Slow Cooked Chicken Curry Recipes

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SLOW-COOKER CHICKEN CURRY



Slow-Cooker Chicken Curry image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 14-ounce can Thai coconut milk
1/4 cup Massaman curry paste (or red curry paste and 1 tablespoon sugar)
2 teaspoons fish sauce
2 teaspoons minced peeled fresh ginger
Finely grated zest and juice of 1 lime, plus wedges for serving
1 stalk lemongrass
1/4 cup roasted unsalted peanuts, plus more for topping
1 pound small red-skinned potatoes, halved
2 pounds skinless, boneless chicken thighs
Kosher salt
Cooked white rice, for serving
Chopped fresh cilantro, for topping

Steps:

  • Whisk 1/2 cup water, the coconut milk, curry paste, fish sauce, ginger and lime zest in a 6- to 8-quart slow cooker. Smash the lemongrass stalk with the flat side of a knife or a meat mallet and tie in a knot. Add the lemongrass, peanuts and potatoes to the slow cooker. Top with the chicken thighs and gently press to submerge in the liquid. Cover and cook on low, 7 hours.
  • Uncover the slow cooker and skim off some of the fat. Stir in the lime juice; season with salt. Break up the chicken into smaller chunks. Let stand 5 minutes, until the sauce thickens slightly; discard the lemongrass.
  • Serve the curry with rice. Top with peanuts and cilantro and serve with lime wedges.

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

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

SLOW COOKER CHICKEN CURRY



Slow Cooker Chicken Curry image

Slow Cooker Chicken Curry is deliciously fresh and fragrant with tender pieces of chicken in a medium spiced rich tomato sauce.

Provided by Bec

Categories     Main Course

Time 6h15m

Number Of Ingredients 23

1 kg chicken thighs (skinless and boneless)
1 red pepper (optional)
1 green pepper (optional)
1 white onion (large)
½ red chilli pepper (de-seeded and finely diced. Use less than half of the chilli to start if it is very hot in taste.)
4 garlic cloves (peeled and minced)
ginger (thumb-sized piece peeled and grated or ½ tsp ground ginger)
½ lemon (juice only)
1½ tsp paprika (sweet, ground paprika.)
2 tsp garam masala ()
2 tsp cumin (ground)
2 tsp hot chilli powder ()
2 tsp coriander (leaves, fresh or ground dried coriander)
1 tsp cinnamon (ground)
½ tsp salt
½ tsp black pepper (ground)
½ tsp sugar
1 tbsp cornflour (or wheat flour )
3 tbsp tomato puree
400 g tomato passata ()
1 chicken stock cube (crumbled)
2 bay leaves (dried)
75 ml double cream

Steps:

  • Peel and slice the onion and cut the peppers into thick slices. Add these to the slow cooker along with the garlic, ginger and fresh chilli pepper. Remove any sinew from the chicken thighs, cut each into thirds and add these to the pot.
  • Spoon in the tomato puree, coriander, all of the spices (garam masala, paprika, cumin, chilli powder, cinnamon), salt, pepper, sugar and cornflour. Mix well to coat the chicken and vegetables in the tomato, seasoning and flour.
  • Crumble in the chicken stock cube then add the tomato passata and lemon juice, and mix. Add the bay leaves, submerging them in the sauce, taking care not to break them into pieces. Cook on low for 5-7 hours.
  • At the end of cooking time, stir the curry through in the slow cooker whilst pouring in the double cream. The sauce will blend to a lovely terracotta colour.
  • Serve with basmati rice and fresh coriander.

Nutrition Facts : Calories 468 kcal, Carbohydrate 24 g, Protein 52 g, Fat 18 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 263 mg, Sodium 798 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving

SLOW COOKER CHICKEN CURRY - EASIEST EVER RECIPE



Slow Cooker Chicken Curry - easiest EVER recipe image

This healthy Slow Cooker Chicken Curry is SO incredibly easy. No browning, no preparation. Just leave it to bubble away and come home to the most delicious, creamy but light, coconut milk curry.

Provided by Sarah Barnes

Categories     Main Course

Time 4h5m

Number Of Ingredients 10

4 Cloves Garlic (Peeled and chopped, or frozen, ready prepared)
2 tsp Fresh ginger (Peeled and grated, or use a ready prepared paste)
3 tbsp Medium curry powder
1/2 tsp Chilli flakes
1/2 tsp Salt
100 g Mango chutney
400 ml Reduced fat Coconut Milk
1 Large Onion (Peeled and very finely chopped, I use frozen ready prepared)
1 kg Boneless, skinless chicken thighs
1 tsp Garam Masala

Steps:

  • Put everything APART FROM the Garam Masala into the slow cooker (crock pot). Give it a good stir.
  • Put the lid on and cook on HIGH for 4 hour or LOW for at least 6 hours.
  • When the chicken is tender and falling apart, gently shred it with two forks and stir in the Garam Masala. Mix well until everything is coated and softened in the sauce.

Nutrition Facts : Calories 325 kcal, Carbohydrate 18 g, Protein 33 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 158 mg, Sodium 408 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

SLOW COOKER CHICKEN CURRY



Slow Cooker Chicken Curry image

A homemade sauce with vinegar, tomato paste, garam masala and curry powder is the flavor base for our fragrant curry inspired by murgir jhol, a Bengali chicken curry. Red wine vinegar stands in for the white vinegar or lemon juice typically used and adds sharp, tangy notes. Make sure you get every last bite by serving it over hot rice, letting the sauce soak in.

Provided by Food Network Kitchen

Categories     main-dish

Time 6h20m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons red wine vinegar
1 tablespoon all-purpose flour
1 tablespoon tomato paste
2 teaspoons garam masala, plus more for sprinkling
2 teaspoons Madras curry powder
2 cloves garlic, halved
One 14.5-ounce can diced tomatoes
One 1-inch piece fresh ginger, peeled and cut into pieces
Kosher salt and freshly ground black pepper
1 pound red skinned potatoes, cut into 1/2-inch pieces
2 pounds chicken thighs, skin removed (about 8 thighs)
One 5-ounce package baby spinach
1/2 cup chopped fresh cilantro, plus extra for garnish
Hot cooked jasmine rice, naan bread, chutney and/or Greek yogurt, for serving

Steps:

  • Combine the vinegar, flour, tomato paste, 1 teaspoon each garam masala and curry powder, garlic, tomatoes with their juices, ginger, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender or food processor. Puree until well blended and only slightly chunky.
  • Spread the potatoes in the bottom of a 5 1/2- to 6-quart slow cooker. Sprinkle the chicken with the remaining 1 teaspoon each garam masala and curry powder and a generous amount of salt and pepper. Lay the chicken over the potatoes in a single layer. Pour the sauce over the chicken. Cook on high for 4 hours or 6 hours on low.
  • Uncover the slow cooker and stir in the baby spinach until wilted. Add the cilantro and season with salt and pepper.
  • Serve over rice with an additional sprinkle of garam masala and cilantro for garnish, with bread on the side for scooping up the sauce, some chutney and Greek yogurt.

Nutrition Facts : Calories 403 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 188 milligrams, Sodium 677 milligrams, Carbohydrate 30 grams, Fiber 5 grams, Protein 49 grams, Sugar 5 grams

SLOW-COOKER CHICKEN CURRY



Slow-Cooker Chicken Curry image

Turmeric, which gives curry powder its bright color, has powerful anti-inflammatory properties.

Provided by Food Network Kitchen

Categories     main-dish

Time 7h30m

Yield 4 servings

Number Of Ingredients 12

2 russet potatoes (about 1 pound), peeled and cut into large chunks
3 small skinless, bone-in chicken leg-and-thigh quarters (12 to 14 ounces each)
2 teaspoons grated fresh ginger
2 teaspoons Madras curry powder
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
1/2 serrano chile pepper, roughly chopped (remove seeds for less heat)
1 15-ounce can tomato sauce
2 tablespoons tomato paste
1 cup frozen sliced okra, thawed
1/2 cup chopped fresh cilantro, plus more for topping
2 pieces naan, warmed and torn into pieces

Steps:

  • Put the potatoes in a 6- to 8-quart slow cooker. Toss the chicken with the ginger, curry powder, cumin, 1/2 teaspoon salt and a few grinds of pepper. Lay on top of the potatoes and sprinkle with the serrano. Whisk the tomato sauce and tomato paste together and pour over the chicken. Cover and cook on low until the potatoes and chicken are very tender, 7 to 8 hours.
  • Uncover the slow cooker and gently remove the chicken. Add the okra and cilantro to the slow cooker, cover and cook until tender, about 10 minutes. Meanwhile, discard the bones and cartilage from the chicken but leave the meat in large pieces. Return the chicken to the slow cooker and gently stir a few times to coat in the sauce. Season with salt and pepper.
  • Divide the curry among shallow bowls. Top with more cilantro and serve with the naan.

Nutrition Facts : Calories 450, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 143 milligrams, Sodium 1094 milligrams, Carbohydrate 51 grams, Fiber 6 grams, Protein 38 grams, Sugar 8 grams

KEON'S SLOW COOKER CURRY CHICKEN



Keon's Slow Cooker Curry Chicken image

A delicious, easy, curry chicken dish cooked entirely in a slow cooker. It's even better one or two days later, as leftovers. Your family will love it! Serve curry chicken over rice, with naan bread and a salad and you have a wonderful meal (I serve it over brown rice).

Provided by KEON ROBERTSON

Categories     World Cuisine Recipes     Asian     Indian

Time 3h25m

Yield 4

Number Of Ingredients 13

1 tablespoon butter
1 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (14 ounce) can coconut milk
1 packet dry onion soup mix (such as Knorr® French Onion Soup Mix)
3 tablespoons curry powder, or to taste
½ teaspoon salt
½ teaspoon ground black pepper
2 teaspoons ground cayenne pepper, or to taste
3 large skinless, boneless chicken breast halves -- trimmed and cut into 1-inch pieces
1 cup green peas
2 cups sliced fresh mushrooms

Steps:

  • Set the slow cooker to the High setting.
  • Heat the butter in a skillet over medium heat, and cook and stir the onion until browned, 5 to 10 minutes. Set the onion aside.
  • In a large bowl, stir together cream of mushroom soup, cream of chicken soup, coconut milk, dry soup mix, curry powder, salt, pepper, and cayenne pepper until the mixture is thoroughly combined. Place the chicken into the bottom of the slow cooker, and pour the mixture over the chicken. Stir in onion, peas and mushrooms.
  • Cook on High setting for 1 1/2 hours, then reduce heat to Low and cook an additional 1 1/2 to 2 hours.

Nutrition Facts : Calories 635.3 calories, Carbohydrate 32 g, Cholesterol 110.6 mg, Fat 37.9 g, Fiber 6 g, Protein 45.2 g, SaturatedFat 24 g, Sodium 2230.5 mg, Sugar 6 g

SLOW-COOKER CHICKEN CURRY



Slow-cooker chicken curry image

Try this easy, one-pot chicken curry that's low-fat, low-calorie and delivers three of your five-a-day. It's slow-cooked so the meat is beautifully tender

Provided by Sara Buenfeld

Categories     Dinner, Main course, Supper

Time 6h10m

Number Of Ingredients 9

1 large onion, roughly chopped
3 tbsp mild curry paste
400g can chopped tomatoes
2 tsp vegetable bouillon powder
1 tbsp finely chopped ginger
1 yellow pepper, deseeded and chopped
2 skinless chicken legs, fat removed
30g pack fresh coriander, leaves chopped
cooked brown rice, to serve

Steps:

  • Put 1 roughly chopped large onion, 3 tbsp mild curry paste, a 400g can chopped tomatoes, 2 tsp vegetable bouillon powder, 1 tbsp finely chopped ginger and 1 chopped yellow pepper into the slow cooker pot with a third of a can of water and stir well.
  • Add 2 skinless chicken legs, fat removed, and push them under all the other ingredients so that they are completely submerged. Cover with the lid and chill in the fridge overnight.
  • The next day, cook on Low for 6 hrs until the chicken and vegetables are really tender.
  • Stir in the the chopped leaves of 30g coriander just before serving over brown rice.

Nutrition Facts : Calories 345 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 20 grams sugar, Fiber 8 grams fiber, Protein 28 grams protein, Sodium 1.3 milligram of sodium

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

CHICKEN CURRY



Chicken Curry image

The slow cooker does the heavy lifting here when it's time for dinner. All you have to do is assemble this hearty coconut milk-based curry, which takes just 10 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 4h30m

Number Of Ingredients 12

3 pounds boneless, skinless chicken thighs, trimmed
2 medium onions, halved and thinly sliced
8 garlic cloves, thinly sliced
16 thin slices peeled fresh ginger (about 1 ounce)
2 tablespoons curry powder, preferably Madras
1 teaspoon ground coriander
1 teaspoon ground cumin
Coarse salt
2 packages frozen green peas (10 ounces each)
2 cups unsweetened coconut milk
1/2 cup toasted cashews (optional, for serving)
1/4 cup cilantro leaves (optional, for serving)

Steps:

  • In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to coat. Season with 2 teaspoons salt. Cover, cook on high setting until chicken is fork-tender, about 4 hours (do not uncover while cooking).
  • Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.
  • Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.
  • To serve, garnish with 1/2 cup toasted cashews and 1/4 cup fresh cilantro leaves, if desired.

Nutrition Facts : Calories 417 g, Fat 22 g, Fiber 4 g, Protein 37 g

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-COOKER CHICKEN CURRY



Slow-Cooker Chicken Curry image

If you think chicken curry is too complicated to create in your kitchen, think again. Our Slow-Cooker Chicken Curry is juicy and prepped in 20 minutes.

Provided by My Food and Family

Categories     Home

Time 8h20m

Yield 10 servings

Number Of Ingredients 5

10 bone-in chicken thighs (2-3/4 lb.), skins removed
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 onion, chopped
2 Tbsp. curry powder
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

Steps:

  • Place chicken in Slow Cooker. Combine next 3 ingredients; pour over chicken. Cover with lid.
  • Cook on LOW 8 to 10 hours (or on HIGH 5 hours).
  • Transfer chicken to platter, reserving sauce in Slow Cooker. Add sour cream to sauce; mix well. Serve spooned over chicken.

Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 120 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g

SLOW COOKER CHICKEN CURRY



Slow Cooker Chicken Curry image

This is a combination of 2 recipes that I love. For a lovely presentation place the curried chicken in a large bowl as well as another bowl of fluffy rice. I often serve this with a bowl ot mango chutney..

Provided by Sageca

Categories     Healthy

Time 6h30m

Yield 6 serving(s)

Number Of Ingredients 14

2 lbs boneless skinless chicken thighs
1 teaspoon vegetable oil
1 cup fresh mushrooms, sliced
1 cup onion, coarsely chopped
4 garlic cloves, crushed
3 tablespoons curry powder
1/4 teaspoon cayenne
2 stalks celery, chopped
2 carrots, chopped
1 medium potato, peeled and cut in half
1 (19 ounce) can chickpeas (optional)
2 cups chicken broth
1 green pepper, chopped
salt and pepper

Steps:

  • Lightly flour chicken and brown; transfer to slow cooker.
  • Sauté mushrooms and onion,garlic, curry powder, cayenne and spread over chicken. Add carrots, celery, raw potato, salt and pepper to taste;.
  • add chickpeas if using.
  • Add just enough broth mixture to cover ingredients.
  • Cook 6 hours or more on Low.
  • Add green peppers the last hour of cooking.
  • If necessary, thicken broth before serving by removing potato from cooker, mashing with some broth and returning to pot.
  • Serve over rice.

Nutrition Facts : Calories 268.6, Fat 7.8, SaturatedFat 1.9, Cholesterol 125.9, Sodium 410.4, Carbohydrate 15.2, Fiber 3.6, Sugar 3.7, Protein 33.8

SLOW COOKER CHICKEN CURRY



Slow Cooker Chicken Curry image

This festive twist on traditional chicken curry can be tailored to your tastes. Try replacing green beans with fresh sugar snap peas, or use a spicier salsa to turn up the heat. -Erin Chilcoat, Smithtown, New York

Provided by Taste of Home

Categories     Dinner

Time 4h50m

Yield 4 servings.

Number Of Ingredients 13

4 bone-in chicken breast halves, skin removed (8 ounces each)
1 can (15 ounces) cannellini beans, rinsed and drained
3/4 cup thinly sliced sweet onion
1/2 cup chopped sweet red pepper
1 cup peach salsa
1 tablespoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup fresh green beans, trimmed and cut in half
2 tablespoons cornstarch
1/2 cup cold water
1-1/2 cups chicken broth
1-1/2 cups uncooked instant rice

Steps:

  • Place the chicken, cannellini beans, onion and red pepper in 4-qt. slow cooker. In a small bowl, combine the salsa, curry powder, salt and pepper; pour over top., Cover and cook on low for 4-5 hours or until chicken is tender. Stir in green beans. Combine cornstarch and water until smooth; gradually stir into slow cooker. Cover and cook on high for 30 minutes or until sauce is thickened., In a large saucepan, bring broth to a boil; stir in rice. Cover and remove from the heat. Let stand for 5 minutes or until liquid is absorbed and rice is tender. Fluff with a fork. Serve with chicken and sauce.

Nutrition Facts : Calories 486 calories, Fat 6g fat (1g saturated fat), Cholesterol 103mg cholesterol, Sodium 1132mg sodium, Carbohydrate 59g carbohydrate (5g sugars, Fiber 7g fiber), Protein 46g protein.

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 COOKED CHICKEN CURRY



Slow Cooked Chicken Curry image

Ran out of curry powder recently and replaced it not once but twice. My surplus of this spice blend sent me in a hunt for ways to enjoy my bounty. This is a reduced fat adaptation of a recipe from BHG. I just love slow cooker recipes for the ease of dump and run cooking. This one is a bit more involved since you need to prepare the lighter substitute for coconut milk. If you are not concerned about fat or calories, feel free to use regular or light coconut milk instead. A wonderful, rich flavored curry for just 5 WW points that is even better the next day.

Provided by justcallmetoni

Categories     Curries

Time 4h25m

Yield 6 serving(s)

Number Of Ingredients 19

3 tablespoons all-purpose flour
3 tablespoons curry powder
1 1/2 teaspoons ground cumin
1/2-1 teaspoon salt
1 1/2 lbs boneless skinless chicken breasts or 1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
2 cups small red potatoes, scrubbed (halved or quartered)
1 1/2 cups carrots, cut 1/4 inch thick on the bias
1 cup coarsely chopped cooking apple (make big chunks so they do not dissolve)
1 cup chopped onion
2 garlic cloves, minced
1/2-1 jalapeno pepper, seeded and finely chopped (amount is to taste)
1 teaspoon instant low-sodium instant chicken bouillon granules
3/4 cup water
1 tablespoon fresh ginger, peeled (minced or grated)
1 cup fat-free evaporated milk
1/4-3/8 teaspoon coconut extract
1 teaspoon cornstarch
1/4 cup raisins (optional) or 1/4 cup currants (optional)
1/4 cup peanuts, chopped (optional)

Steps:

  • In a large bowl or plastic bag combine flour, curry powder, cumin, and salt. Add chicken cubes in three parts and shake to coat.
  • Combine potatoes, carrots, apple, onion, garlic, jalapeno peppers, ginger, and chicken bouillon. Top with chicken. Pour water over chicken mixture.
  • Cover slow cooker and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
  • To make faux coconut milk combine cornstarch and 3 tablespoon of evaporated milk in a small sauce pan over medium heat. Whisk to mix, removing all lumps. Add remaining milk and cook just until milk thickens slightly. Remove from heat and add extract.
  • About 15 minutes before serving, turn slow-cooker to high setting if not already there. Stir faux coconut milk into chicken mixture. Recover cook for 15 minutes more.
  • Serve over hot cooked rice. Sprinkle with nuts and raisins if desired.

Nutrition Facts : Calories 266.4, Fat 3.8, SaturatedFat 0.8, Cholesterol 74.3, Sodium 404.7, Carbohydrate 27.9, Fiber 4.2, Sugar 10.2, Protein 29.9

LIZ'S SLOW COOKER CHICKEN CURRY



Liz's Slow Cooker Chicken Curry image

This is a great Indian-style curry dish that can cook all day in the slow cooker, and makes enough to feed an army. Season to taste and serve with basmati rice.

Provided by Liz McMahon

Categories     World Cuisine Recipes     Asian     Indian

Time 8h40m

Yield 8

Number Of Ingredients 14

1 large onion, cut into wedges
3 large skinless, boneless chicken breasts, chopped
¼ cup butter, cut into chunks
5 cloves garlic, chopped
4 carrots, peeled and sliced
5 potatoes, peeled and cubed
1 head cauliflower, separated into florets
4 ½ tablespoons curry powder
2 tablespoons ground turmeric
1 tablespoon red chile flakes, or to taste
½ tablespoon ground ginger
salt and ground black pepper to taste
4 cups chicken stock, or as needed
4 tablespoons all-purpose flour, or as needed

Steps:

  • Place onion, chicken, butter, garlic, carrots, potatoes, and cauliflower in a slow cooker in that order. Sprinkle curry powder, turmeric, chile flakes, ginger, salt, and pepper on top. Add enough chicken stock to mostly cover the contents of the slow cooker.
  • Cook on Low, stirring periodically if you are home, about 8 hours.
  • Stir flour into the slow cooker and let simmer until the sauce thickens a bit, 10 to 15 minutes.

Nutrition Facts : Calories 324.3 calories, Carbohydrate 40.4 g, Cholesterol 59.5 mg, Fat 9 g, Fiber 8.1 g, Protein 22.8 g, SaturatedFat 4.5 g, Sodium 497.4 mg, Sugar 5.8 g

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