Slow Cooker Yellow Chicken Curry Recipes

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.

Steps:

• PASTE.
• Soak red chillies in boiling water for 15 minutes. Drain and chop. Heat a frying pan, add the peppercorns, coriander, cumin and turmeric and dry fry over medium heat for 3 minutes. Transfer to mortar and pestle or food processor and grind to fine powder. Place ground spices, chilli, ginger, garlic, shallots, lemon grass and shrimp paste in mortar and pestle or processor and grind until smooth. Stir in the lime rind.
• RECIPE.
• Add 3 tblspn curry paste to milk and vegetable stock. Add all ingredients except fish sauce and palm sugar to slow cooker. Cook on high for 2 hours and low for 1 hour. Stir in fish sauce and palm sugar. Serve over rice noodles or rice.

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.

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.

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.