CURRIED CHICKEN WITH GINGER & YOGURT (SLOW COOKER)
Provided by Kristin
Time 7h10m
Number Of Ingredients 11
Steps:
- Place chicken in the slow cooker. Sprinkle with salt & pepper. Top with onions and garlic.
- Stir together ginger, curry powder, tomato paste and water until combined. Pour over chicken.
- Cook on low for 7-8 hours.
- Just before serving, stir yogurt into chicken and stir until well combined. Garnish with green onions.
- Serve with rice and/or nan bread.
CROCKPOT CURRIED CHICKEN WITH GINGER AND YOGURT
This can be made mild or spicy, depending on the type of curry powder you use. Serve on steamed rice or your favorite cooked pasta.
Provided by Outta Here
Categories Curries
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and water.
- Add the onion and stir to combine. Place the chicken on top and season with 1 teaspoon salt and the pepper.
- Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours.
- Just before serving, add the yogurt and ½ teaspoon salt to the chicken and stir to combine.
- Serve with rice or pasta and sprinkle with the scallions.
Nutrition Facts : Calories 213.5, Fat 6.4, SaturatedFat 1.6, Cholesterol 125.9, Sodium 831.3, Carbohydrate 7.1, Fiber 1.9, Sugar 2.8, Protein 31.2
SLOW COOKER CHICKEN CURRY
A homemade sauce with vinegar, tomato paste, garam masala and curry powder is the flavor base for our fragrant curry inspired by murgir jhol, a Bengali chicken curry. Red wine vinegar stands in for the white vinegar or lemon juice typically used and adds sharp, tangy notes. Make sure you get every last bite by serving it over hot rice, letting the sauce soak in.
Provided by Food Network Kitchen
Categories main-dish
Time 6h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine the vinegar, flour, tomato paste, 1 teaspoon each garam masala and curry powder, garlic, tomatoes with their juices, ginger, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender or food processor. Puree until well blended and only slightly chunky.
- Spread the potatoes in the bottom of a 5 1/2- to 6-quart slow cooker. Sprinkle the chicken with the remaining 1 teaspoon each garam masala and curry powder and a generous amount of salt and pepper. Lay the chicken over the potatoes in a single layer. Pour the sauce over the chicken. Cook on high for 4 hours or 6 hours on low.
- Uncover the slow cooker and stir in the baby spinach until wilted. Add the cilantro and season with salt and pepper.
- Serve over rice with an additional sprinkle of garam masala and cilantro for garnish, with bread on the side for scooping up the sauce, some chutney and Greek yogurt.
Nutrition Facts : Calories 403 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 188 milligrams, Sodium 677 milligrams, Carbohydrate 30 grams, Fiber 5 grams, Protein 49 grams, Sugar 5 grams
SLOW COOKED CURRIED CHICKEN WITH CAULIFLOWER
Provided by Food Network Kitchen
Categories main-dish
Time 6h20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium-high heat. Heat the oil; add the garlic and ginger and cook, stirring, until fragrant. Add the curry paste and continue to cook until fragrant, about 2 minutes more. Whisk the broth with all the aromatics in the pan; then pour the liquid into a slow cooker. Whisk the yogurt into the liquid.
- Season the chicken all over with salt and pepper. Add the chicken, lentils and remaining salt to the slow cooker. Cover and cook on HIGH for 6 hours, adding cauliflower and chickpeas about half way through cooking.
- Divide curry evenly into bowls and scatter freshly torn mint or cilantro on top. Serve with a wedge of lemon.
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
SLOW COOKER SHREDDED CHICKEN IN YOGURT SAUCE
A super simple slow cooker recipe for shredded chicken in a tomato-yogurt-curry sauce.
Provided by Jeannine Cauthen
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 18m
Yield 3
Number Of Ingredients 9
Steps:
- Combine yogurt, tomato paste, onion, garlic, curry powder, ginger, salt, and pepper in the slow cooker. Add chicken breasts and mix with yogurt sauce.
- Cook on Low until chicken is tender and cooked through, about 8 hours. Shred with 2 forks.
Nutrition Facts : Calories 376.5 calories, Carbohydrate 19.6 g, Cholesterol 136.7 mg, Fat 9.7 g, Fiber 4.5 g, Protein 52.8 g, SaturatedFat 3.4 g, Sodium 679.1 mg, Sugar 10 g
CROCK POT GINGER CHICKEN
This is a really great recipe, simple and delicious! It can make more than 4 servings depending on how many pieces you can put in.
Provided by lisar
Categories Chicken Thigh & Leg
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix soy sauce, water, brown sugar and ginger and pour into a crock pot.
- Put in as many chicken thighs as can be covered with sauce.
- Cook 4 to 6 hours on low.
- I like to quickly crisp up the chicken under the broiler before serving.
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- In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and ¾ cup water. Add the onion and stir to combine. Place the chicken on top and season with 1 teaspoon salt and ¼ teaspoon pepper.
- Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total cooking time).
- Just before serving, add the yogurt and ½ teaspoon salt to the chicken and stir to combine. Serve with the rice and sprinkle with the scallions.
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