This slow cooker chicken curry recipe calls for chickpeas and is chock full of Indian flavor.
1 15-ounce can garbanzo beans, rinsed and drained
1 28-ounce can diced tomatoes, undrained
1 cup chicken broth
1 bay leaf
5 teaspoons curry powder
teaspoon ground ginger, ground
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound chicken breast
1 small onion, diced
3 cloves garlic, minced
1 tablespoon cornstarch
2 tablespoons fresh lime juice
1 package spinach
basmati rice, for serving
In the slow cooker add drained garbanzo beans, tomatoes, broth, and bay leaf. Mix in 1 teaspoon of curry powder, 1 teaspoon of ground ginger, salt, and pepper. Mix well until seasonings are blended in. Then add chicken, diced onions, and garlic. Make sure the chicken is covered with the sauce.
Place the lid on the slow cooker and cook on low setting for 8-10 hours or on high for 4 to 5 hours.
Once the chicken is done, remove the chicken and shred. Take 2 tablespoons of the broth and add it to a bowl. Mix with 1 tablespoon cornstarch. Stir in cornstarch mixture.
Then stir in remaining 4 teaspoons of curry powder, 1 teaspoon of ground ginger, lime juice and spinach.
Mix in shredded chicken and let it stand for 5 minutes (lid on) or until spinach starts to wilt.
Reheat leftover basmati rice. Serve the curry chicken and chickpeas over the rice.