Crock Pot Chicken Madras Recipe Gordon
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.
KEITH'S HEALTHY CROCK POT CHICKEN MADRAS
This is a crockpot modification of a stovetop curry i used to make when i was on a diet system run by a very well known organisation. For those who know of whom i speak, a portion of this curry should clock in at about 3.5-4 points. The mushrooms are pretty much in there for bulk as they are classed under the system as 'free' so if you want you can simply add more chicken in their place.
Provided by Keith-E-Love
Categories Curries
Time 4h20m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat crock pot to 'high' setting.
- Dice the chicken breasts into medium sized chunks. Put into a bowl with about 60g of the madras curry paste and coat the chunks with the paste. leave to sit while completing the steps below;.
- Chop the Onions and Mushrooms and gently fry for around 5-10 mins in a little Olive oil to soften them up, then add them to the crockpot.
- Add the passata to the crockpot along with the remaining 40g of curry paste and stir to mix.
- Add the spinach (i tend to use frozen chopped leaf spinach so just drop the frozen chunks into the mix and stir them in later) and mix.
- In a dry frying pan over a high heat, seal the chicken breast chunks. For that 'faux' tandoor effect let the paste carbonise on the chunks a bit before decanting into the crock pot.
- Add salt to taste (about 1tsp should be enough).
- Cook on 'high' setting for about 3-4 hours (crockpots vary according to model and manufacturer so use your own judgement on this).
Nutrition Facts : Calories 538.1, Fat 11.2, SaturatedFat 1.9, Cholesterol 116.3, Sodium 3625.4, Carbohydrate 57.4, Fiber 8.5, Sugar 20.3, Protein 57.4
CROCK POT CHICKEN MADRAS
The abundance of apples and onions provide all the liquid needed in this unusual chicken curry. Serve this over rice, sprinkled with sliced almonds and bits of candied ginger.
Provided by Geema
Categories Curries
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place the sliced onions and apples on the bottom of the crock pot.
- Sprinkle half the seasonings on top of the onions and apples.
- Add the chicken pieces and finally sprinkle the remaining seasonings on top of the chicken.
- Cook on low for 7-8 hours.
Nutrition Facts : Calories 359.6, Fat 17.9, SaturatedFat 5.1, Cholesterol 86.2, Sodium 666.6, Carbohydrate 28.5, Fiber 5, Sugar 17.9, Protein 22.7
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