Slow Cooker Chicken Curry

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#51396

Chicken Curry With Chutney And Rice - CDKitchen.com

serves/makes:

ready in:
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.

reviews & comments

011968 REVIEW:
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.
Guest Foodie REVIEW:
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.

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