Slow Cooker Chicken Curry Recipe
This slow cooker chicken curry recipe calls for chickpeas and is chock full of Indian flavor.
Ingredients
- 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
Instructions
- 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.
Notes
The package of spinach should be nine ounces.