"Hunger is the best sauce in the world."--Cervantes

Crockpot Chicken Curry Recipe

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This recipe for Crockpot Chicken Curry, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Natalie Parisi
Added: Monday, May 26, 2008


1 Onion, thinly sliced
3 cloves Garlic, minced
1 Tbsp. Grated fresh gingeroot
2" Cinnamon stick
1 Tbsp. Curry powder
1/2 tsp. Crushed red pepper flakes
3-1/2 lbs.Chicken, cut up
1/2 c. Low sodium chicken broth
2 Tbsp. Cornstarch
2 Tbsp. Cold water
1/4 c. Chopped cilantro leaves
1/2 c. Sliced green onions
1/2 c. Mango chutney
1/2 c. Chopped peanuts
1/2 c. Chopped coconut

Combine the onion, garlic, ginger root, cinnamon, curry powder, and red pepper flakes in 3-4 quart crockpot. Rinse chicken pieces and pat dry with paper towels. Arrange on top of onions and spices in crockpot.
Pour chicken broth over all.
Cover slow cooker and cook on low for 7-8 hours. Remove chicken and keep warm in low oven, covered. Skim fat from crockpot. Combine cornstarch and water in a small bowl. Stir into juices remaining in crockpot. Increase heat to high and cook, uncovered, for 15-20 minutes or until sauce is thickened. Serve chicken with sauce and chutney. Sprinkle with cilantro and green onions to serve, and serve with peanuts and/or coconut.




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