Crock Pot Golden Chicken Curry |
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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 8 |
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My version of an island favorite. Ingredients:
2 medium potatoes (quartered and sliced) |
1 large carrot (quartered and sliced) |
2 skinless chicken breasts (cut into bite size chunks) |
1 large bell pepper (julienned, or 150 grams frozen julienned bell peppers for added color) |
1 medium onion (coarsely diced) |
1 tablespoon olive oil |
2 tablespoons margarine |
1 tablespoon minced garlic paste |
3 tablespoons spicy curry powder |
1 1/2 tablespoons turmeric |
1 teaspoon white pepper |
1 teaspoon ground ginger |
1 teaspoon ground cinnamon |
1 pinch salt |
1 cup flour |
4 cups chicken broth or 4 cups bouillon |
Directions:
1. Place potatoes, carrot, chicken, and bell pepper in bottom of crock pot.
2. In a large saucepan on medium heat, sauté onion in olive oil and margarine until translucent.
3. Then stir in garlic paste, curry powder, turmeric, white pepper, ginger, cinnamon, and salt.
4. Next, gradually add flour mixing thoroughly into a pasty consistency.
5. Finally, slowly pour in chicken broth, thoroughly diluting the flour mixture. Make sure there are no lumps.
6. Last, pour broth mixture over the ingredients in the crockpot.
7. Cover and cook on high for 6 – 8 hours, stirring occasionally.
8. Serve over hot rice accompanied by sour and/or sweet pickled condiments.
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