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Chicken Curry, Crockpot (M, TNT)
Source: Self
Serves: 12

2 lb. boneless skinless chicken breasts, cut into bite-sized pieces
2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
8 to 12 cloves garlic (to taste)
2 tablespoons ground ginger
1-1/2 teaspoons cayenne pepper
2 teaspoons ground coriander
1 teaspoon ground cumin
3/4 teaspoon ground cardamom
2 teaspoons cinnamon
1 teaspoon salt
8 ounces vinegar
2 tablespoons peppercorns
6 bay leaves

Place the chicken pieces in a (large) Ziploc bag.

Dump the rest of the ingredients except bay leaves and peppercorns in your blender and give it a good whirl for about 30 seconds.

Add the marinade to the bag. Remove the air from the bag and seal. Knead the bag to mix the meat and marinade. Ensure that all the meat is covered. Refrigerate for 18 to 24 hours.

Place in a large pot over low heat. Add the whole peppercorns and the bay leaves. Simmer for at least 2 hours.

This can also be done in the crockpot on high for 6 hours.

Posted by Mirjam Dorn

Nutritional Info Per Serving: Calories 198, Calories from Fat 47, Total Fat 5.3g, Saturated Fat 1.4g, Polyunsat. Fat 1.2g, Monounsat. Fat 1.7g, Cholesterol 111mg, Sodium 302 mg,Potassium 378mg, Total Carbohydrate 3.5g, Dietary Fiber 0.7g, Protein 33.0g