CROCK POT CHICKEN CURRY
A wonderful dish served over rice. A salad of peanuts, coconut and banana goes well with this, or on the side as condiments.
Provided by Miss Annie
Categories Chicken Breast
Time 8h25m
Yield 4-6 serving(s)
Number Of Ingredients 8
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 COOKER CHICKEN CURRY
This slow cooker Indian chicken curry recipe, aka crockpot chicken curry, is a simple, easy and effortless recipe with only ten minutes of hands-on work and a few hours of slow cooking. This beautiful deep red curry is flavored with exotic Indian spices and can be served over a bowl of rice or with a simple crusty bread.
Provided by Veena Azmanov
Time 3h10m
Number Of Ingredients 18
Steps:
- Prep - Thaw the chicken at least an hour before cooking. Pat dry with a clean paper towel. Pro tip - Frozen or wet chicken will result in too much liquid in the finished dish,
Nutrition Facts : Calories 237 kcal, Carbohydrate 9.7 g, Protein 15.3 g, Fat 15.1 g, SaturatedFat 3.5 g, Cholesterol 77 mg, Sodium 308 mg, Fiber 0.6 g, Sugar 2.5 g, UnsaturatedFat 12.3 g, ServingSize 1 serving
SLOW COOKER CHICKEN CURRY - EASIEST EVER RECIPE
This healthy Slow Cooker Chicken Curry is SO incredibly easy. No browning, no preparation. Just leave it to bubble away and come home to the most delicious, creamy but light, coconut milk curry.
Provided by Sarah Barnes
Categories Main Course
Time 4h5m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 325 kcal, Carbohydrate 18 g, Protein 33 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 158 mg, Sodium 408 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
INSTANT POT CHICKEN CURRY
Instant Pot Chicken Curry is comforting dish that is full of flavor.
Provided by Bintu Hardy
Categories Main
Time 22m
Number Of Ingredients 13
Steps:
- In sauté mode, add the coconut oil to the Instant Pot insert. Then add the onion, cinnamon stick and cloves and sauté for 5-7 minutes. You can add 2 tablespoons of water to avoid burning the onion.
- Add the chicken pieces and brown them for a couple of minutes.
- Switch off the sauté mode and add the garlic, ginger, curry powder, garam masala, chopped tomatoes, the water bit of the coconut milk, salt and chilli (if using) and mix.
- Cover your Instant Pot and set the valve to the sealing position. Set to manual pressure / high pressure for 5 minutes.
- When done, allow for a complete natrual pressure release before opening.
- Switch to sauté mode, stir in the coconut cream and sauté for 2 minutes.
- Turn off the Instant Pot, and adjust seasonings, remove the cinnamon stick and serve.
- Sauté the onion, cinnamon stick and cloves in a frying pan for 5-7 minutes. You can add 2 tablespoons of water to avoid burning the onion.
- Add the chicken pieces and brown them for a couple of minutes.
- Mix in the garlic ginger, curry powder, garam masala, chopped tomatoes, the water from the coconut milk, salt and chili (if using) and switch of the heat.
- Transfer the chicken curry mix into your slow cooker and cook on low for 5-6 hours or on high for 3-4 hours.
- When done, stir in the coconut cream, adjust seasonings, let cook for a few more minutes until warmed through and serve.
Nutrition Facts : Calories 429 kcal, Carbohydrate 11 g, Protein 42 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 117 mg, Sodium 702 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
SLOW-COOKER CHICKEN CURRY
If you think chicken curry is too complicated to create in your kitchen, think again. Our Slow-Cooker Chicken Curry is juicy and prepped in 20 minutes.
Provided by My Food and Family
Categories Home
Time 8h20m
Yield 10 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 120 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g
SARASOTA'S SIMPLE CREAMY CURRY CROCK POT CHICKEN
Now, I am not the biggest crock pot fan ... but now and then, it definitely comes in handy. Also, I am not a huge curry fan either, but my girl friend made this a few weeks ago and we had some leftovers for lunch which were great. I now have the recipe, but can't take credit, other than I would add some onion and fresh herbs, and serve over rice, but otherwise ... it is a simple seven (7) ingredient dish. It is inexpensive and easy and a couple of simple sides like rice and maybe some roasted green beans or broccoli make this a very nice weeknight dinner. One suggestion ... I really think that a pan saute of the chicken prior to adding it tot the crock pot really adds a lot of flavor. You can pan sear the night before and add to your crock pot. Then in the am ... simply add the onion, salsa and curry and turn to on. Easy and delish.
Provided by SarasotaCook
Categories Very Low Carbs
Time 6h10m
Yield 10 chicken thighs, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Chicken -- In a large saute pan on medium high to high heat, add the oil and saute the chicken until lightly golden brown on each side. Don't over cook, you are just getting a light sear on the chicken. Remove from the pan and let cool.
- Crock Pot -- Once cool, add to the crock pot. NOTE: If doing this step the night before, just add to the crock pot along with the cut onions in a baggie, put the lid on and put in the refrigerator until the am. It saves time so you don't have to sear the chicken in the morning.
- If not, after you add the chicken, finish by mixing the curry powder and garlic right into the jar of salsa and pour that and the water right over the chicken. Add in the sliced onion and put on the lid.
- Cook -- 6-8 hours on low. As we know, newer crock pots tend to cook hotter, and also the size and style matters as well. My oval takes 6 hours, 7 for my round one. However is you don't do the pan searing step, they may take longer and especially if you buy bone inches But I think 6 hours is a good starting time to check them.
- Finish -- One the chicken is done. Remove from the heat to a plate and cover with foil. Add the sour cream and parsley to the salsa for a nice creamy sauce. Just stir to combine, it will heat up in just minutes.
- Serve -- I prefer to serve this over rice and maybe garnish with some diced scallions. This really is a nice easy dish with great flavor. ENJOY!
Nutrition Facts : Calories 934, Fat 68.1, SaturatedFat 23.1, Cholesterol 311.9, Sodium 1040, Carbohydrate 16.2, Fiber 3.6, Sugar 5.6, Protein 63.5
CROCKPOT CHICKEN CURRY
An easy and fuss free curry that is low fat but high in energizing carbs
Provided by Angela Parker
Yield 6
Number Of Ingredients 14
Steps:
- Add ingredients: chicken through garam marsala into crockpot.
- Cook 4-6 hours on high or 8-10 on low.
- minutes before serving, break up/shred chicken with wooden spoon.
- Sprinkle glucomannan over curry, mixing in well.
- Steam cauliflower, then "rice" in food processor by pulsing until reaching rice consistency.
- Serve with curry.
CROCK POT CHICKEN CURRY RECIPE
Come home to a flavorful and delicious Crock Pot Chicken Curry. Throw all your ingredients into your slow cooker and enjoy a spice-filled sauce that pairs perfectly with rice!
Provided by Erin Henry
Categories dinner
Time 6h10m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 420 kcal, Carbohydrate 19 g, Protein 52 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 251 mg, Sodium 336 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SLOW-COOKER SPICY CHICKEN CURRY
A simple made-from-scratch curry, slow cooked to intensify the heat and flavour.
Provided by Nicky Corbishley
Categories Dinner
Time 4h10m
Number Of Ingredients 21
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.
Nutrition Facts : Calories 387 kcal, Carbohydrate 22 g, Protein 31 g, Fat 21 g, SaturatedFat 15 g, Cholesterol 80 mg, Sodium 1140 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
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
Nutrition Facts : Calories 294 kcal, Carbohydrate 21 g, Cholesterol 102 mg, Fiber 2 g, Protein 40 g, SaturatedFat 1 g, Sodium 749 mg, Sugar 3 g, Fat 5 g, ServingSize 4 servings, UnsaturatedFat 0 g
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