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Crock Pot Chicken Curry

Crock Pot Chicken Curry
2 lbs. Chicken breast (cut into bite sized cubes)
¼ c. Flour
2 tlbs Butter
1/8 tsp. Black pepper
2 tsp. Crushed garlic (approximately 2 cloves
1 Bay leaf
2 c Carrots (cut into bite sized pieces)
2 c Potato cubs (approximately 2 medium potatoes)
1 Medium Onion (cut into cubes)
1 Grated apple
2 qts Chicken stock
2 tlbs Curry powder
2/3 c Coconut Milk
4 tlbs Corn starch


In large bowl place chicken pieces and flour mix until chicken pieces are all dusted with flour. Melt butter in a large frying pan. On high heat sauté chicken in butter until chicken pieces are browned.

Pour into Crock Pot:

Bay leaf

Carrots (cut into bite sized pieces)

Potato cubs (approximately 2 medium potatoes)

Medium Onion (cut into cubes)

Grated apple

Chicken stock

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