CROCK POT CHICKEN CURRY
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
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-COOKER CHICKEN CURRY
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
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-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
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
CHICKEN CURRY
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
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
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
TENDER CROCK POT CHICKEN CURRY
Posted in response to a request for chicken-thigh crock pot recipes; found in "Company's Coming Slow Cooker Recipes".
Provided by Lennie
Categories Curries
Time 10h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put onion in crock pot, followed by tomato and green pepper.
- In a bowl, whisk together the hot water, curry powder, bouillon powder, ketchup and salt; pour mixture over vegetables.
- Arrange chicken pieces over top.
- Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
- Transfer chicken to platter; remove vegetables with slotted spoon and place beside chicken.
- Pour broth into a separate gravy boat and serve.
SLOW COOKER CHICKEN CURRY
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
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-COOKED CURRY CHICKEN
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
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
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
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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