Crock Pot Chicken and Potato Curry

"This comes from Better Homes and Gardens "Crockery Cooking.""
photo by pancake42 photo by pancake42
photo by pancake42
Ready In:
5hrs 30mins




  • Put the potatoes, red bell pepper, and onion in the bottom of a 6 quart crock pot and place chicken on top.
  • In a medium bowl mix the tomatoes, all spices, and the chicken broth.
  • Pour over chicken.
  • Cover and cook on High 4- 5 hours (or Low for 8- 10).
  • If using low, switch to high.
  • Combine cornstarch and water and add to crock pot.
  • Cover and cook for an additional 20 minutes.

Questions & Replies

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  1. Shelly K
    Awesome comfort food! It was so good! My husband insisted it get only 4 stars because he had to add hotsauce. It was a little bland, but the better for the kids to eat! And there were NO leftovers!
  2. bmnchef
    Pretty good recipe! It's nice to have a curry dish that is low in fat. I added garbanzos and peas. I served it over rice, and over fettuccine the next day. Yum!
  3. HeathJ
    We really like this one a lot! Very easy to throw together and quite tasty. We like a little spicier, so just increase the spices - and I add cumin, as well. Depending on what I have, I also add peas (frozen) - about a cup - or a can of garbanzo beans/chick peas, w/ the tomatoes. Hearty and healthy - and quite tasty!
  4. Mymble
    I was looking for a chicken crockpot curry that didn't use coconut milk, and tried this one. I did make it as more of a stew! Modified it in the following way: used frozen bell pepper strips for the pepper; chunked purple potato for the potato; used chicken legs (removed the skin) for the chicken; used canned diced tomato; added some sliced carrot and sliced garlic. Increased the salt (used about 2tsp) per previous reviews, Omitted the cornstarch. Stirred a dollop of sour cream into each bowl (thanks for that suggestion!). The meat just fell off the bones by the end of cooking, and the taste of the whole thing was unremarkable but very good - savory with just a little bit of bite to it. Overall, VERY easy and satisfying, and flexible. I'm going to make this again! I'd say this is a 4.5 if you take into account easy preparation - throw it all together in 10 minutes, then just wait. Thanks for posting it.
  5. najwa
    This is pretty good .. I too increased the amount of salt .. It only took me 7 minutes to prepare the whole thing .. thanks


  1. vonteity
    This was a tasty recipe, but required much more salt and needed to be spicier, in my opinion. I ended up using nearly 1 1/2 tsp of salt, and still salted it more at the table, but I like things salty. The most difficult part of the recipe was all the chopping involved, which wasn't all that hard. I didn't have some of the spices that were called for, so I substituted cumin for turmeric and left out the cloves entirely. My boyfriend was a little wary of it, since I said it was a curry but that I didn't use curry powder. However, he was very happy with the taste and proclaimed the curry taste "authentic". We served this with light sour cream -- yum! Be careful not to overstir or overcook, otherwise the potatoes turn to goo and the chicken begins to shred. Then it becomes a stew!


<p>I live in the beautiful Sonoran Desert, where I work for an amazing non-profit organization, Sky Island Alliance. I have a very busy schedule, but I like to eat healthy, and cook as much as I can. &nbsp;My husband is a good sport about trying all pof my experiments. &nbsp;Lately it's been a lot of canning and fermenting.</p> 8724476"
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