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Slow Cooker Chicken Curry
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- #51396
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
2 cups lowfat chicken broth
8 ounces no salt added tomato sauce
1 cup chopped onions
2 cloves garlic, minced
1 tablespoon fresh ginger root, minced
2 tablespoons fresh lemon juice
2 teaspoons curry powder
1/2 teaspoon ground nutmeg
1/2 teaspoon cumin
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1/4 cup orange marmalade
1/4 cup Major Grey Mango Chutney
1/2 cup golden raisins
4 boned and skinned chicken breast halves
2 cups long-grain white rice, cooked
directions
Combine all ingredients, except rice, in 5 quart crockpot. Cook on low setting for 8-10 hours.
Cook rice on stovetop according to package directions. Serve cooked chicken curry with cooked rice.
added by
stoni
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
677 calories, 3 grams fat, 125 grams carbohydrates, 42 grams protein per serving. This recipe is low in fat.
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reviews & comments
October 20, 2013
This was very good. I omitted the white pepper and just used regular (don't care for the taste of white pepper). I served it over steamed basmati rice.
April 25, 2009
This was excellent ... a wonderful blend of spices with enough sweetness to round out the flavors. I'll add this to my "company's coming" menu.