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Slow Cooker Chicken Curry |
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500g cubed skinless, boneless chicken breast meat
2 large potatoes, cubed
1 (325g) can condensed chicken broth
2.5 cups water
2 tablespoons curry powder
150g frozen mixed stir-fry vegetables
1 tablespoon cornflour |
| Directions | | 1. | Combine chicken, potatoes, broth, water and curry powder in slow cooker. | | 2. | Cook on Low setting for 8 hours (or on High setting for 4 hours). | | 3. | During last hour of cooking (last 1/2 hour if cooking on High), add vegetables. Immediately after stirring in vegetables, dissolve cornflour into some of the cooking broth and stir in. Cover and continue cooking to completion. |
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