SLOW-COOKED CURRY CHICKEN
Our three children love the spicy flavors found in this Crock-Pot chicken curry. Add more or less curry depending on your taste preferences. -Helen Toulantis, Wantagh, New York
Provided by Taste of Home
Categories Dinner
Time 4h55m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 353 calories, Fat 9g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 576mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges
SLOW-COOKER CHICKEN CURRY
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
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.
SUPER EASY HONEY CURRY CHICKEN
I got this recipe for my mom and made it for my husband when we were just dating. He was convinced that I was the best cook ever! The recipe called for thighs, but I prefer boneless breasts. I usually serve this over a bed of rice with a steamed veggie medley or asparagus on the side.
Provided by Mindi Bunch
Categories Chicken Thigh & Leg
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Dip chicken in sauce.
- Place in casserole dish skin side up.
- Bake at 375 degrees for 1 hour, basteing every 15 minutes.
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
CURRIED HONEY CHICKEN
A friend gave me this recipe, and it always receives lots of compliments. The curry-citrus sauce is the perfect accent for the golden-baked chicken. -Joanna Burks Marshfield, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first seven ingredients; set aside 1/3 cup for basting. Dip chicken in remaining butter mixture; place in a well-greased 13-in. x 9-in. baking dish. , Bake, uncovered, at 350° for 1 hour, basting occasionally with reserved butter mixture. Remove chicken and keep warm., In a small saucepan, combine cornstarch and water until smooth. Stir in the pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Drizzle over chicken.
Nutrition Facts : Calories 164 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 515mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 7g protein.
SLOW COOKED HONEY CURRY CHICKEN
An adaptation of a recipe from "Dinnertime Easy: Slow Cooker Recipes." I love the combination of spicy, sweet and hot that emerges in this dish, though the flavor will vary based on the type of curry used. Part of why I love this one is that the taste is even better the next day, so it's a great option for those of us in smaller households and cook once and plan for leftovers. As presented this is 5 WW points per serving.
Provided by justcallmetoni
Categories Chicken Breast
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the sliced onions in a thin layer on the bottom of the slow cooker. Scatter the baby carrots on top.
- Mix together the mustards, honey, curry powder and cayenne together in a bowl. Brush half of the mixture onto the chicken breasts and place the poultry on top of the onions and carrots. Top with the red peppers.
- Mix the water into the remaining honey mustard mix. Pour over the peppers.
- Cook on high for 3 1/2 to 4 hours.
HONEY CURRY CHICKEN
This is my family's favorite dish, I usually double the honey mixture because we like more sauce. If I use chicken breasts I will either butterfly or pound them with a mallot, that way they're not as dry. I also cook a little longer so the sauce reduces and turns to a nice glaze.
Provided by Donna H
Categories Chicken
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine margarine, mustard, honey and spices.
- Dip chicken in sauce and place in a 13x9 baking dish, pour remaining sauce over chicken.
- Bake covered at 375 for 1 hour.
- I usually bake uncovered for the last 30 minutes and turn the chicken as it browns.
- Serve over rice.
HONEY CURRIED ROASTED CHICKEN AND VEGETABLES
Yummy roasted chicken and vegetables glazed in a honey and curry sauce. Quick and easy one-dish recipe.
Provided by KL1KX
Categories Main Dish Recipes Curries Chicken
Time 1h45m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the chicken breast side down on a rack in a roasting pan, and roast 1 hour in the preheated oven.
- Place the potatoes and carrots in a pot with enough water to cover, and bring to a boil. Cook 20 minutes, or until tender.
- In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic. Bring to a boil, stirring constantly. Remove from heat, and set aside.
- Drain the drippings from the roasting pan. Arrange the potatoes, carrots, mushrooms, and apples around the chicken. Drizzle the chicken and vegetables with the honey mixture. Continue roasting 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).
Nutrition Facts : Calories 625.2 calories, Carbohydrate 70.7 g, Cholesterol 112.3 mg, Fat 23.5 g, Fiber 6 g, Protein 35.4 g, SaturatedFat 8.5 g, Sodium 716.3 mg, Sugar 40.8 g
HONEY CURRIED CHICKEN
This is a simple, wonderful recipe with no exact measuring and you can add and delete all ingredients to your taste. Great for a picnic or warm and serve the next day. It always works. You will be very popular.
Provided by CARROLL
Categories Main Dish Recipes Curries Chicken
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Lay chicken pieces in a 9x13 inch baking dish. In a small microwave safe bowl mix together the mustard, honey and curry powder. Microwave on HIGH (full power) for 1 minute. Add all of the mushrooms, mix together, and pour mixture over chicken. Bake in the preheated oven for 45 to 50 minutes or until chicken is cooked through and juices run clear. Turn chicken pieces after 1/2 hour of baking. When done, chicken will be a beautiful golden brown.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 17.4 g, Cholesterol 86.3 mg, Fat 17.7 g, Fiber 1 g, Protein 22.1 g, SaturatedFat 5 g, Sodium 210.5 mg, Sugar 15.9 g
DEVILED CHICKEN CROCK POT
Make and share this Deviled Chicken Crock Pot recipe from Food.com.
Provided by Lorac
Categories Chicken Breast
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken in slow cooker.
- Combine all remaining ingredients and pour over chicken.
- Cook for 4 to 6 hours on high or 6 to 8 hours on low.
- To freeze: Prepare and cook recipe as directed. Allow to cool and freeze in a freezer bag or container.
- To serve: Reheat in the microwave.
Nutrition Facts : Calories 584.2, Fat 15.3, SaturatedFat 5.6, Cholesterol 233.7, Sodium 1207, Carbohydrate 36.8, Fiber 0.8, Sugar 35, Protein 73.5
LIZ'S SLOW COOKER CHICKEN CURRY
This is a great Indian-style curry dish that can cook all day in the slow cooker, and makes enough to feed an army. Season to taste and serve with basmati rice.
Provided by Liz McMahon
Categories World Cuisine Recipes Asian Indian
Time 8h40m
Yield 8
Number Of Ingredients 14
Steps:
- Place onion, chicken, butter, garlic, carrots, potatoes, and cauliflower in a slow cooker in that order. Sprinkle curry powder, turmeric, chile flakes, ginger, salt, and pepper on top. Add enough chicken stock to mostly cover the contents of the slow cooker.
- Cook on Low, stirring periodically if you are home, about 8 hours.
- Stir flour into the slow cooker and let simmer until the sauce thickens a bit, 10 to 15 minutes.
Nutrition Facts : Calories 324.3 calories, Carbohydrate 40.4 g, Cholesterol 59.5 mg, Fat 9 g, Fiber 8.1 g, Protein 22.8 g, SaturatedFat 4.5 g, Sodium 497.4 mg, Sugar 5.8 g
SLOW COOKER CURRY CHICKEN
I couldn't find a satisfying slow cooker recipe for curry chicken, so I decided to create my own, combining the best parts of several recipes. The ingredients noted as optional can be added if you like an extra kick. I used a 6.5-quart Crock Pot for this meal, but it should fit in a 5-quart just fine.
Provided by Matt and Mollee
Categories Curries
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 450.1, Fat 18.1, SaturatedFat 9.4, Cholesterol 141.7, Sodium 283.2, Carbohydrate 28.5, Fiber 4.5, Sugar 5.3, Protein 38.8
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