International Chicken

I use boneless, skinless chicken breasts instead of fryer. Very good served over rice.

3 lb. fryer, cut into serving pieces
¼ c. flour
2 tsp. salt
2 tsp. curry powder
1/8 tsp. pepper
1 lg. onion, chopped
1 lg. green pepper, seeded and sliced into rings

2 cloves garlic, minced
½ c. raisins
1 can whole tomatoes, mashed (16 oz.)
3 tbsp. flour
3 tbsp. water

Rinse chicken and pat dry. Combine ¼ cup flour, the salt, curry powder and pepper. Dust chicken well with flour mixture. Place coated chicken in Crock-Pot and mix in chopped vegetables, garlic and raisins. Pour tomatoes over all. Cover and cook on low for 8 to 10 hours or on high for 3 to 4 hours.

Remove chicken pieces to warm platter. Thicken sauce before serving by stirring a smooth paste of the 3 tablespoons flour and water into the sauce in Crock-Pot. Cover and cook on high until sauce is thickened.

Serves 4

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