Madras curry powder, a mix of spices including fenugreek, coriander, cumin and turmeric, is often hotter than other curry powders. Slow cooking mellows out the heat leaving an intensely flavourful curry. Look for Madras curry powder in the spice or ethnic food aisles. Serve wrapped up in a warm roti or with rice.
- Prep time 20 minutes
- Total time 8 hours & 30 minutes
Ingredients
Method
In slow cooker, combine chicken, potatoes, onion, green onions, garlic, curry powder, oil, half of the cilantro, the thyme, salt and pepper; stir in broth. Cover and cook on low for 8 hours.
Using slotted spoon, transfer chicken to large bowl; let cool slightly. Meanwhile, whisk flour with 3 tbsp water until smooth; whisk into slow cooker. Cover and cook on high until slightly thickened, about 10 minutes.
Remove skin and bones from chicken; chop or shred meat into bite-size pieces. Gently stir into slow cooker; stir in lemon juice and remaining cilantro.
Makes 6 to 8 servings.
Nutritional facts per each of 8 servings: about
- Fibre 3 g
- Sodium 446 mg
- Sugars 2 g
- Protein 19 g
- Calories 354.0
- Total fat 23 g
- Potassium 613 mg
- Cholesterol 85 mg
- Saturated fat 6 g
- Total carbohydrate 19 g
%RDI
- Iron 19.0
- Folate 11.0
- Calcium 4.0
- Vitamin A 4.0
- Vitamin C 28.0
