Chicken Curry Crock Pot Food

CROCK POT CHICKEN CURRY RECIPE

Steps:

• Place all your spices, plus coconut milk, chicken stock, and fresh garlic in your crock pot. Stir until combined.
• Place your chicken in the crock pot as well as sweet potatoes and onions. Stir to coat with sauce. Now, add the butter.
• Cover your slow cooker and set on low for 6-8 hours or high for 4-6 hours.
• During the last 30 minutes of cooking, remove the chicken from the crock pot and shred it with two forks. Place chicken back into the crock pot for remaining cooking time.
• Turn off your crock pot, mix ingredients, and let rest for about 20 minutes before serving. This will help thicken the sauce.
• Serve over rice and a side of naan.

SLOW-COOKER CHICKEN CURRY

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

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.

COCONUT CHICKEN CURRY - CROCK POT

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.

CROCK POT CHICKEN CURRY

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-COOKED CURRY CHICKEN

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.

CROCK POT CHICKEN CURRY

Steps:

• Place chicken, onion and potatoes in crock pot.
• Mix orange juice, garlic, chicken bouillon, curry powder, salt and pepper and pour into crock pot.
• Cover and cook on low 5-6 hours.
• Remove chicken and vegetables and keep warm.
• Dissolve cornstarch in water and stir into sauce in crock pot.
• Cover and cook 20 min or until thickened.
• Spoon chicken and vegetables over rice and top with sauce.

SIMPLE CROCK POT CHICKEN CURRY

Steps:

• Put the chicken pieces into the crock pot.
• Mix together the remaining ingredients and then toss with the chicken pieces in the crock pot.
• Cover and cook on high 4-5 hours or 6-7 hrs on low.
• Serve over rice.

SLOW COOKER CHICKEN CURRY

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.

CHICKEN CURRY (CROCK POT)

Steps:

• Cut chicken into small piece and place in crock pot.
• Add all remaining ingredients except rice.
• Cover, cook high 2 1/2 to 4 hours.
• Serve over hot rice.

CROCK POT GOLDEN CHICKEN CURRY

Steps:

• Place potatoes, carrot, chicken, and bell pepper in bottom of crock pot.
• In a large saucepan on medium heat, sauté onion in olive oil and margarine until translucent.
• Then stir in garlic paste, curry powder, turmeric, white pepper, ginger, cinnamon, and salt.
• Next, gradually add flour mixing thoroughly into a pasty consistency.
• Finally, slowly pour in chicken broth, thoroughly diluting the flour mixture. Make sure there are no lumps.
• Last, pour broth mixture over the ingredients in the crockpot.
• Cover and cook on high for 6 - 8 hours, stirring occasionally.
• Serve over hot rice accompanied by sour and/or sweet pickled condiments.

TENDER CROCK POT CHICKEN CURRY

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.