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CURRY CHICKEN - Slow Cooker Indian Chicken Curry

CURRY CHICKEN - Slow Cooker Indian Chicken Curry Categories:
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Slow Cooker Chicken Curry PINTEREST - International Classics Yields: 9 servings Ingredients
    1 pound  boneless skinless chicken, cut into bite-sized pieces
    1 medium  onion, thinly sliced
    1 (15 ounce) can  chickpeas
    4- 6 small  red potatoes, cubed
    4 medium  carrots, chopped
    1 1/2 cups  coconut milk
    1/2 cup  chicken stock
    3- 4 large  tomatoes, chopped
    2 tablespoons  tomato paste
    2 tablespoons  curry powder
    2 teaspoons  salt
    1/2 teaspoon  cayenne pepper
    1/2 teaspoon  ground cumin
    1 cup  green peas, frozen
    2 tablespoons  lemon juice
    1 teaspoon  fresh grated ginger
    1/4 cup  chopped cilantro, optional


Mix together coconut milk, chicken stock, curry powder, salt, cumin, and cayenne. Add chicken breasts, onion, chickpeas, carrots, tomatoes, and potatoes. Cook on high for 4 hours. Add frozen peas, lemon juice, and fresh ginger during the last 10 minutes of cooking. Or, if you do not plan to serve right away add these last ingredients while the slow cooker is set to warm.

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