SLOW COOKER CHICKEN CURRY
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
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
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
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
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
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
SLOW COOKER CHICKEN CURRY
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
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
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
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
KEON'S SLOW COOKER CURRY CHICKEN
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
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
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
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
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 Chicken Curry
Time 2h15m
Yield 12
Number Of Ingredients 14
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 CURRY CHICKEN
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
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 CHICKEN CURRY (LIZ DELLACROCE @ THELEMONBOWL.COM)
Number Of Ingredients 13
Steps:
- Whisk together first six ingredients in slow cooker.
- Add chicken, onions, garlic, chickpeas, and cauliflower.
- Using tongs, toss to coat.
- Cook on High for 4 hours, or Low for 8 hours.
- Add peas 5 minutes before serving.
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