Crock Pot Chicken Madras Recipe Coconut Recipe For Potato

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EASY SLOW COOKER CHICKEN CURRY WITH POTATOES AND COCONUT MILK



Easy Slow Cooker Chicken Curry with Potatoes and Coconut Milk image

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

3 skinless, boneless chicken breasts, cubed
4 small (3 ounce) potatoes, peeled and cubed
1 red bell pepper, cored and sliced into 1/4-inch strips
½ onion, chopped
2 cups chicken broth
2 tablespoons mild curry powder
1 teaspoon red curry paste
1 teaspoon ground cumin
1 teaspoon salt, or more to taste
½ teaspoon cayenne pepper, or to taste
1 (14 ounce) can coconut milk
freshly ground black pepper
¼ cup chopped fresh cilantro

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)



Slow Cooked Madras Chicken Curry (Crock Pot) image

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

2 small onions, finely diced (about 2 cups)
2 garlic cloves, minced (about 1 1/2 tablespoons)
1/2 jalapeno, finely diced (about 1/2 tablespoon)
1 tablespoon gingerroot, minced
1 tablespoon tomato paste
2 tablespoons Madras curry powder
3/4 cup mango chutney
1 1/4 lbs boneless skinless chicken breasts or 1 1/4 lbs boneless skinless chicken thighs
1 granny smith apple, cut into medium to large chunks (I did tenths and halved them)

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



Coconut Chicken Curry - Crock Pot image

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

1 tablespoon vegetable oil
4 boneless skinless chicken breast halves
3 medium potatoes, peeled and chopped
1 medium onion, sliced
1 (14 ounce) can coconut milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons curry powder (or to taste)
1 teaspoon hot sauce (optional, more if desired)
1 cup chicken broth
1 (10 ounce) package frozen peas, thawed
2 -3 tablespoons toasted flaked coconut (optional)

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 image

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

1.25 lbs boneless skinless chicken (cubed)
2 lbs Russet potatoes (thinly sliced)
3 cups whipping cream
1/4 cup fresh parsley (chopped)
2 cloves garlic (minced)
1 1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup fresh grated Parmesan cheese

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



Authentic Chicken Madras image

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

5 tablespoons cooking oil
3 whole cloves
2 cardamom pods
2 large onions, finely chopped
3 green chile peppers, with seeds, chopped
1 (1 inch) piece ginger, minced
4 cloves garlic, crushed
1 teaspoon ground red chili pepper, or to taste
1 teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon ground coriander
salt to taste
1 ½ pounds skinless, boneless chicken breasts, cut into bite-sized pieces
¼ cup water
½ (14 ounce) can tomato puree
1 teaspoon ground nutmeg
½ cup chopped fresh cilantro, or more to taste
1 teaspoon garam masala

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



Crock Pot Curry Chicken With Coconut and Peanuts image

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

2 lbs boneless skinless chicken
1 large onion
3 garlic cloves
2 tablespoons peanut oil
1 beef double bouillon cubes (Knorr)
3 tablespoons curry powder
1 tablespoon minced ginger
3 tablespoons peanut butter
1 tablespoon chopped cilantro
1/2 glass white wine
1 cup hot water
salt
white pepper
7 ounces coconut milk
cornstarch, and water to thicken (I use 1/4 cup water and 3 tablespoons cornstarch, about)

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



Slow-Cooker Spicy Chicken Curry image

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

1 tbsp vegetable oil
1 large onion (peeled and chopped)
3 chicken breasts (boneless and skinless diced (approx 500g/17.5 oz) )
3 cloves garlic (peeled and minced)
1 large piece of ginger (about the size of your thumb, peeled and finely chopped)
1 tsp salt
½ tsp ground black pepper
3 tsp hot chilli powder (use less or mild chilli if you don't like your curry too hot)
1 tbsp ground coriander
½ tbsp cumin
1 tbsp curry powder
1 tsp paprika
1 tsp cinnamon
240 ml (1 cup) chicken stock ( (water plus a stock cube - or bouillon for gluten free - is fine))
400 g (14 oz) tinned chopped tomatoes
2 tbsp tomato puree/paste
2 tsp sugar (this is to counteract the acidity in the tomatoes)
400 ml (14oz) can full-fat coconut milk
2 tbsp cornflour (cornstarch) (mixed with 5 tbsp cold water to make a slurry - *optional*)
Boiled rice
Chopped coriander (cilantro) and finely chopped chillies

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



Simple Crock Pot Chicken and Potatoes image

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

1 whole young roasting chickens, rinsed
3 small red potatoes, sliced
rosemary
thyme
basil
oregano
salt
pepper

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



Slow Cooker Coconut Curry Chicken image

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

2 pounds skinless, boneless chicken breasts, cut into cubes
2 potatoes, peeled and cubed
1 onion, chopped
1 clove garlic, minced
1 (13.5 ounce) can coconut milk
1 cup chicken broth
¼ cup curry powder
¼ teaspoon salt
¼ teaspoon ground black pepper
1 red bell pepper, chopped
1 tablespoon cornstarch
1 tablespoon raisins, or to taste
1 tablespoon flaked coconut, or to taste

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



Vietnamese Chicken Curry in a Crock Pot image

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

8 chicken thighs, bone-in, skin removed
2 large sweet potatoes, peeled and cut into chunks
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
3 -4 carrots, peeled and cut into chunks
1 large onion, large dice
4 -5 garlic cloves, chopped
3 -4 stalks lemongrass, cut into large pieces and bruised
2 inches piece ginger, sliced
3 tablespoons curry powder (Vietnamese or Madras style)
2 -3 bay leaves
3 tablespoons fish sauce
2 (13 1/2 ounce) cans coconut milk
2 cups chicken broth
1 cup peas (optional)
basil or Thai basil, to garnish

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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