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CURRY CHICKEN - Slow Cooker Indian Chicken Curry
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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 |
Directions
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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