If you’ve never tried making slow cooker chicken curry before, this is a good introduction to the depth and flavor of this exotic spice. This recipe combines potatoes and chicken breasts, simmered slowly in a slow cooker.
Your kitchen will take on an aroma reminiscent of the long ago spice trade. It’s a good way to travel without leaving home.
While traditional curry is made up of dozens of ingredients, blended according to individual tastes, we use curry powder for this recipe. Once you get used to the flavor, try it with different dishes – it makes a killer chicken salad!
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Chicken curry made simple with the use of curry powder and the slow cooker.
- 1 pound boneless skinless chicken breasts
- 2 large russet potatoes peeled and cubed
- 2 1/2 cups of chicken broth
- 2 tablespoons curry powder
- 3 tablespoons cornstarch
- 1 bag 10 ounces mixed frozen vegetables, thawed
- Kosher salt and ground black pepper
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Season the chicken breasts with the kosher salt and black pepper. Cut the breasts up into bite-sized pieces.
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Mix together the chicken broth and water, then whisk in the curry powder. Pour this mixture into the slow cooker and add the chicken with the potatoes.
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Cover the slow cooker and turn the heat on low and cook for 8 hours.
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During the last hour of cooking, add the mixed vegetables. Dissolve the cornstarch into a little of the cooking broth and add it to the pot. Stir the mixture to evenly distribute it. Continue cooking until thickened.
Good To Know – For a quicker meal, cook the pot on high for four hours, and add the vegetables during the last half hour.
Food For Thought – This is a fairly simple curry recipe – branch out and add some of your own favorite ingredients: garlic, fresh herbs, chili powder and coriander would all be good additions.
If potatoes aren’t your thing, substitute 1 cup of rice and increase the broth by 1 cup.
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