Indian Chicken Curry Crock Pot Recipes

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SLOW COOKER CHICKEN CURRY



Slow Cooker Chicken Curry image

This slow cooker Indian chicken curry recipe, aka crockpot chicken curry, is a simple, easy and effortless recipe with only ten minutes of hands-on work and a few hours of slow cooking. This beautiful deep red curry is flavored with exotic Indian spices and can be served over a bowl of rice or with a simple crusty bread.

Provided by Veena Azmanov

Categories     Dinner     Lunch

Time 3h10m

Number Of Ingredients 18

2 lbs Chicken (thighs//legs skinless bone-in)
2 tbsp Canola oil
8 large Garlic cloves (minced/grated )
3 inch Fresh ginger (grated)
4 tbsp Onion flakes (1 tbsp onion powder)
4 tbsp Tomato paste
1 tbsp Lemon juice
2 tbsp Coriander powder
1 tsp Cumin powder
½ tsp Turmeric powder
1 tsp Chilly powder (or cayenne pepper)
2 tbsp Smoked sweet paprika
½ tsp Garam masala
1 tsp Kosher salt
½ tsp Black pepper
½ cup Greek yogurt (or 1 cup coconut milk )
1 cup Chicken stock
¼ cup Cilantro chopped

Steps:

  • Prep - Thaw the chicken at least an hour before cooking. Pat dry with a clean paper towel. Pro tip - Frozen or wet chicken will result in too much liquid in the finished dish,

Nutrition Facts : Calories 237 kcal, Carbohydrate 9.7 g, Protein 15.3 g, Fat 15.1 g, SaturatedFat 3.5 g, Cholesterol 77 mg, Sodium 308 mg, Fiber 0.6 g, Sugar 2.5 g, UnsaturatedFat 12.3 g, ServingSize 1 serving

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

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.

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.

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

SLOW COOKER CURRY CHICKEN



Slow Cooker Curry Chicken image

My husband travels for business and discovered that he likes Indian cuisine. Chicken curry with apricots has all the delicious flavors we love to enjoy. -Katie Schultz, Temple, Georgia

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 4 servings.

Number Of Ingredients 12

2 medium onions, cut into wedges
2 medium sweet red peppers, cut into 1-inch strips
4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons curry powder, divided
1 teaspoon salt, divided
1 cup light coconut milk
1/2 cup chicken broth
3 garlic cloves, minced
1/2 teaspoon pepper
1 cup chopped dried apricots (about 6 ounces)
Hot cooked rice and lime wedges
Chopped cashews and minced fresh cilantro, optional

Steps:

  • Place onions and peppers in a 4-qt. slow cooker. Sprinkle chicken with 1 tablespoon curry powder and 1/2 teaspoon salt; place over vegetables., In a small bowl, whisk coconut milk, broth, garlic, pepper and the remaining curry powder and salt. Pour into slow cooker. Cook, covered, on low 3-3-1/2 hours or until chicken is tender (a thermometer should read at least 165°), adding apricots during the last 30 minutes of cooking., Serve with rice and lime wedges. If desired, sprinkle with cashews and cilantro.

Nutrition Facts : Calories 367 calories, Fat 9 g fat (4 g saturated fat), Cholesterol 95 mg cholesterol, Sodium 824 mg sodium, Carbohydrate 34 g carbohydrate (21 g sugars, Fiber 6 g fiber), Protein 37 g protein.

SLOW COOKER CURRY CHICKEN



Slow Cooker Curry Chicken image

This slow cooker chicken curry recipe couldn't be easier--the ingredients all go in at the same time and in just a few hours, dinner's ready! Serve over cauliflower rice sauteed with Indian spices, and garnish with fresh cilantro and a dollop of light sour cream.

Provided by Juliajewelia

Categories     World Cuisine Recipes     Asian     Indian

Time 2h15m

Yield 12

Number Of Ingredients 14

3 pounds skinless, boneless chicken breast halves
2 (14 ounce) cans coconut milk
2 onions, diced
4 tablespoons tomato paste
4 tablespoons minced fresh garlic
4 tablespoons minced fresh ginger
1 tablespoon ground cumin
1 tablespoon ground turmeric
1 tablespoon garam masala
1 tablespoon ground coriander
1 tablespoon curry powder
4 bay leaves
1 cinnamon stick
salt and ground black pepper to taste

Steps:

  • Add chicken, coconut milk, onions, tomato paste, garlic, ginger, cumin, turmeric, garam masala, coriander, curry powder, bay leaves, cinnamon stick, salt, and pepper to a slow cooker.
  • Cook on High until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and discard the bay leaves and cinnamon stick. Shred the chicken.

Nutrition Facts : Calories 276.2 calories, Carbohydrate 8.7 g, Cholesterol 58.6 mg, Fat 16.8 g, Fiber 2.6 g, Protein 24.4 g, SaturatedFat 13.1 g, Sodium 116.8 mg, Sugar 2.4 g

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