EASY SLOW COOKER CHICKEN CURRY WITH POTATOES AND COCONUT MILK
A super simple mild curry for the slow cooker. If you have cashews, they taste great sprinkled on top afterwards. Feel free to spice it up to your liking. I keep it mild so my kids will eat it, too. You don't need to saute anything in advance, everything just goes in the slow cooker as is. I serve it over rice.
Provided by barbara
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h15m
Yield 4
Number Of Ingredients 13
Steps:
- Combine chicken, potatoes, bell pepper, and onion in a slow cooker.
- Stir together chicken broth, curry powder, curry paste, cumin, 1 teaspoon salt, and cayenne in a bowl and pour over ingredients in the slow cooker. Mix everything well with a wooden spoon.
- Close the slow cooker and cook until chicken is tender, 4 to 5 hours on Low or 2 to 3 hours on High. Add coconut milk 15 minutes before the end of the cooking time and continue cooking until heated through. Season with salt and pepper and sprinkle with chopped cilantro to serve.
Nutrition Facts : Calories 386.9 calories, Carbohydrate 23.9 g, Cholesterol 48.7 mg, Fat 23.8 g, Fiber 5.1 g, Protein 22.5 g, SaturatedFat 19.2 g, Sodium 1248.1 mg, Sugar 3.3 g
SLOW COOKED MADRAS CHICKEN CURRY (CROCK POT)
I do love my crock pot as it continually provides me with tasty and effortless meals. This began as a recipe found on about.com, but the changes are rather substantial so I feel comfortable calling it my own. There are as many ways to prepare curry as there are chefs who enjoy the spice blend which makes me a little apprehensive about posting this recipe. Your results will vary according to the curry powder and chutney selected so please adjust to your own tastes.
Provided by justcallmetoni
Categories Curries
Time 4h55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Lightly spray the interior of your crock pot with a light coating of cooking spray for easier clean up later.
- Cover the bottom of pot with the onions, garlic and jalapeños. Top with the chicken breasts. (Please make sure the onions are finely chopped as the desired result is to have them melt into the sauce.).
- Combine the curry powder, chutney, tomato paste and ginger together and pour over the chicken.
- Place the apples on top.
- Cook for 4-5 hours on high until the chicken is cooked and tender but not falling apart. Mix the sauce together so that all elements are blended. If you want a thicker sauce, remove the chicken from the crock pot and stir in a teaspoon or two of cornstarch and cook until the sauce is glossy.
COCONUT CHICKEN CURRY - CROCK POT
Make and share this Coconut Chicken Curry - Crock Pot recipe from Food.com.
Provided by Derf2440
Categories Curries
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a medium fry pan.
- Add chicken breasts and brown on both sides.
- Place potatoes and onion in crock pot.
- Place chicken breasts on top.
- Combine coconut milk, salt, pepper, curry powder, hot sauce and chicken broth in a bowl and stir thoroughly.
- Add to crock pot.
- Cover and cook on low 6 to 8 hours.
- One half hour before serving, add peas on top of chicken mixture.
- Just before serving, stir mixture thoroughly and sprinkle with toasted coconut if using.
- Serve over rice or Asian noodles, if desired.
PARMESAN CROCK POT CHICKEN AND POTATOES
Parmesan Crock Pot Chicken and Potatoes is a super easy recipe that will have you and those you love asking for it time and time again! So yummy!
Provided by Aunt Lou
Categories Side
Time 4h40m
Number Of Ingredients 8
Steps:
- Layer your thinly sliced potatoes in the bottom of your lightly greased casserole crock or 6-quart crock pot.
- Top with your chicken cubes
- Mix together you remaining ingredients, except for your parmesan, and pour over your potatoes.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, it is done when your potatoes are tender and your chicken reaches safe internal temperature.
- Sprinkle your parmesan on top and stir in to melt it
- Remove your insert and place on a cooling rack for 30 minutes to let the sauce thicken up, stirring occasionally
Nutrition Facts : Calories 814 kcal, Carbohydrate 38 g, Protein 32 g, Fat 61 g, SaturatedFat 36 g, Cholesterol 317 mg, Sodium 1093 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
AUTHENTIC CHICKEN MADRAS
There is nothing quite like authentic Indian food prepared using a traditional recipe. This authentic chicken Madras dish is a must for those of you who enjoy a good old curry. You can cook this curry in the morning and leave it to infuse throughout the day to make it even more delicious.
Provided by Myree
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 4
Number Of Ingredients 18
Steps:
- Heat oil in a large nonstick pan over medium heat. Add cloves and cardamom pods and wait until they sizzle, about 1 minute. Add onions and fry until dark brown, 7 to 10 minutes. Add chile peppers, ginger, and garlic; cook until fragrant, about 30 seconds. Add ground chile pepper, turmeric, cumin, coriander, and salt. Cook, stirring frequently, until blended in, about 1 minute more.
- Stir chicken and water into the pan with the spice mixture. Cook, while stirring, until water is incorporated, 2 to 3 minutes. Add tomato puree and nutmeg and cover the pan with a lid. Cook until chicken is tender over medium heat, about 20 minutes. When ready to serve, sprinkle with garam masala and cilantro.
Nutrition Facts : Calories 423 calories, Carbohydrate 18.4 g, Cholesterol 96.9 mg, Fat 22.1 g, Fiber 4.1 g, Protein 38.4 g, SaturatedFat 4.1 g, Sodium 334.5 mg, Sugar 7.7 g
CROCK POT CURRY CHICKEN WITH COCONUT AND PEANUTS
Make and share this Crock Pot Curry Chicken With Coconut and Peanuts recipe from Food.com.
Provided by canarygirl
Categories Curries
Time 7h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken into cubes, and sprinkle with salt and pepper.
- Slice onion in julienne, and mash garlic.
- Heat oil in a small sauteé pan, and brown garlic and onions.
- Set aside.
- Mix hot water with bouillon cube and peanut butter, until both have dissolved/melted.
- Combine this with the coconut milk, curry, ginger, cilantro and wine.
- Put chicken in crock pot.
- Top with onions and garlic, and then with liquid mixture.
- Cook on low heat for about 6-7 hours, or until cooked through and tender.
- Add cornstarch slurry to thicken as desired.
- Serve over steamed rice, with chopped cilantro and peanuts to garnish.
- I like it a bit spicy, so I also add chopped chilies, or cayenne to the dish.
SLOW-COOKER SPICY CHICKEN CURRY
A simple made-from-scratch curry, slow cooked to intensify the heat and flavour.
Provided by Nicky Corbishley
Categories Dinner
Time 4h10m
Number Of Ingredients 21
Steps:
- Preheat your slow cooker (crockpot) to high. Heat the oil in a large pan (or the Crock Pot if it has a sear function), add in the onion and cook on a medium heat for 5-6 minutes until softened.
- Add the chicken and cook for 3-4 minutes until just sealed.
- Add in the garlic, ginger, salt, pepper, chilli powder, ground coriander, cumin, curry powder, paprika and cinnamon.
- Stir to coat the chicken and cook for 1-2 minutes.
- Add in the stock, tinned tomatoes, tomato puree, sugar and coconut milk.
- Stir, bring to a gently bubble then pour into your slow cooker and cook for 3-4 hours on high or 5-6 hours on low.
- Take the lid off and give everything a stir (the oils will have risen to the top, so you can spoon most of it out, or just stir it back in).
- If you would like to thicken the curry, stir in the cornflour slurry. This is optional, you can leave it out if the curry thickness is to your liking.
- Sprinkle with coriander (cilantro) and serve with rice.
Nutrition Facts : Calories 387 kcal, Carbohydrate 22 g, Protein 31 g, Fat 21 g, SaturatedFat 15 g, Cholesterol 80 mg, Sodium 1140 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
SIMPLE CROCK POT CHICKEN AND POTATOES
This is an extremely easy recipe for perfect crock pot chicken and potatoes. It smells wonderful and it's great to come home to a ready meal that only took 10 minutes to prepare. The chicken falls apart and the potatoes practically melt in your mouth! The potatoes cook in the juices from the chicken, so there's no need to season. They have great flavor. Add a vegetable as a side and you're good to go!
Provided by AshleyNeicole
Categories Chicken
Time 5h10m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Season both sides of the chicken to taste.
- Put sliced potatoes in the bottom of the crock pot. Put the chicken on top and cover.
- Cook on high for 4-5 hours or low for 7-8 hours.
SLOW COOKER COCONUT CURRY CHICKEN
Wonderful delicious tropical taste! Impressive, full flavored, and great looking, easy to make meal. Enjoy!
Provided by mikeyv
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 5h20m
Yield 6
Number Of Ingredients 13
Steps:
- Place chicken, potatoes, onion, garlic, coconut milk, chicken broth, curry powder, salt, and black pepper in a slow cooker.
- Cook on Low for 4 hours. Add red bell pepper and continue to cook for 45 minutes. Stir in cornstarch and cook until thickened, about 15 minutes more. Sprinkle with raisins and coconut flakes to serve.
Nutrition Facts : Calories 380.9 calories, Carbohydrate 22.7 g, Cholesterol 78.9 mg, Fat 18.2 g, Fiber 4.6 g, Protein 33.4 g, SaturatedFat 13.7 g, Sodium 337.8 mg, Sugar 3.5 g
VIETNAMESE CHICKEN CURRY IN A CROCK POT
Make and share this Vietnamese Chicken Curry in a Crock Pot recipe from Food.com.
Provided by thatgirlcancook
Categories Stew
Time 5h20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Start by searing chicken thighs in a frying pan. Add to Crock Pot.
- Add potatoes, carrots, peppers, onion, garlic, ginger, and lemongrass and bay leaves on top of chicken.
- In a bowl, combine coconut milk (shake well), curry powder, and fish sauce. Add more or less curry to taste.
- Pour coconut milk mixture over chicken and vegetables, tucking spice ingredients down into the mixture.
- Add chicken broth until vegetables are almost, but not quite covered by the liquid. May use more or less than the 2 cups called for.
- Cover.
- Cook 6-8 hours on low, or 4-5 hours on high, or until chicken and vegetables are tender.
- Add peas at the end, when ready to serve. They add a nice color.
- Serve over rice. Jasmine or Basmati are nice, or use your favorite kind. May also be served with crusty french bread!
- Garnish with basil. Enjoy!
Nutrition Facts : Calories 457.5, Fat 35.5, SaturatedFat 22.3, Cholesterol 79, Sodium 836.9, Carbohydrate 16.3, Fiber 3, Sugar 4.2, Protein 21.2
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- Heat remaining 1 tablespoon oil in a deep heavy bottom pan. (should have a lid) Add processed onion, and garlic-ginger paste and then cook on medium heat, stirring often, until oil separates. (6-7 minutes)
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- Pat the chicken dry with paper towels, then season the chicken with salt and pepper. In a large nonstick skillet, heat the oil until shimmering. Add the chicken in batches and cook over moderately high heat until golden on both sides, about 8 minutes. Transfer the chicken to a slow cooker.
- Add the garlic, ginger and onion to the skillet and cook over moderate heat until fragrant and softened slightly, about 1 minute. Add the curry powder and cook until fragrant, about 30 seconds. Add the chicken broth and cook for about 1 minute, scraping up the browned bits from the bottom of the pan. Scrape the contents of the skillet into the slow cooker. Stir in the potatoes and cauliflower and season with salt and pepper. Cook on high for about 3 hours, until the chicken is white throughout and the vegetables are tender.
- Using a slotted spoon, transfer the chicken and the vegetables to a serving bowl and keep warm. Pour the juices into a small saucepan. Boil the juices over moderately high heat until reduced to 1/2 cup, about 10 minutes. Whisk in the coconut milk. Bring to a simmer and season with salt and pepper. Stir in the peas and cook until warmed through, about 30 seconds. Pour the curry sauce and peas over the chicken, sprinkle with the cilantro and serve.
SLOW COOKER COCONUT CHICKEN - THE RECIPE CRITIC
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- In a large bowl, combine coconut milk, brown sugar, soy sauce, minced garlic, and ground cloves.
- Spray a slow cooker lightly with cooking spray and place the chicken in the bottom. Pour the sauce on top and cover.
- Cook for 4-5 hours or until chicken in cooked through. Serve chicken with shredded coconut and ciliantro.
CROCK POT - COCONUT CHICKEN CURRY RECIPE - RECIPEZAZZ.COM
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- Combine coconut milk, salt, pepper, curry powder, hot sauce and chicken broth in a bowl and stir thoroughly. Add to crock pot. Cover and cook on low 6 to 8 hours.
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- Add the oil to a skillet and place over medium heat. Sautee the onions, garlic, and ginger until soft, 3-5 minutes, then remove from heat.
- Place the onion mixture in the blender, along with the cream (or coconut milk,) all spices, honey, and 1 teaspoon salt. Cover and puree until smooth.
- Pour the curry blend into the slow cooker, then add the chickpeas and chopped sweet potato. Mix well. Place the lid on the slow cooker, and turn on high for 4-5 hours or low for 6-8 hours.
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- Pour all but 1 cup of coconut milk into the bottom of a 6-quart Crock-Pot. Reserve remaining coconut milk until after curry is done cooking.
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- Set a large dutch oven (or saucepot) over low heat. Add the ghee, red onion, cilantro, garlic, and ginger. Sauté, stirring occasionally, for 10-12 minutes until the onions are very soft.
- Add the Madras curry powder, garam masala, salt, and Kashmiri chili powder. Stir and sauté another 5 minutes.
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