Freezer Indian Chicken Curry
Source of Recipe
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List of Ingredients
1 1/4 pounds chicken thighs, no skin, R-T-C -- boneless
1/2 cup chopped onion
3/4 pound red new potatoes -- cubed
14 1/2 ounces stewed tomatoes
1/2 cup chicken broth
4 teaspoons curry powder
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup coconut milk
1 tablespoon cornstarch
Recipe
Spray slow cooker with nonstick cooking spray. Place chicken, onions,
potatoes and tomatoes in slow cooker. Add chicken broth,curry
powder,salt and pepper. Stir to mix well.
Cover; cook on low heat for 7 to 8 hours or until chicken and potatoes
are fork tender.
Increase heat setting to high. Combine coconut milk and cornstarch in
small bowl. Mix well with wire whisk. Stir cornstarch mixture into
slow cooker mixture. Cover; cook 20 minutes or until mixture is
slightly thickened. Serve over hot cooked rice.
Serve immediately or freeze.
To Freeze: Place in freezer bags or containers, seal, label and
freeze up to 3 months.
To Serve: Thaw in refrigerator for 24 hours. Reheat in microwave or
over medium-low heat in 2-quart saucepan.
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