Chicken Curry

Chicken Curry

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 3 garlic cloves
  • 2 oz. fresh ginger
  • 1 1/4- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 3 small red potatoes, cut into 1-inch cubes
  • 1 small onion, chopped
  • 1 can (14.5 oz.) diced tomatoes with basil, garlic and oregano
  • 1 cup coconut milk
  • 1 chili cube
  • 1 Tablespoon curry paste
  • 1 Tablespoon tomato paste
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 2 bay leaves

Directions

  1. Place garlic and ginger in pestle; press with mortar to make a paste. Add to slow cooker crock.
  2. Stir remaining ingredients into paste until well blended.
  3. Cover and cook on HIGH 2 1/2-3 hours or LOW 4 1/2-5 hours.
  4. Serve with Pilau Rice.

Serves: 4-6

RECIPE TAGS

BROWSE BY COURSE

BROWSE BY APPLIANCE

BROWSE BY OCCASION

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