Slow Cooker Coconut Chicken Curry Recipes

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SLOW-COOKER COCONUT CURRY CHICKEN



Slow-Cooker Coconut Curry Chicken image

My husband and I love this slow-cooker coconut curry chicken! It's a breeze to prepare and it tastes just like a meal you'd have at your favorite Indian or Thai restaurant. —Andi Kauffman, Beavercreek, Oregon

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 2 servings.

Number Of Ingredients 12

1 medium potato, peeled and cubed
1/4 cup chopped onion
2 boneless skinless chicken breast halves (4 ounces each)
1/2 cup light coconut milk
2 teaspoons curry powder
1 garlic clove, minced
1/2 teaspoon reduced-sodium chicken bouillon granules
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup hot cooked rice
1 green onion, thinly sliced
Optional: Raisins, shredded coconut and chopped unsalted peanuts

Steps:

  • Place potatoes and onion in a 1-1/2- or 2-qt. slow cooker. In a large skillet coated with cooking spray, brown chicken on both sides. Transfer to slow cooker. , In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low 4-5 hours, until meat is tender., Serve chicken and sauce with rice; sprinkle with green onions. If desired, garnish with raisins, coconut and peanuts.

Nutrition Facts : Calories 353 calories, Fat 7g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 266mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein.

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

SLOW COOKER COCONUT CURRY CHICKEN



Slow Cooker Coconut Curry Chicken image

Meals that include your protein, carbs and veggies all in one by tossing everything into a pot? Count me in! This Slow Cooker Coconut Chicken Curry is packed with flavor but mild enough for the whole family to enjoy.

Provided by Jennifer Draper

Categories     Main Course

Time 3h15m

Number Of Ingredients 11

1 pound boneless skinless chicken (cut into bite sized pieces)
6 oz baby potatoes (halved or quartered)
1/2 cup diced yellow onion
2 teaspoons jarred minced garlic
2 teaspoons curry powder
1 teaspoon dried ginger
1 teaspoon salt
2 tablespoons red curry paste
2 tablespoons tomato paste
15 oz can coconut milk
2 oz baby spinach

Steps:

  • Add all ingredients to the slow cooker and stir to combine
  • Cover and cook on high for 3-4 hours or low for 6-8

Nutrition Facts : Calories 440 kcal, Carbohydrate 19 g, Protein 29 g, Fat 29 g, SaturatedFat 23 g, Cholesterol 73 mg, Sodium 808 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

SLOW COOKER COCONUT CHICKEN CURRY



Slow Cooker Coconut Chicken Curry image

This coconut chicken curry has the bold, creamy flavours we love in restaurant versions, but is a cinch to make at home, and far healthier. The method is as simple as adding ingredients to your slow cooker and setting the timer - you come home to a beautifully cooked meal that's especially satisfying to eat as the weather gets chilly.

Provided by Food Network Canada

Categories     chicken,dinner,rice and grain,slow cook,vegetables

Yield 4 servings

Number Of Ingredients 12

2 lbs skinless, boneless chicken thighs, cut into cubes
1 yellow onion, diced
4 cloves garlic, minced
1" piece fresh ginger, peeled and grated
1 (15 oz) can diced tomatoes
1 cup full-fat canned coconut milk
2 Tbsp mild curry powder
1 tsp ground turmeric
½ tsp sea salt
1 heaping cup of baby spinach
Warm cooked quinoa, for serving
¼ cup fresh cilantro, roughly chopped

Steps:

  • Place all ingredients except baby spinach, quinoa and cilantro in a 6-quart slow cooker. Mix well to combine, cover and set on high for 4 hours or on low for 8 hours.
  • When ready to serve, open the lid and stir in baby spinach to wilt. Ladle curry over cooked quinoa or rice with a sprinkle of fresh cilantro. Serve.

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.

COCONUT CURRY CHICKEN IN THE SLOW COOKER



Coconut Curry Chicken in the Slow Cooker image

This is how we clean out the vegetable bin! You can add pretty much any veggies that you like to this red coconut curry. We've made this with shrimp instead of chicken, added apples, used spinach and zucchini... Have fun! Also, the seasoning quantities are on the "light" side. If you like your seasonings as we do, double them! It's the seasonings and coconut milk that make it. This can be served as a soup/stew, or with brown rice (our fave!), or quinoa.

Provided by Selayma

Categories     Coconut Curry

Time 4h35m

Yield 6

Number Of Ingredients 17

1 tablespoon coconut oil, or as needed
1 pound skinless, boneless chicken breasts, cubed
½ medium onion, sliced
1 tablespoon minced garlic
2 (14 ounce) cans coconut milk
3 tablespoons red curry paste
1 cup water
1 head broccoli, cut into florets
1 large yellow squash, diced
2 stalks celery, diced
½ cup shredded carrot
2 peppers green chile peppers, diced
2 tablespoons ground cardamom
1 tablespoon garam masala
1 tablespoon ground cumin
2 teaspoons ground cinnamon
salt and ground black pepper to taste

Steps:

  • Heat oil in a skillet over medium-high heat. Add chicken, onions, and garlic and brown chicken on all sides, 5 to 7 minutes.
  • While browning the cubed chicken, mix red curry paste in some of the coconut milk, just to blend it well. Add to a slow cooker, along with remaining coconut milk and water. Add broccoli, squash, celery, carrot, chile peppers, cardamom, garam masala, cumin, cinnamon, salt, and pepper. Add chicken mixture.
  • Cover and cook until vegetables are tender and chicken is no longer pink in the centers, on Low for 6 hours, or High for 4 hours.

Nutrition Facts : Calories 414.9 calories, Carbohydrate 16.5 g, Cholesterol 39 mg, Fat 32.6 g, Fiber 5.8 g, Protein 20.2 g, SaturatedFat 27.3 g, Sodium 235.9 mg, Sugar 3.3 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

COCONUT CHICKEN CURRY - CROCK POT



Coconut Chicken Curry - Crock Pot image

Make and share this Coconut Chicken Curry - Crock Pot recipe from Food.com.

Provided by Derf2440

Categories     Curries

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
4 boneless skinless chicken breast halves
3 medium potatoes, peeled and chopped
1 medium onion, sliced
1 (14 ounce) can coconut milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons curry powder (or to taste)
1 teaspoon hot sauce (optional, more if desired)
1 cup chicken broth
1 (10 ounce) package frozen peas, thawed
2 -3 tablespoons toasted flaked coconut (optional)

Steps:

  • Heat oil in a medium fry pan.
  • Add chicken breasts and brown on both sides.
  • Place potatoes and onion in crock pot.
  • Place chicken breasts on top.
  • Combine coconut milk, salt, pepper, curry powder, hot sauce and chicken broth in a bowl and stir thoroughly.
  • Add to crock pot.
  • Cover and cook on low 6 to 8 hours.
  • One half hour before serving, add peas on top of chicken mixture.
  • Just before serving, stir mixture thoroughly and sprinkle with toasted coconut if using.
  • Serve over rice or Asian noodles, if desired.

SLOW-COOKER COCONUT CURRY CHICKEN



Slow-Cooker Coconut Curry Chicken image

Serve slow cooked chicken and vegetable mixture with rice for a hearty Asian dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h35m

Yield 6

Number Of Ingredients 17

12 chicken thighs (about 3 lb), skinned
2 teaspoons garlic salt
3 teaspoons canola oil
1 large onion, cut into 1-inch pieces
6 carrots, cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
5 cloves garlic, finely chopped
2 tablespoons finely chopped gingerroot
2 teaspoons grated lime peel
2 tablespoons curry powder
1 teaspoon salt
1 tablespoon Sriracha sauce
1 can (13.66 oz) coconut milk (not cream of coconut)
1/4 cup whipping cream
1 1/2 cups uncooked long grain rice
1 tablespoon lime juice
1/2 cup chopped fresh cilantro

Steps:

  • Spray 6-quart slow cooker with cooking spray. Sprinkle chicken with garlic salt. In 12-inch skillet, heat 1 1/2 teaspoons of the oil over medium-high heat. Add 6 of the chicken thighs; cook 6 to 8 minutes, turning once, until browned. Place chicken in slow cooker. Repeat with remaining 1 1/2 teaspoons oil and chicken.
  • Add onion, carrots, celery, garlic, gingerroot, lime peel, curry powder and salt to skillet. Cook 5 minutes, stirring frequently. Add mixture to slow cooker. Stir in Sriracha sauce, coconut milk and whipping cream.
  • Cover; cook on High heat setting 4 hours.
  • About 15 minutes before serving, cook rice as directed on package. Stir lime juice and cilantro into slow cooker. Serve chicken and vegetable mixture with rice.

Nutrition Facts : Calories 470, Carbohydrate 53 g, Fat 1 1/2, Fiber 4 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1010 mg

COCONUT CURRY CHICKEN AND VEGETABLES IN THE SLOW COOKER



Coconut Curry Chicken and Vegetables in the Slow Cooker image

Try this easy coconut curry in your slow cooker with sweet potato, green beans, bell pepper, and onion. Serve over either riced cauliflower or jasmine rice, as you prefer.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 7h20m

Yield 6

Number Of Ingredients 17

1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 cups fresh green beans, trimmed
1 sweet potato, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch cubes
½ medium onion, cut into 1-inch cubes
3 cloves garlic, minced
1 tablespoon minced fresh ginger
¾ cup chicken broth
2 tablespoons curry powder
2 teaspoons kosher salt
1 teaspoon cumin
1 teaspoon ground turmeric
½ teaspoon cayenne pepper
1 (15 ounce) can full-fat coconut milk
¼ cup cashew butter
½ cup chopped raw cashews
¼ cup chopped fresh cilantro

Steps:

  • Combine chicken, green beans, sweet potato, bell pepper, onion, garlic, and ginger in a slow cooker.
  • Stir together chicken broth, curry powder, kosher salt, cumin, turmeric, and cayenne pepper in a small bowl. Pour into slow cooker and stir into chicken and vegetables. Cover slow cooker.
  • Cook on Low until chicken is cooked through and vegetables are fork tender, about 6 hours.
  • Whisk together coconut milk and cashew butter in a bowl until all the lumps are gone. Add to slow cooker and continue cooking for 1 more hour. Garnish with chopped cashews and cilantro.

Nutrition Facts : Calories 470.1 calories, Carbohydrate 25.4 g, Cholesterol 65.4 mg, Fat 29 g, Fiber 5.5 g, Protein 31 g, SaturatedFat 16.3 g, Sodium 1021.4 mg, Sugar 5.1 g

COCONUT CHICKEN CURRY RECIPE BY TASTY



Coconut Chicken Curry Recipe by Tasty image

Here's what you need: chicken, medium white onion, fresh scallion, garlic, fresh cilantro, curry powder, fresh thyme, fresh parsley, salt, pepper, oil, medium white onion, garlic, curry powder, fresh scallion, coconut milk, pepper, chicken broth, fresh cilantro

Provided by Pierce Abernathy

Categories     Dinner

Yield 6 servings

Number Of Ingredients 19

3 lb chicken, cubed
¼ medium white onion, diced
¼ cup fresh scallion, chopped
2 cloves garlic, minced
1 tablespoon fresh cilantro, chopped
3 tablespoons curry powder
4 sprigs fresh thyme
2 tablespoons fresh parsley, chopped
2 teaspoons salt
½ teaspoon pepper
2 tablespoons oil
½ medium white onion, diced
2 cloves garlic, minced
2 tablespoons curry powder
¼ cup fresh scallion, chopped
13.5 oz coconut milk, 1 can
pepper, to taste
1 ½ cups chicken broth
fresh cilantro, for garnish

Steps:

  • In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Mix and let marinate for at least 1 hour in the refrigerator.
  • Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.
  • Add the curry powder and stir well, cooking for 3-4 minutes more.
  • Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.
  • Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.
  • Add the chicken broth to the pot and stir.
  • Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.
  • Garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 700 calories, Carbohydrate 19 grams, Fat 36 grams, Fiber 4 grams, Protein 72 grams, Sugar 3 grams

SLOW-COOKED COCONUT CHICKEN



Slow-Cooked Coconut Chicken image

One of my favorite things about this recipe is how incredible it makes my home smell. Everyone who comes by asks, "What are you cooking?" And anyone who tastes it goes home with the recipe. -Ann Smart, North Logan, Utah

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 6 servings.

Number Of Ingredients 8

1/2 cup light coconut milk
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
2 garlic cloves, minced
1/8 teaspoon ground cloves
6 boneless skinless chicken thighs (about 1-1/2 pounds)
6 tablespoons sweetened shredded coconut, toasted
Minced fresh cilantro

Steps:

  • In a large bowl, combine the first 5 ingredients. Place chicken in a 3-qt. slow cooker. Pour coconut milk mixture over top. Cook, covered, on low until chicken is tender, 4-5 hours. Serve with coconut and cilantro.

Nutrition Facts : Calories 201 calories, Fat 10g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 267mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

SLOW COOKER COCONUT CURRY RECIPE BY TASTY



Slow Cooker Coconut Curry Recipe by Tasty image

Here's what you need: water, broccoli, organic chickpeas, medium sweet potato, medium white onion, quinoa, garlic, fresh ginger, red pepper flakes, ground turmeric, tamari, salt, canned diced tomatoes, coconut milk, cooked rice, fresh parsley

Provided by Merle O'Neal

Categories     Dinner

Yield 10 servings

Number Of Ingredients 16

1 cup water
1 large head broccoli, cut into florets
15 oz organic chickpeas, drained and rinsed
1 medium sweet potato, or large, peeled and cubed
1 medium white onion, diced
¼ cup quinoa, uncooked
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 teaspoon red pepper flakes
1 tablespoon ground turmeric
2 teaspoons tamari
2 teaspoons salt
28 oz canned diced tomatoes
30 oz coconut milk
cooked rice, for serving
fresh parsley, chopped, for serving, optional

Steps:

  • Add the water, broccoli, chickpeas, sweet potato, onion, quinoa, garlic, ginger, red pepper flakes, turmeric, tamari, salt, tomatoes, and coconut milk to a slow cooker. Stir to combine.
  • Cover and cook for 4 hours on high or 8 hours on low, until the sweet potatoes are tender and the curry has thickened.
  • Serve the curry warm over rice. Garnish with parsley, if desired.
  • Enjoy!

Nutrition Facts : Calories 319 calories, Carbohydrate 32 grams, Fat 19 grams, Fiber 7 grams, Protein 8 grams, Sugar 9 grams

COCONUT CURRY CHICKEN



Coconut Curry Chicken image

My husband and I love this yummy dish! It's a breeze to prepare in the slow cooker, and it tastes just like a meal you'd have at your favorite Indian or Thai restaurant. -Andi Kauffman, Beavercreek, Oregon

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 4 servings.

Number Of Ingredients 12

2 medium potatoes, peeled and cubed
1 small onion, chopped
4 boneless skinless chicken breast halves (4 ounces each)
1 cup light coconut milk
4 teaspoons curry powder
1 garlic clove, minced
1 teaspoon reduced-sodium chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked rice
1/4 cup thinly sliced green onions
Raisins, shredded coconut and chopped unsalted peanuts, optional

Steps:

  • Place potatoes and onion in a 3- or 4-qt. slow cooker. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. , Transfer to slow cooker. In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low until meat is tender, 5-6 hours., Serve chicken and sauce with rice; sprinkle with green onions. Garnish with raisins, coconut and peanuts if desired.

Nutrition Facts : Calories 350 calories, Fat 7g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 265mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

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

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Slow Cooker Curry Chicken Recipe - Food.com tip www.food.com. 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 ...
From therecipes.info


SLOW COOKER COCONUT CURRY CASHEW CHICKEN - CREME DE LA CRUMB
2015-04-03 Add chicken pieces, red peppers, potatoes, and onions to the slow cooker. In a medium bowl whisk together chicken broth, curry powder, cumin, salt, and cayenne pepper. Pour mixture into slow cooker and stir to coat chicken and veggies. Cover and cook on high for 2-3 hours or on low 4-5 hours. About 10-15 minutes before serving, stir in coconut ...
From lecremedelacrumb.com


SLOW COOKER CHICKEN CURRY WITH COCONUT MILK - THE LEMON BOWL®
In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato sauce, curry powder, salt and cayenne. Add chicken breasts, onion, chickpeas and sweet potatoes. Using tongs, gently toss ingredients together to ensure evenly coated. Cook on Low for 8 hours or High for 4 hours. Shred the chicken.
From thelemonbowl.com


{SLOW COOKER} COCONUT CURRY CHICKEN THIGHS - SHARED APPETITE
2014-01-08 Spray the inside of your slow cooker with nonstick cooking spray. Add chicken, carrots, and bell peppers. Combine onion, garlic, ginger, jalapeno, tomato paste, coconut milk, salt, curry powder, garam masala, and turmeric in a food processor until mostly smooth.
From sharedappetite.com


SLOW COOKER COCONUT CURRY CHICKEN - KRISTY DENNEY
2017-08-15 Place the tomato paste, coconut milk, garam marsala, curry powder, salt, and garlic cloves in a large food processor (or blendtec blender) and process together until mixture is smooth. Pour the sauce over the chicken and carrots, mix well, then cover and cook on low for about 6-8 hours (may vary depending on your slow cooker).
From boysahoy.com


SLOW COOKER CHICKEN CURRY WITH COCONUT MILK - EVOLVING TABLE
2020-03-30 Pour all but 1 cup of coconut milk into the bottom of a 6-quart Crock-Pot. Add butter, garlic, and seasoning ingredients. Stir to combine. Place chicken into the slow cooker. Add sweet potatoes and onions. Stir to combine. Cover Crock-Pot with the lid and cook on High for 4-5 hours, or Low for 5-6 hours.
From evolvingtable.com


SLOW COOKER COCONUT CURRY CHICKEN | PALEO, KETO, LOW CARB
Pat chicken dry and season all over with salt and pepper, to taste. Place chicken in a single layer in the slow cooker. Pour curry mixture over the top of the chicken and sprinkle with chopped green onions. Cover and cook on high for 5 hours, until chicken is fork-tender. Carefully remove chicken and shred. Return chicken to sauce and toss to coat.
From blog.paleohacks.com


COCONUT CHICKEN CURRY: A SLOW COOKER RECIPE YOU’LL LOVE
2022-06-01 Begin by dicing the produce, and grating the garlic. Next, melt the butter over medium high heat. Season the chicken with salt and pepper, then sear the chicken breasts for 4 minutes on each side, until caramelized. This will add so much flavor to your finished dish. Now, add the coconut milk with the herbs, spices and flour to the slow cooker.
From sequinsstonesandscones.com


10 BEST SLOW COOKED CHICKEN CURRY COCONUT MILK RECIPES | YUMMLY
2022-05-06 water, peanut, chicken legs, curry paste, tamarind pulp, coconut milk and 6 more Grilled Chicken and Brie Calzone KitchenAid refrigerated pizza crust, brie cheese, cooked chicken, sliced bacon and 3 more
From yummly.com


SLOW COOKER COCONUT CURRY CHICKEN - SLENDER KITCHEN
Start by mixing together the curry paste, coconut milk, and brown sugar. Add it to a storage bag with the chicken breasts. If you want to add the veggies as well, reach for sturdy veggies like cabbage, cauliflower, butternut squash, kale, red onions, or sweet potatoes. Then place it in the freezer for up to 3 months.
From slenderkitchen.com


COCONUT CURRY CHICKEN - SLOW COOKER CENTRAL
2018-05-28 Directions. 1 Place diced breast, broccoli, cauliflower, peas, corn and potato into the cooker . 2 Mix together coconut milk/coconut cream and curry powder in a bowl. Use as much curry powder as desired. I use approx 1/4 cup of curry powder 3 Place the liquid gold into the slow cooker with the other ingredients and place on low for 6-7 hours.. 4 Pour thickened …
From slowcookercentral.com


SLOW COOKER COCONUT CHICKEN CURRY - 365 DAYS OF SLOW COOKING …
2015-05-18 Sprinkle with salt. In a separate bowl, stir together the coconut milk, soy sauce, tapioca and curry paste. Pour the mixture evenly over the contents in the slow cooker. Cover and cook on low for about 6 hours. Remove the lid and place the chicken onto a cutting board. Slice or shred the chicken.
From 365daysofcrockpot.com


SLOW COOKER COCONUT CHICKEN CURRY
2022-03-02 Pat the chicken thighs dry. Season with salt and pepper. Heat the oil in slow cooker or heavy pan. Add onions and sauté, stirring often, for about 5 minutes. Add garlic, ginger, and lime zest. Sauté until fragrant, about 1 minute. Add lime juice — reserving 1/2 lime for later — and curry paste, cook for 1 minute.
From smartslowcooker.com


SLOW COOKER COCONUT CHICKEN CURRY - MOUNTAIN MAMA COOKS
2018-10-22 Sear chicken thighs 2-3 minutes each side just until they’re golden brown. Remove from heat and transfer to the base of a slow cooker. In a large glass measuring cup or bowl, combine coconut milk, dried basil, curry powder, minced garlic and ginger; whisk to combine. Pour coconut milk mixture into slow cooker over the chicken.
From mountainmamacooks.com


COCONUT CHICKEN CURRY - SLOW COOKER CENTRAL
2021-12-14 1 Use the coconut oil to fry onions till soft. 2 Add garlic, ginger, curry leaves, curry powder, tomato paste and brown sugar and cook for about 2 minutes. 3 Add vegeta stock to prevent mixture sticking. 4 Place chicken and veggies into slowcooker. 5 Pour cooked sauce into slow cooker 6 Add coconut cream and mix together.
From slowcookercentral.com


COCONUT CHICKEN CURRY - CROCKPOT AND INSTANT POT INSTRUCTIONS
2022-03-08 Make the sauce. In a medium bowl, whisk together tomato paste, coconut milk, salt, pepper, curry powder, and garam masala. Pour sauce over chicken and veggies, place lid on slow cooker. Cook. Cook on high for 3 -4 hours (or on low for 5-6 hours) until veggies are tender and chicken is no longer pink. About 1/2 hour before serving, cook rice ...
From superhealthykids.com


SLOW COOKER COCONUT CURRY CHICKEN - TOGETHER AS FAMILY
2019-02-25 Prepare the simple coconut curry sauce. Mix together coconut milk, chicken broth, curry powder, cumin, and salt. Pour that over the chopped meat and veggies, and stir to combine everything together. Cover with the lid and cook on LOW heat for 6-8 hours. Combine cornstarch + cold water and mix into the slow cooker to help thicken the curry.
From togetherasfamily.com


SLOW COOKER BASIL CHICKEN AND COCONUT CURRY | 12 TOMATOES
Combine coconut milk, dried basil, curry powder, chili powder, and salt and pepper to the slow cooker insert, and stir together until incorporated. Place seared chicken, red onions, jalapeños and garlic to the slow cooker, and stir everything together. Cover slow cooker and cook on high for 3-4 hours, or on low for 6-8, until chicken is cooked ...
From 12tomatoes.com


SLOW COOKER COCONUT CURRY CHICKEN – CBC RECIPES
2 lbs boneless skinless chicken breast, cut into cubes (or just cook and cut later if frozen) 5 large carrots, peeled and cubed; 1 medium onion, peeled and quartered
From cbcrecipes.com


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