Cheats Crock Pot Indianpakistani 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.

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.

SLOW-COOKED CURRY CHICKEN



Slow-Cooked Curry Chicken image

Our three children love the spicy flavors found in this Crock-Pot chicken curry. Add more or less curry depending on your taste preferences. -Helen Toulantis, Wantagh, New York

Provided by Taste of Home

Categories     Dinner

Time 4h55m

Yield 6 servings.

Number Of Ingredients 11

6 boneless skinless chicken breast halves (6 ounces each)
1-1/4 teaspoons salt
1 can (13.66 ounces) light coconut milk
1 teaspoon curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
3 green onions, sliced, divided
2 tablespoons cornstarch
2 tablespoons cold water
1 to 2 tablespoons lime juice
3 cups hot cooked rice

Steps:

  • Sprinkle chicken with salt. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. Place in a 5-qt. slow cooker., Combine the coconut milk, curry, turmeric and cayenne; pour over chicken. Sprinkle with half the onions. Cover and cook on low for 4-5 hours or until chicken is tender., Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until sauce is thickened. Stir in lime juice. Serve chicken with rice and sauce; sprinkle with remaining onions.

Nutrition Facts : Calories 353 calories, Fat 9g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 576mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges

CROCK POT CHICKEN CURRY



Crock Pot Chicken Curry image

Make and share this Crock Pot Chicken Curry recipe from Food.com.

Provided by KLBoyle

Categories     Curries

Time 5h10m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breasts, chopped
1 medium onion, chopped
2 large potatoes, cubed
2/3 cup orange juice
2 garlic cloves, minced
1 teaspoon chicken bouillon granule
1 teaspoon salt
1 teaspoon pepper
4 teaspoons curry powder
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Place chicken, onion and potatoes in crock pot.
  • Mix orange juice, garlic, chicken bouillon, curry powder, salt and pepper and pour into crock pot.
  • Cover and cook on low 5-6 hours.
  • Remove chicken and vegetables and keep warm.
  • Dissolve cornstarch in water and stir into sauce in crock pot.
  • Cover and cook 20 min or until thickened.
  • Spoon chicken and vegetables over rice and top with sauce.

Nutrition Facts : Calories 328.7, Fat 2.1, SaturatedFat 0.5, Cholesterol 68.5, Sodium 765.3, Carbohydrate 45, Fiber 5.4, Sugar 6.2, Protein 32

EASY CROCK POT CURRY



Easy Crock Pot Curry image

This recipe came to me from my mom and I am sure she found it somewhere in a book or online. I have modified it a little bit because in my opinion 2 tsp of cayenne is WAY too much:) I have also made this recipe without chicken and just vegetables like sweet potatoes, cauliflower, potatoes, etc. I think you could put anything in it and it would taste delic. I also like this recipe a lot because it makes a lot of curry sauce and is pretty easy. You can substitute the low fat soup options for the normal ones if you want.

Provided by TJDaBear

Categories     Curries

Time 3h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 (10 1/2 ounce) can 98% fat-free cream of mushroom soup
1 (10 1/2 ounce) can 98% fat-free cream of chicken soup
1 (13 1/2 ounce) can coconut milk
1 (1 1/4 ounce) packet dry onion soup mix
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons curry powder
1/2 teaspoon cayenne (to taste)
1 onion, chopped
1 tablespoon butter
3 chicken breasts, cut into pieces
2 cups peas, frozen
1 cup fresh mushrooms, sliced

Steps:

  • Fry onions in butter until soft then add to your crock pot.
  • Add all of the rest of the ingredients except peas and mushrooms.
  • Cook on low for several hours or high until the chicken is done.
  • Add the mushrooms and peas for the last 15 minutes of cook time.
  • Serve over rice.

Nutrition Facts : Calories 353.2, Fat 21.4, SaturatedFat 13.7, Cholesterol 51.8, Sodium 765.2, Carbohydrate 21.6, Fiber 6.2, Sugar 9.5, Protein 21.2

AUTHENTIC INDIAN CHICKEN CURRY



Authentic Indian Chicken Curry image

I know there are millions of chicken curry recipes, and they differ from home to home. This is a Fresca, Saucy, Chicken Curry to be served with white rice, or Basmati Rice. I grew up off of this very recipe, and omitting the butter, it is a healthy dish. You will love it!

Provided by jazzypriti

Categories     Curries

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 20

1 -1 1/4 lb of cubed chicken tenders
4 tablespoons olive oil
2 cinnamon sticks
2 teaspoons cumin seeds
6 cloves
1 large yellow onion, diced
7 roma tomatoes, diced up
1 (8 ounce) can tomato sauce
2 teaspoons minced green chilies
1 tablespoon minced gingerroot
3 garlic cloves, minced
1 -2 teaspoon salt
1/2 cup chopped fresh cilantro
1 tablespoon dry coriander powder
1 teaspoon turmeric
1 teaspoon red cayenne pepper or 1 teaspoon paprika
1 teaspoon dry cumin powder
1 teaspoon garam masala powder
1 tablespoon butter
1 cup water

Steps:

  • In a large pot, heat oil and cinnamon sticks, cumin seeds, cloves for 1 minute, before they began to get dark add onions.
  • Sautee' onions for 1 minute on medium high heat, add chicken tender cubes. Cook that stirring occasionally for 3-5 minutes.
  • Add rest of the ingredients (saving a small amount of the cilantro for garnish at end).
  • Stir and simmer on medium-low for 15 minutes.
  • Then serve over rice. (You may add more tomato sauce, or water depending on how chunky you want the curry sauce.).

INDIAN CHICKEN CURRY



Indian Chicken Curry image

Make and share this Indian Chicken Curry recipe from Food.com.

Provided by AzMama17

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb diced chicken breast
1 tablespoon cornstarch
1 1/3 cups chicken broth
1/2 cup sliced carrot
1/2 cup coconut milk
2 teaspoons cumin
1 teaspoon curry powder
1/2 teaspoon cinnamon
1/4 teaspoon red pepper
salt

Steps:

  • Toss chicken and cornstarch together. Brown chicken in skillet. Add remaining ingredients and simmer until carrots are tender. Serve over rice.

INDIAN CURRY WITH POTATOES, CHICKEN, AND EGGPLANT



Indian Curry With Potatoes, Chicken, and Eggplant image

This is a delicious and fairly easy curry recipe, it uses many spices and has a lot of flavor. NOTE: the longer you leave it to sit, the better the flavors to develop

Provided by BachFromTheDead

Categories     Curries

Time 6h35m

Yield 6 , 6 serving(s)

Number Of Ingredients 19

3 tablespoons oil (any kind)
3 chicken breasts, boneless, skinless, 1-inch cuts
6 tomatoes, cut by 1-inch
6 gold potatoes, cut by 1-inch
2 eggplants, cut by 1-inch
1 large onion, sliced
5 cups water
3 -4 teaspoons garam masala
3 -4 teaspoons turmeric
3 -4 teaspoons indian curry powder
3 -4 teaspoons cumin
3 -4 teaspoons chili powder
2 -3 teaspoons garlic powder
2 -3 teaspoons salt
2 -3 teaspoons coriander
3 -4 teaspoons fennel seeds
3/4 teaspoon sugar
2 teaspoons nutmeg
3 1/2 teaspoons ginger

Steps:

  • Cut all of the vegetables and the chicken accordingly. Put all ingredients into a large pot (not cast-iron, the acidity of the tomatoes is bad for it).
  • Cook over high heat for approximately 10 minutes. Turn heat to low and let slow cook for approximately 7 hours.
  • Serve with hot basmati rice or naan/chapatis/roti.

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