Slow Cooked Curry Chicken Recipes

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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-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

I couldn't find a satisfying slow cooker recipe for curry chicken, so I decided to create my own, combining the best parts of several recipes. The ingredients noted as optional can be added if you like an extra kick. I used a 6.5-quart Crock Pot for this meal, but it should fit in a 5-quart just fine.

Provided by Matt and Mollee

Categories     Curries

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 17

3 lbs boneless skinless chicken thighs, trimmed & cubed
2 large potatoes, peeled & cubed
1 large onion, thinly sliced
4 garlic cloves, minced
1 tablespoon gingerroot, grated
3 tablespoons curry powder
3 tablespoons smooth peanut butter
1 cinnamon stick
1/2 tablespoon red pepper flakes (optional)
1/2 teaspoon cayenne pepper (optional)
1 beef bouillon cube
salt and pepper
1 cup white wine
12 ounces coconut milk
1 cup water
1/4 cup cilantro, chopped
3 tablespoons cornstarch

Steps:

  • Place the wet ingredients into the crock (wine, coconut milk, water).
  • Add spices (garlic, ginger, curry powder, cinnamon stick), peanut butter and bouillon cube, stir well.
  • Salt and pepper chicken pieces as desired, then add to crock along with potatoes and onion, stir well to coat.
  • Cook on low for 8 to 10 hours, or on high for 4 to 5 hours, stirring once or twice.
  • If a thicker consistency is desired once cooked, combine cornstarch with 1/4 cup cold water and mix well. Stir slowly into crock and cook an additional 15 to 20 minutes on high.
  • Serve over noodles or rice of choice, garnished with cilantro.

Nutrition Facts : Calories 450.1, Fat 18.1, SaturatedFat 9.4, Cholesterol 141.7, Sodium 283.2, Carbohydrate 28.5, Fiber 4.5, Sugar 5.3, Protein 38.8

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

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

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.

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

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 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

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From kitchenmason.com


EASIEST EVER SLOW COOKER CHICKEN CURRY - SUPERGOLDEN BAKES
2020-01-27 Instructions. Make the curry paste. Put the fresh ginger, onions, garlic, spices, salt, sugar or sweetener, tomato paste and chicken stock in a mini food chopper and process until you have a smooth paste. Put the chicken into your slow cooker, add the paste and mix well. Cook on HIGH for 3 hours or low for 5 without opening the lid.
From supergoldenbakes.com


CHICKEN CURRY IN SLOW COOKER WITH JAR SAUCE - KORMA/TIKKA MASALA
2017-10-08 Put the diced chicken thigh, sweet potatoes and spring onions into the slow cooker pot. Pour the jar of curry sauce into a small saucepan. Use the ½ cup of water to rinse out the remaining sauce in the jar, and add to the pan too. (Or you can also heat this up in a microwave). Heat the curry sauce just to the boil.
From slowcookblog.com


SLOW COOKER CHICKEN CURRY RECIPES - SLOW COOKING PERFECTED
Here are some of the tastiest homemade chicken curry recipes that you can make in the slow cooker or crock-pot. Our video will take you through all the steps on how to make each delicious curry. Such as the chicken korma, peanut chicken curry, butter chicken, and the chicken masala. These curries all go amazing with some freshly cooked rice and ...
From slowcookingperfected.com


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