Keons Slow Cooker Curry Chicken Food

SLOW COOKER CHICKEN CURRY - EASIEST EVER RECIPE

Steps:

• Put everything APART FROM the Garam Masala into the slow cooker (crock pot). Give it a good stir.
• Put the lid on and cook on HIGH for 4 hour or LOW for at least 6 hours.
• When the chicken is tender and falling apart, gently shred it with two forks and stir in the Garam Masala. Mix well until everything is coated and softened in the sauce.

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:

• 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.

SLOW COOKER CHICKEN CURRY

Steps:

• Heat the oil in a medium pan over medium heat and fry onions until soft, about 8-10min.
• Stir in the garlic, cumin, coriander, garam masala and 1tsp paprika and fry for 1min until aromatic. Add the tomato purée and cook for a further min. Stir in the ginger, tomatoes, coconut milk and sugar.
• Transfer onion mixture to the slow cooker and stir in the chicken and some seasoning. Cover with the lid and cook on Low for 6-8hr.
• When the chicken is cooked and you're ready to serve, check seasoning and add more paprika to taste, if it needs a touch more spice. Stir in half the coriander, divide between four bowls and sprinkle with remaining coriander. Serve with rice, naan breads and mango chutney, if you like.

KEON'S SLOW COOKER CURRY 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.

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.

SLOW-COOKER CHICKEN CURRY

Steps:

• Place chicken in Slow Cooker. Combine next 3 ingredients; pour over chicken. Cover with lid.
• Cook on LOW 8 to 10 hours (or on HIGH 5 hours).
• Transfer chicken to platter, reserving sauce in Slow Cooker. Add sour cream to sauce; mix well. Serve spooned over chicken.

SLOW COOKER BASIL CHICKEN IN COCONUT CURRY SAUCE

Steps:

• Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh.
• Heat a large skillet to medium-high heat. Add 1 teaspoon oil (or you can use nonstick spray).
• When the oil is hot, add 3 chicken thighs. Don't put them too close together, you want to avoid steaming.
• Cook for about 2 minutes, until nicely browned on the bottom. Then flip the chicken over to brown the other side for about 1-2 minutes.
• Remove the chicken to a plate.
• Repeat searing process with the other 3 chicken thighs. If there is still enough grease in the pan then you don't need to add more oil.
• Meanwhile, in a crock pot combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder (to taste). Stir to combine.
• Add the chopped red onions, garlic, and jalapenos.
• Add the browned chicken and stir to combine.
• Cook on high for 4-5 hours, or on low for 6-8 hours.
• Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes.
• Add the ginger to the slow cooker.
• In a small bowl, combine cornstarch and 1 tablespoon COLD water. Stir until it's not lumpy. Add this to the crock pot and stir.
• Shred the chicken, removing the bones and any tough bits. It should just be falling apart.
• Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes.
• Season with salt and pepper to taste. Stir in the cilantro.
• Serve with rice, cauliflower rice, or naan.

SLOW-COOKER BUTTER CHICKEN

Steps:

• In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.
• In a large, heavy saucepan, heat the butter, ghee or oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.
• Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Tip everything into the slow cooker, then cook for 6-7 hrs on Low until the chicken is tender.
• Sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.

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.

SLOW-COOKER SPICY CHICKEN CURRY

Steps:

• Preheat your slow cooker (crockpot) to high. Heat the oil in a large pan (or the Crock Pot if it has a sear function), add in the onion and cook on a medium heat for 5-6 minutes until softened.
• Add the chicken and cook for 3-4 minutes until just sealed.
• Add in the garlic, ginger, salt, pepper, chilli powder, ground coriander, cumin, curry powder, paprika and cinnamon.
• Stir to coat the chicken and cook for 1-2 minutes.
• Add in the stock, tinned tomatoes, tomato puree, sugar and coconut milk.
• Stir, bring to a gently bubble then pour into your slow cooker and cook for 3-4 hours on high or 5-6 hours on low.
• Take the lid off and give everything a stir (the oils will have risen to the top, so you can spoon most of it out, or just stir it back in).
• If you would like to thicken the curry, stir in the cornflour slurry. This is optional, you can leave it out if the curry thickness is to your liking.
• Sprinkle with coriander (cilantro) and serve with rice.

SLOW COOKER CHICKEN CURRY

Steps:

• Lightly flour chicken and brown; transfer to slow cooker.
• Sauté mushrooms and onion,garlic, curry powder, cayenne and spread over chicken. Add carrots, celery, raw potato, salt and pepper to taste;.
• add chickpeas if using.
• Add just enough broth mixture to cover ingredients.
• Cook 6 hours or more on Low.
• Add green peppers the last hour of cooking.
• If necessary, thicken broth before serving by removing potato from cooker, mashing with some broth and returning to pot.
• Serve over rice.

CROCK POT CHICKEN CURRY WITH RICE

Steps:

• Mix all ingredients, except rice, together in the slow cooker.
• Cover and cook on low from 6 to 8 hours or until chicken is tender.
• Taste and season with salt and pepper, as needed.
• Serve over rice or noodles

SLOW COOKED CHICKEN CURRY

Steps:

• In a large bowl or plastic bag combine flour, curry powder, cumin, and salt. Add chicken cubes in three parts and shake to coat.
• Combine potatoes, carrots, apple, onion, garlic, jalapeno peppers, ginger, and chicken bouillon. Top with chicken. Pour water over chicken mixture.
• Cover slow cooker and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
• To make faux coconut milk combine cornstarch and 3 tablespoon of evaporated milk in a small sauce pan over medium heat. Whisk to mix, removing all lumps. Add remaining milk and cook just until milk thickens slightly. Remove from heat and add extract.
• About 15 minutes before serving, turn slow-cooker to high setting if not already there. Stir faux coconut milk into chicken mixture. Recover cook for 15 minutes more.
• Serve over hot cooked rice. Sprinkle with nuts and raisins if desired.

KEON'S SLOW COOKER CURRY 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.

SLOW COOKER CURRY CHICKEN

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.

SLOW COOKER CHICKEN CURRY

Steps:

• Directions.
• In a bowl, combine tomato sauce, garlic, honey, and seasonings. Set aside.
• Add the rest of the ingredients to your slow cooker. Cover with the tomato sauce/seasoning mixture.
• Cook on low 8 hours.
• To Freeze.
• Combine all of the ingredients in a gallon-sized freezer bag and freeze for up to three months. When ready to cook, thaw overnight in your refrigerator and cook in your slow cooker for 10-12 hours on low. Since the Slow Cooker Chicken Curry cooks for the first time in your slow cooker, it won't taste like leftovers!
• Serve with white or brown rice, and enjoy!

SLOW-COOKER CHICKEN CURRY

Steps:

• Place chicken in slow cooker. Combine next 3 ingredients; pour over chicken. Cover with lid.
• Cook on LOW 8 to 10 hours (or on HIGH 5 hours).
• Remove chicken to serving platter; cover to keep warm. Add sour cream to slow cooker; stir until well blended. Serve over chicken.
• KITCHEN TIPS:.
• Serving Suggestion: Serve over hot steamed vegetables. Or, spoon over 2/3-cup servings of hot cooked brown rice.
• Cooking Know-How: Heat releases the fragrant flavorful oils in curry. For optimum flavor, measure the curry powder into a small mocrowaveable bowl and microwave on HIGH for 30 seconds before adding to the slow cooker.