SLOW COOKER CHICKEN MASSAMAN CURRY
This slow cooker chicken Massaman curry is creamy, slightly spicy, nutty, and rich with flavor.
Provided by JenniferCooks
Categories World Cuisine Recipes Asian Indian
Time 5h10m
Yield 12
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon olive oil over medium-high heat in a large, heavy-bottomed skillet. Add chicken pieces in batches, cooking until golden brown, 3 to 4 minutes per side. Place browned chicken in the bottom of a slow cooker. Place potatoes, carrots, and bell peppers on top of the meat in the slow cooker.
- Heat remaining 1 tablespoon olive oil in the skillet and add onion. Cook until soft and translucent, 3 to 4 minutes. Add to slow cooker. Add red curry paste, ginger paste, and lemongrass paste to the skillet and saute until fragrant, about 1 minute. Pour in 1 can coconut milk; reduce heat to medium-low and let simmer until reduced by half, about 10 minutes.
- Whisk in remaining 1 can coconut milk, chicken broth, and peanut butter. Bring to a boil, reduce heat to low, and simmer until liquid begins to thicken, about 5 minutes. Pour sauce over ingredients in the slow cooker; stir gently to combine.
- Set slow cooker to Low and cook until vegetables are tender and chicken is no longer pink in the center and juices run clear, 4 to 6 hours.
- 20 minutes before serving season with lemon juice, fish sauce, and brown sugar. Stir in 1/2 cup of chopped peanuts. Serve with hot cooked rice and sprinkle with remaining 1/2 cup of peanuts.
Nutrition Facts : Calories 840.9 calories, Carbohydrate 100.7 g, Cholesterol 70.2 mg, Fat 34 g, Fiber 5.2 g, Protein 33.9 g, SaturatedFat 16.6 g, Sodium 700.9 mg, Sugar 7.4 g
SLOW COOKER MASSAMAN CHICKEN CURRY
Provided by Jennifer Locklin
Number Of Ingredients 17
Steps:
- In a large heavy bottom skillet or iron skillet, heat olive oil or coconut oil over medium high heat and begin browning the chicken pieces in batches. Place browned chicken into slow cooker.
- Place cubed potatoes, carrots, and mixed peppers on top of the meat.
- Drizzle about 1 tablespoon more oil into the skillet if needed, and brown the onion; spoon browned onion into the slow cooker with the other ingredients.
- Immediately add the curry paste, ginger and lemongrass paste to the skillet and "saute" the paste for about 1 minute.
- Stir in 1 can of coconut milk and reduce to medium-low heat and let simmer and reduce by half.
- Whisk in chicken broth and remaining can of coconut milk, along with peanut butter. Bring to a boil, then reduce to low and simmer for about 5 minutes.
- Pour sauce over ingredients in slow cooker, gently stir ingredients to combine and set to low for about 4 to 6 hours.
- About 20 minutes before serving, season to taste with lemon juice, fish sauce and brown sugar.
- Stir in half of the chopped peanuts.
- Serve with hot cooked rice and sprinkle with additional chopped peanuts.
Nutrition Facts : ServingSize 1 g, Calories 612 kcal, Carbohydrate 65 g, Protein 27 g, Fat 27 g, SaturatedFat 14 g, Cholesterol 102 mg, Sodium 704 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 11 g
SLOW COOKER MASSAMAN CHICKEN CURRY RECIPE
This slow cooker Massaman chicken curry is an absolute must-try. It features tender chicken and a curry sauce that will have you coming back for seconds.
Provided by Gus
Categories Dinner
Time 7h
Number Of Ingredients 9
Steps:
- In a slow cooker, add the chicken, curry paste, potatoes, onion, coconut cream, tamarind concentrate, and brown sugar. Mix until the chicken is well coated.
- Cook on low for 6 hours.
- Mix the cornstarch and water until it forms a paste. Stir the paste into the sauce.
- Cook on high for 30 minutes or until thickened slightly.
- Season with salt and pepper.
- Serve & Enjoy.
Nutrition Facts : ServingSize 315.0 g, Calories 656.0 kcal, Fat 50.1 g, SaturatedFat 31.1 g, TransFat 0.1 g, Cholesterol 122 mg, Sodium 114 mg, Carbohydrate 31 g, Fiber 6 g, Sugar 9 g, Protein 26 g
SLOW COOKER/CROCK POT MASSAMAN CURRY
This is just outstanding, and easy. Your house will smell amazing. It's an adaption of my other recipe, which is Brigitte Hafner's.
Provided by Chickee
Categories Curries
Time 8h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Trim meat of excess fat and sinew and cut into 2-3cm cubes.
- Heat the oil in a heavy-based pot and fry the onion until brown.
- Add the meat, season and continue to brown all over.
- Add curry paste, heat through until fragrant. Add half the coconut cream, lower the heat and cook gently for about 5 minutes.
- Put the potatoes on the bottom of the slow cooker.
- Pour the mix on top of the potatoes.
- Add the water, remaining coconut cream, cinnamon and bay leaves and cook on LOW, covered, for 8 hours.
- In the last hour, season to taste with fish sauce, palm sugar and tamarind paste. (I like to add a few handfuls of peanuts, too).
- Garnish with peanuts and coriander and serve with steamed basmati or jasmine rice.
Nutrition Facts : Calories 615.1, Fat 24, SaturatedFat 12, Cholesterol 77.5, Sodium 544.5, Carbohydrate 69.5, Fiber 8.1, Sugar 33.5, Protein 33.3
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