EASY SLOW COOKER CHICKEN CURRY WITH POTATOES AND COCONUT MILK
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
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-COOKED VEGETABLE CURRY
I love the fuss-free nature of the slow cooker, but I don't want to sacrifice flavor for convenience. This cozy, spiced-up dish has both. -Susan Smith, Mead, Washington
Provided by Taste of Home
Categories Dinner
Time 5h35m
Yield 6 servings
Number Of Ingredients 22
Steps:
- In a large skillet, heat oil over medium heat; saute onion until soft and lightly browned, 5-7 minutes. Add garlic and spices; cook and stir 1 minute. Stir in tomato paste; cook 1 minute. Transfer to a 5- or 6-qt. slow cooker., Mash 1 can of beans until smooth; add to slow cooker. Stir in remaining beans, vegetables, broth, coconut milk, pepper and salt., Cook, covered, on low until vegetables are tender, 5-6 hours. Sprinkle with cilantro. Serve with rice, lime wedges and, if desired, yogurt.
Nutrition Facts : Calories 304 calories, Fat 8g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 696mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 12g fiber), Protein 9g protein.
CROCK POT NEW POTATO CURRY
This is an excellent way to cook new potatoes, as they cook slowly, almost in their own juices, in a curry-flavored sauce. This dish goes well with grilled meat, poultry or fish. If you're cooking for vegetarians, serve it as a main course along with a bowl of dal and green vegetable. It also makes a delicious summer meal, accompanied by a garden salad.
Provided by Olha7397
Categories Potato
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet, heat butter or oil over medium-high heat.
- Add potatoes and cook just until they begin to brown.
- Transfer to slow cooker stoneware.
- Reduce heat to medium.
- Add onions and cook, stirring, until softened.
- Add garlic, curry powder, salt and pepper.
- Stir and cook for 1 minute.
- Add water or stock, bring to a boil and pour over potatoes.
- Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until potatoes are tender.
- Stir in lemon juice and garnish with cilantro.
- TIP: Leave the skins on potatoes, scrub thoroughly and dry on paper towels.
- Cut in half any that are larger than 1 inch in diameter.
- The 150 Best Slow Cooker recipes.
CROCK POT CHICKEN AND POTATO CURRY
Make and share this Crock Pot Chicken and Potato Curry recipe from Food.com.
Provided by Carianne
Categories Curries
Time 5h30m
Yield 5 serving(s)
Number Of Ingredients 16
Steps:
- Put the potatoes, red bell pepper, and onion in the bottom of a 6 quart crock pot and place chicken on top.
- In a medium bowl mix the tomatoes, all spices, and the chicken broth.
- Pour over chicken.
- Cover and cook on High 4- 5 hours (or Low for 8- 10).
- If using low, switch to high.
- Combine cornstarch and water and add to crock pot.
- Cover and cook for an additional 20 minutes.
Nutrition Facts : Calories 316.4, Fat 3.4, SaturatedFat 0.7, Cholesterol 58.1, Sodium 622.4, Carbohydrate 46.3, Fiber 7.1, Sugar 5.3, Protein 25.8
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- Heat the oil in a saute pan if you are making the slow cooker version or a large soup pot if you will making the whole dish on the stove.
- Once hot add the onions and saute until translucent, about 10 minutes. Stir in the cumin seeds and saute for about 3 minutes. Then add the garlic, ginger, turmeric, coriander and cardamom and saute another 3 minutes, or until the spices become fragrant.
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- Set a skillet over medium heat. Add the oil and sauté the onions, garlic and ginger for 4-6 minutes, until soft. Remove from heat, and stir in spices and liquids.
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- Place the onion and tomatoes in the base of a food processor and pulse 4 to 5 times until very finely chopped. Heat the oil in the base of a slow cooker and add the curry powder and garam masala and cook until fragrant, about 10 seconds. Add the onion mixture and cook until onions are browned, about five minutes. Alternatively, heat the oil in a saucepan over medium heat and add the seasonings and onion.
- Add the salt, garlic, potatoes and chili. Cook until potatoes are golden brown, about five minutes. If using a separate saucepan, transfer the contents to the base of a food processor.
- Add in the cauliflower, ginger, tomato paste, vegetable broth and chickpeas and cook on low heat for 4 to 5 hours.
- Before serving, stir in the coconut milk and frozen peas. Season to taste, adding more salt/freshly ground pepper as desired. Add in the fresh lime juice and stir together.
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