Indian Curry with Chicken

When I get tired of the same-old casseroles and soups and crave something with exotic flavors, this fits the bill! This recipe isn't a huge favorite with my family, but I enjoy the different flavors, and SOMETIMES Mom should win, right?

Indian Curry with Chicken
Slow Cooker Favorites Made Healthy, 2005

5 medium white potatoes, peeled (add on Cooking Day or they will turn BLACK!)
1 medium green sweet pepper, cut into 1” pieces
1 medium onion, sliced
1 pound boneless, skinless, chicken breasts, cut into 1” pieces
1 ½ c. chopped tomatoes
1 Tbs. ground coriander
1 ½ tsp. paprika
1 tsp. grated fresh ginger or ¼ tsp. ground dried ginger
¾ tsp. salt
½ tsp. ground turmeric
¼- ½ tsp. crushed red pepper
¼ tsp. cinnamon
1/8 tsp. ground cloves
1 c. chicken broth
2 Tbs. cold water
4 tsp. cornstarch
Hot rice

In a labeled gallon ziptop bag, place the green pepper, onion, and chicken. In a medium bowl combine the tomatoes and spices; stir in the 1 c. chicken broth. Pour into the ziptop bag. Place flat in the freezer.

On cooking day, dump the contents of the bag into the crockpot. Add the chopped potatoes. Cook on low for 8-10 hours or on high for 4-5 hours. Before serving, combine the water and cornstarch in a small bowl or cup. Stir into the crockpot and cook on high for 15-20 minutes, until thickened and bubbly. Serve over rice.