Cranberry Chicken Curry for Crockpot Slowcooker or Pot |
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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 4 |
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This recipe combines the favors of sweet with spicy hot. So good! You can do this on the stove top in a pot and simmer for 20-30 minutes, but the chicken is amazingly tender in the crock pot. Ingredients:
1 lb skinless chicken breast |
2 -3 tablespoons curry powder |
2 teaspoons butter |
1 small onion, chopped |
1 tablespoon yellow mustard seeds |
1/4 teaspoon ground cloves |
1 (15 ounce) can del monte crushed tomatoes with mild green chilies |
0.5 (15 ounce) can reduced-sodium chicken broth |
3 ounces dried sweetened cranberries |
1 tablespoon minced ginger |
1/4 teaspoon salt |
1/8 garam masala |
Directions:
1. Cut the chicken into small cubes.
2. Dice onions and mince ginger.
3. Use a generous spray of cooking oil in a pan.
4. Sprinkle oiled pan lightly with curry powder.
5. Add chicken into pan and lightly cover with curry powder.
6. Cook on medium-high heat until brown stirring frequently. (5-10 minutes).
7. Transfer to bowl or plate.
8. Add butter (can you cooking spray), onion and mustard seeds to the same pan and cook until seeds pop and onion browns. (3-6 minutes).
9. Place chicken to pot or crock pot.
10. Stir in tomatoes, broth (can add more if dry), onions, cranberries, ginger, curry (to taste), salt (to taste), and garam masla (can be left out).
11. Crock pot on high for 4-5 hours or low for 5-8 hours.
12. Add water or more broth if needed.
13. Serve over jasmin or brown rice.
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