Cheats Crock Pot Indian Pakistani Chicken Curry Semi Authentic Recipes

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CROCK POT CHICKEN CURRY



Crock Pot Chicken Curry image

A wonderful dish served over rice. A salad of peanuts, coconut and banana goes well with this, or on the side as condiments.

Provided by Miss Annie

Categories     Chicken Breast

Time 8h25m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 -6 boneless skinless chicken breasts
2 large onions, coarsely chopped
2 garlic cloves, minced
2 tablespoons butter
2 (14 ounce) cans tomatoes with juice, crushed
1 teaspoon cinnamon
2 tablespoons curry powder
1/2 cup raisins

Steps:

  • Brown chicken in butter; add garlic and onions and saute about 2 minutes.
  • Transfer to slow cooker.
  • Combine remaining ingredients and add to cooker.
  • Cook low for 6-8 hours.
  • Serve over rice.

CROCK-POT INDIAN CURRY WITH CHICKEN



Crock-Pot Indian Curry with Chicken image

Let the crock-pot do the work with this exotic spice filled chicken Indian curry and come home to a delicious dinner simmering and ready to eat. Yum!

Provided by Christy

Categories     Main Dish

Time 6h20m

Number Of Ingredients 18

2 lbs. chicken breast ((cut into 1" pieces))
1 medium onion ((finely minced))
2 Tbsp. butter ((or coconut oil for dairy free))
1 Tbsp. minced garlic
1 Tbsp. peeled and grated ginger
2 cups fresh roma tomatoes ((diced))
1 Tbsp. curry powder
2 Tbsp. garam masala
2 tsp. dried turmeric
1 tsp. Thai red curry paste
2 tsp. paprika
1 Tbsp. cumin
2 tsp. sugar
1 tsp. salt
4 Tbsp. tomato paste
13.5 oz. canned coconut milk ((I used lite))
1/2 tsp. cayenne pepper ((or to taste))
1/2 cup roughly chopped cilantro

Steps:

  • Add all ingredients to a crock pot, except for cayenne pepper. Cook on low for 4-6 hours until chicken is cooked, stirring occasionally throughout this time.
  • Taste and adjust spice level if needed by adding ground cayenne pepper. Adjust other spices (salt, paprika, etc.) if needed. Simmer an additional 20 - 30 minutes after adding spices.
  • Serve with rice and garnish each dish with fresh cilantro.

Nutrition Facts : Calories 433 kcal, Carbohydrate 17 g, Protein 36 g, Fat 25 g, SaturatedFat 17 g, Cholesterol 107 mg, Sodium 627 mg, Fiber 7 g, Sugar 7 g, ServingSize 1 serving

CHEATS CROCK POT INDIAN/PAKISTANI CHICKEN CURRY - SEMI AUTHENTIC



Cheats Crock Pot Indian/Pakistani Chicken Curry - Semi Authentic image

In this curry, I've taken a shortcut and used a jar of pasta sauce and minced ginger and garlic from a jar but the end result would never make you think this isn't an authentic Indian or Pakistani recipe! The spices do a wonderful job of adding a kick to the curry and the aroma is absolutely amazing, thanks to the dried fenugreek. You will keep coming back to this recipe! It's a favourite at my house for those busy days!

Provided by FatimaCooks

Categories     Curries

Time 4h2m

Yield 3 serving(s)

Number Of Ingredients 16

450 g chicken breasts, cubes
1 (500 g) jar pasta sauce
1 large onion, chopped very finely
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon salt
3/4 teaspoon red chili powder
1 teaspoon paprika
2 teaspoons coriander powder
1 1/2 teaspoons cumin powder
1/2 teaspoon garam masala
1/3 teaspoon turmeric
2 -4 tablespoons dried fenugreek leaves
2 tablespoons oil
1 piece gingerroot, julienne, for garnish
1 tablespoon dried fenugreek leaves, for garnish

Steps:

  • Throw everything into the crock pot.
  • Set to low for 4 hours.
  • Inhale and devour.

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