Recipe By : BH & Gardens Crockery Cookbook p79
Serving Size : 4 Preparation Time :7:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
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12 Ounces boned and skinned chicken breast halves -- cut in 1"
cubes
4 medium potatoes -- cut in 1" cubes
1 medium green bell pepper -- cut in 1" cubes
1 medium onion -- sliced
1 cup tomato -- chopped
1 tablespoon ground coriander
2 teaspoons ginger root -- * see note
1 1/2 teaspoons paprika
3/4 teaspoon salt
1 teaspoon crushed red pepper
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3/4 cup chicken broth
1 tablespoon cornstarch
1 tablespoon water
*or use 1/2 teaspoon ground
1. Place potatoes, green pepper and onion in crockpot. Place chicken on top.
2. In a medium bowl mix next 10 ingredients(tomato through chicken broth).
Pour over chicken and vegetables.
3. Cover and cook on low for 7 -10 hours or on high 4-5 hours.
4. If using low setting turn up to high. Combine cornstarch and water and
stir into broth. Cover and cook 10 to 15 minutes or until thickend and
bubbly
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Serving Ideas : Serve over steamed rice with an onion and cucumber salad
