Crockpot Chicken Curry

Crockpot Chicken Curry Ingredients

2 c Lowfat chicken broth	1/2 ts Ground cardamom
8 oz No salt added tomato sauce	1/4 ts Ground cloves
1 c Chopped onions	1/4 ts Cayenne pepper
2 Cloves garlic; minced	1/4 c Orange marmalade
1 tb Fresh ginger root; minced	1/4 c Major Grey Mango Chutney
2 tb Fresh lemon juice	1/2 c Golden raisins
2 ts Curry powder	4 Boned and skinned chicken
1/2 ts Ground nutmeg	2 c Long-grain white rice;
1/2 ts Ground cumin

Instructions for Crockpot Chicken Curry

Combine all ingredients, except rice, in 5 quart crockpot. Cook on low setting for 8-10 hours. Cook rice on stovetop according to package directions. Serve cooked chicken curry with cooked rice. Per serving: 422.4 calories; 1.5 g fat (3.3% calories from fat); 23.3 g protein, 78.7 g carbohydrate; 34 mg cholesterol; 406 mg sodium Recipe by: Adapted from The New Basics Cookbook (Rosso & Lukins) Posted to EAT-LF Digest by Joanne McAndrews on Dec 17, 1998, converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Cardamom	Cayenne	Chicken	Chicken Broth
Chutney	Cloves	Cumin	Curry
Garlic	Ginger	Lemon	Onion
Orange	Raisins	Rice	Tomato

Slow cook Main dishes Chicken Chicken Broth Onion Orange Raisin Rice Garlic Tomato Ginger Lemon Dinner

for flavor and categorization

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