Low Fat Chicken Curry Recipe

Ingredients

4 skinless, boneless chicken

-- breast halves

-- or thighs

--12 ounces total

4 medium potatoes

--cut into 1-inch chunks

--1 1/4 pounds

1 medium green sweet pepper

--cut into 1-inch pieces

--3/4 cup

1 medium onion, sliced

1 cup chopped tomato

1 tablespoon ground coriander

2 teaspoons grated gingerroot

--or 1/2 teaspoon ground ginger

1 1/2 teaspoon paprika

3/4 teaspoons salt

1/2 teaspoon crushed red pepper (up to 1)

1/2 teaspoon ground turmeric

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

3/4 cups chicken broth

1 tablespoon cornstarch

1 tablespoon cold water

Method

Rinse chicken; pat dry.

Cut chicken into 1-inch pieces.

Place potatoes, sweet pepper, and onion in a 3 1/2- or 4-quart crockery cooker.

Place chicken on top of the vegetables.

For sauce, combine tomato, coriander, gingerroot or ground ginger, paprika, salt, red pepper, turmeric, cinnamon, and cloves in a medium bowl; stir in chicken broth.

Pour sauce over chicken.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

If using low-heat setting, turn to high-heat setting.

Combine cornstarch and water; stir into broth.

Cover and cook 10 to 15 minutes longer on high-heat setting or till mixture is thickened and bubbly.

Makes 4 servings.

Nutrition facts per serving: 288 cal.

, 3 g total fat (1 g sat.

fat), 45 mg cholesterol, 607 mg sodium, 43 g carbohydrate.

, 3 g dietary fiber, 22 g pro.

Daily Value: 11% vitamin.

A, 76% vitamin.

C, 27% iron.

Food exchanges: 1 1/2 vegetable, 2 1/2 bread, 2 1/2 meat.

Cooks Comments and Tips