5 medium white potatoes (about 1½ pounds), peeled
1 medium green sweet pepper, seeded and cut into 1-inch pieces
1 medium onion, sliced
1 pound skinless, boneless chicken breast halves or thighs, cut into 1-inch pieces
1½ cups chopped tomato (3 medium)
1 tablespoon ground coriander
1½ teaspoons paprika
1 teaspoon grated fresh ginger or ¼ teaspoon ground ginger
¾ teaspoon salt
½ teaspoon ground turmeric
¼ – ½ teaspoon crushed red pepper
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 cup chicken broth
2 tablespoons cold water
4 teaspoons cornstarch
1. In a 3 1/2- to 6-quart slow cooker, combine potatoes, sweet pepper, and onion. Add chicken.2. In a medium bowl, combine tomato, coriander, paprika, ginger, salt, turmeric, crushed red pepper, cinnamon, and cloves; stir in broth. Pour over mixture in cooker.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4. If using low-heat setting, turn to high-heat setting. In a small bowl, combine the water and cornstarch; stir into mixture in cooker. Cover and cook for 15 to 20 minutes more or until slightly thickened and bubbly.
Nutrition Facts (Indian Curry Chicken) Servings Per Recipe: 5.