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-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
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
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-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
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 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
LIZ'S SLOW COOKER CHICKEN CURRY
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
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 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
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- 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.
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