SLOW COOKER CHICKEN CURRY
Slow Cooker Chicken Curry is deliciously fresh and fragrant with tender pieces of chicken in a medium spiced rich tomato sauce.
Provided by Bec
Categories Main Course
Time 6h15m
Number Of Ingredients 23
Steps:
- Peel and slice the onion and cut the peppers into thick slices. Add these to the slow cooker along with the garlic, ginger and fresh chilli pepper. Remove any sinew from the chicken thighs, cut each into thirds and add these to the pot.
- Spoon in the tomato puree, coriander, all of the spices (garam masala, paprika, cumin, chilli powder, cinnamon), salt, pepper, sugar and cornflour. Mix well to coat the chicken and vegetables in the tomato, seasoning and flour.
- Crumble in the chicken stock cube then add the tomato passata and lemon juice, and mix. Add the bay leaves, submerging them in the sauce, taking care not to break them into pieces. Cook on low for 5-7 hours.
- At the end of cooking time, stir the curry through in the slow cooker whilst pouring in the double cream. The sauce will blend to a lovely terracotta colour.
- Serve with basmati rice and fresh coriander.
Nutrition Facts : Calories 468 kcal, Carbohydrate 24 g, Protein 52 g, Fat 18 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 263 mg, Sodium 798 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving
SLOW COOKER CHICKEN RICE CURRY
While you're at work, your slow cooker is working, too, simmering this flavorful chicken and rice meal. Golden curry powder, a combination of 15 flavorful ground spices, provides a warm flavor twist to this delicious recipe.This recipe is courtesy of McCormick.
Time 4h14m59S
Yield 6
Number Of Ingredients 11
Steps:
- Rinse chicken and pat dry. Cut each breast half into 2 pieces.
- Sprinkle chicken with curry powder.
- Gradually stir Gravy Mix into broth in slow cooker until well blended.
- Add seasoned chicken and remaining ingredients except rice; stir well. Cover.
- Cook 8 hours on LOW or 4 hours on HIGH.
- Gently stir in rice. Cover. Cook 15 to 20 minutes longer on HIGH or until rice is tender.
- Remove bay leaves before serving.
Nutrition Facts : ServingSize 1 serving, Calories 799 calories, Sugar 8 g, Fat 42 g, Carbohydrate 37 g, Cholesterol 226 mg, Fiber 2 g, Protein 65 g, SaturatedFat 12 g, Sodium 505 mg, TransFat 0.3 g
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.
SLOW-COOKER CHICKEN CURRY
Try this easy, one-pot chicken curry that's low-fat, low-calorie and delivers three of your five-a-day. It's slow-cooked so the meat is beautifully tender
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 6h10m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 345 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 20 grams sugar, Fiber 8 grams fiber, Protein 28 grams protein, Sodium 1.3 milligram of sodium
SLOW COOKER CHICKEN CURRY
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 Chicken Curry
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 CHICKEN RICE CURRY
While you're at work, your slow cooker is working, too, simmering this flavorful chicken and rice meal. Golden curry powder, a combination of 15 flavorful ground spices, provides a warm flavor twist to this delicious recipe.
Provided by McCormick
Categories Entrees,
Yield 6
Number Of Ingredients 11
Steps:
- Rinse chicken and pat dry. Cut each breast half into 2 pieces. Sprinkle chicken with curry powder.
- Gradually stir Gravy Mix into broth in slow cooker until well blended. Add seasoned chicken and remaining ingredients except rice; stir well. Cover.
- Cook 8 hours on LOW or 4 hours on HIGH.
- Gently stir in rice. Cover. Cook 15 to 20 minutes longer on HIGH or until rice is tender. Remove bay leaves before serving.
Nutrition Facts : Calories 296 Calories
SLOW COOKER CHICKEN CURRY
This is a combination of 2 recipes that I love. For a lovely presentation place the curried chicken in a large bowl as well as another bowl of fluffy rice. I often serve this with a bowl ot mango chutney..
Provided by Sageca
Categories Healthy
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 268.6, Fat 7.8, SaturatedFat 1.9, Cholesterol 125.9, Sodium 410.4, Carbohydrate 15.2, Fiber 3.6, Sugar 3.7, Protein 33.8
SLOW-COOKER CURRY CHICKEN AND RICE BURRITO FILLING
This makes such a great chicken burrito filling but is also good eaten on its own! The recipe originally came from the taste of home website but I have changed it so much that it is unrecognizable in comparison to the original! This is pretty spicy so if you want it to be milder reduce the amount of cayenne pepper. If I am serving this plain instead of in burritos I will cube the chicken instead of shredding it.
Provided by anonymous
Categories Curries
Time 7h45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Put the frozen chicken breasts in a large slow cooker.
- Mix together the soup, milk and spices and pour over the chicken.
- Cook on low for 6 hours or until chicken is tender.
- Shred chicken and add it back to the sauce in the slow cooker. Add the black beans with their liquid and stir to combine.
- Cook on low for another hour to heat the beans.
- In the meantime, bring the water to a boil in a medium saucepot. Add the rice and turn off the heat but leave the pot on the burner. Put a tight fitting lid on the pan and let it sit for 10 minutes or until the rice has absorbed all the liquid.
- Add the cooked rice and the lime juice to the slow cooker and mix well.
- Cook on high for 30 minutes to allow the rice to absorb all the excess liquid in the slow cooker.
- Serve in warmed tortillas as a burrito filling or eat plain!
Nutrition Facts : Calories 174.9, Fat 2, SaturatedFat 0.8, Cholesterol 21.5, Sodium 137.2, Carbohydrate 27.4, Fiber 2.9, Sugar 0.5, Protein 11
EASY RICE COOKER CHICKEN CURRY
Another one from crenita2 at the yahoo group ricecookerrecipes. I need to share the rice cooker fun with everyone. Enjoy.
Provided by Demandy
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Hit Cook and place oil in pan then Add onion and garlic; cook and stir 5 minutes or until onion is tender. Add curry powder; cook and stir 2 minutes.
- Add water, tomato sauce, Jambalaya Mix chicken and raisins mix well.
- Close Lid and hit COOK after cooker switched over to Warm turn off the Rice cooker and stir in yogurt. Let stand 5 minutes. Sprinkle with cashews.
Nutrition Facts : Calories 380.8, Fat 17.2, SaturatedFat 3.7, Cholesterol 78.6, Sodium 534.5, Carbohydrate 29.6, Fiber 3.7, Sugar 17.7, Protein 29.8
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