Crockpot Chicken Curry

Categories: Crockpot, Entrees
Yield: 6 servings

2 c Lowfat chicken broth
8 oz No salt added tomato sauce
1 c Chopped onions
2 Cloves garlic; minced
1 tb Fresh ginger root; minced
2 tb Fresh lemon juice
2 ts Curry powder
1/2 ts Ground nutmeg
1/2 ts Ground cumin
1/2 ts Ground cardamom
1/4 ts Ground cloves
1/4 ts Cayenne pepper
1/4 c Orange marmalade
1/4 c Major Grey Mango Chutney
1/2 c Golden raisins
4 Boned and skinned chicken
-breast halves
2 c Long-grain white rice;
-cooked

Combine all ingredients, except rice, in 5 quart crockpot. Cook on low
setting for 8-10 hours.

Cook rice on stovetop according to package directions. Serve cooked
chicken curry with cooked rice.

Per serving: 422.4 calories; 1.5 g fat (3.3% calories from fat); 23.3
g protein, 78.7 g carbohydrate; 34 mg cholesterol; 406 mg sodium

Recipe by: Adapted from The New Basics Cookbook (Rosso & Lukins)

Posted to EAT-LF Digest by Joanne McAndrews on Dec 17,
1998,

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