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Curried Chicken Breasts

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Ingredients

Adjust Servings:
1 1/2 teaspoons ground cumin
2 tablespoons ground coriander
1 1/2 teaspoons ground turmeric
1/4 teaspoon chili powder
1 teaspoon brown mustard seeds, ground in mortar and pestle
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1 1/2 tablespoons apple cider vinegar
2 tablespoons water, as needed
1 small onion, sliced into rings
3 boneless skinless chicken breast halves, trimmed
1/4 teaspoon salt

Nutritional information

375
Calories
158 g
Calories From Fat
17.7 g
Total Fat
8 g
Saturated Fat
143.4 mg
Cholesterol
445.4 mg
Sodium
10.7 g
Carbs
3.9 g
Dietary Fiber
1.8 g
Sugars
43.4 g
Protein
283g
Serving Size

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Curried Chicken Breasts

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    Cuisine:

    This was terrible. It was fun mixing the curry paste myself, and I love curry but even with all of the paste ingredients it was still bland. The half and half curdled in the crock pot and it couldn't be eaten the next day. What a waste of chicken it turned out to be.

    • 210 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Curried Chicken Breasts, From Not Your Mother’s Slow Cooker Recipes for Two , This was terrible It was fun mixing the curry paste myself, and I love curry but even with all of the paste ingredients it was still bland The half and half curdled in the crock pot and it couldn’t be eaten the next day What a waste of chicken it turned out to be , From Not Your Mother’s Slow Cooker Recipes for Two


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    Steps

    1
    Done

    To Make Curry Paste, Combine All of the Spices in a Small Bowl With a Fork. Mix in the Vinegar, Then Drizzle in the Water to Make a Loose Paste.

    2
    Done

    Spray the Inside of a 3 Qt Crock Pot With Non-Stick Cooking Spray. Place the Sliced Onion on the Bottom For the Chicken to Sit On. Mix Together the 1 1/2 Tsp of Curry Paste and Oil; Rub on Chicken to Coat Both Sides.

    3
    Done

    Place the Chicken Breasts in the Slow Cooker and Sprinkle With the Salt. Cover and Cook on High For 2 1/2 to 3 Hours.

    4
    Done

    Stir in the Heavy Cream and Add Salt to Taste. Serve Hot Over Rice.

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    Celeste Patterson

    Cake decorator extraordinaire turning cakes into works of art.

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