Spicy Chicken Curry (Diabetic/ Crock Pot) |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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From the Fix-it and Forget-it Diabetic Crock pot Cookbook submitted by Tom and Sue Ruth of Lancaster, PA. Sounds easy but there are a lot of ingredients! There are 2 steps to the cooking process and the first takes 2 hours so this isn't the kind of recipe you can throw together and leave all day. The second part takes 4-6 hours to cook. Sounds tasty. Ingredients:
4 lbs skinless chicken pieces, with bones |
water |
2 medium onions, diced |
1 (10 ounce) package frozen spinach, chopped, thawed, squeezed dry |
1 cup low-fat plain yogurt |
2 -3 red potatoes, diced |
1 teaspoon salt |
1 teaspoon garlic |
1 teaspoon ground ginger |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1 teaspoon pepper |
1 teaspoon ground cloves |
1 teaspoon ground cardamom |
1 teaspoon ground cinnamon |
1/2 teaspoon chili powder |
1 teaspoon red pepper flakes |
3 teaspoons turmeric |
Directions:
1. Place (cleaned) chicken in a large slow cooker.
2. Cover with water. Cover pot and cook on high for 2 hours or until tender and drain the chicken and remove from the slow cooker.
3. Cool briefly and cut and shred into small pieces and return to the slow cooker.
4. Add remaining ingredients and cover and cook on low for 4-6 hours or until potatoes are tender.
5. Serve on top of rice with mango slices or chutney.
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