Slow Cooker Yellow Chicken Curry Food

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SLOW-COOKER CHICKEN CURRY



Slow-cooker chicken curry image

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

1 large onion, roughly chopped
3 tbsp mild curry paste
400g can chopped tomatoes
2 tsp vegetable bouillon powder
1 tbsp finely chopped ginger
1 yellow pepper, deseeded and chopped
2 skinless chicken legs, fat removed
30g pack fresh coriander, leaves chopped
cooked brown rice, to serve

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 YELLOW CHICKEN CURRY



Slow Cooker Yellow Chicken Curry image

Easy, simple, delicious recipe - the most prep time is for the curry paste. But it provides enough for two curries. For a vegetarian version, leave out the chicken and whack in more veg!

Provided by The Normans

Categories     Curries

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 20

8 small dried red chilies
1 teaspoon black peppercorns
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon ground turmeric
1 1/2 tablespoons ginger
5 garlic cloves, minced
5 asian shallots, chopped
2 stalks lemongrass, white part only, chopped
1 teaspoon shrimp paste
1 teaspoon lime rind, finely chopped
600 g chicken thigh fillets, cubed
1/2 zucchini, cubed
1/2 large eggplant, cubed
400 g baby corn, cut
100 g cauliflower, small florets
400 ml coconut milk
125 ml vegetable stock
1 1/2 tablespoons fish sauce
1 teaspoon palm sugar, grated

Steps:

  • PASTE.
  • Soak red chillies in boiling water for 15 minutes. Drain and chop. Heat a frying pan, add the peppercorns, coriander, cumin and turmeric and dry fry over medium heat for 3 minutes. Transfer to mortar and pestle or food processor and grind to fine powder. Place ground spices, chilli, ginger, garlic, shallots, lemon grass and shrimp paste in mortar and pestle or processor and grind until smooth. Stir in the lime rind.
  • RECIPE.
  • Add 3 tblspn curry paste to milk and vegetable stock. Add all ingredients except fish sauce and palm sugar to slow cooker. Cook on high for 2 hours and low for 1 hour. Stir in fish sauce and palm sugar. Serve over rice noodles or rice.

Nutrition Facts : Calories 703.5, Fat 31.5, SaturatedFat 21.4, Cholesterol 124.5, Sodium 902.5, Carbohydrate 70.2, Fiber 20.4, Sugar 22.9, Protein 51.3

SLOW COOKER CHICKEN CURRY



Slow Cooker Chicken Curry image

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

3 pounds skinless, boneless chicken breast halves
2 (14 ounce) cans coconut milk
2 onions, diced
4 tablespoons tomato paste
4 tablespoons minced fresh garlic
4 tablespoons minced fresh ginger
1 tablespoon ground cumin
1 tablespoon ground turmeric
1 tablespoon garam masala
1 tablespoon ground coriander
1 tablespoon curry powder
4 bay leaves
1 cinnamon stick
salt and ground black pepper to taste

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 CURRY



Slow Cooker Chicken Curry image

Make and share this Slow Cooker Chicken Curry recipe from Food.com.

Provided by Stacie M.

Categories     Chicken

Time 5h

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs boneless chicken breasts, cut into bite-size pieces
1 (6 ounce) can tomato paste
1 (13 1/2 ounce) can coconut milk
1 small onion, chopped (about one cup)
2 cups frozen peas
1 (14 1/2 ounce) can tomato sauce (about 1 3/4 cup)
2 large garlic cloves, minced
3 tablespoons honey
2 tablespoons curry powder
1 teaspoon salt
1 teaspoon crushed red pepper flakes

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!

Nutrition Facts : Calories 758.9, Fat 42.5, SaturatedFat 24.3, Cholesterol 145.3, Sodium 1693.9, Carbohydrate 42.7, Fiber 7.8, Sugar 26.8, Protein 56.8

SLOW COOKER CURRY CHICKEN



Slow Cooker Curry Chicken image

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

3 lbs boneless skinless chicken thighs, trimmed & cubed
2 large potatoes, peeled & cubed
1 large onion, thinly sliced
4 garlic cloves, minced
1 tablespoon gingerroot, grated
3 tablespoons curry powder
3 tablespoons smooth peanut butter
1 cinnamon stick
1/2 tablespoon red pepper flakes (optional)
1/2 teaspoon cayenne pepper (optional)
1 beef bouillon cube
salt and pepper
1 cup white wine
12 ounces coconut milk
1 cup water
1/4 cup cilantro, chopped
3 tablespoons cornstarch

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

EASY YELLOW CHICKEN CURRY



Easy Yellow Chicken Curry image

This is a slight adaptation of a recipe I've used in the past. I simplified the recipe a little bit so that I could have all of the ingredients ready and available at any time. Enjoy!

Provided by Larkin

Categories     Chicken

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, minced
4 tablespoons yellow curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1/2 teaspoon grated ginger (fresh or dried)
1/2 teaspoon white sugar
1 (14 ounce) can coconut milk
1 tablespoon tomato paste
1 1/2 lbs boneless chicken breasts, tenderized and cubed
1/2 lemon, juiced
sriracha sauce, to taste

Steps:

  • Before cooking: tenderize and cube chicken, chop onion and mince garlic (I combine the two ingredients in a food processor), and combine curry powder, cinnamon, paprika, ginger root, and sugar in a small cereal-sized bowl.
  • Heat olive oil in a large pan on medium heat.
  • Once oil is hot, add onion and garlic.
  • Saute onion and garlic until onion is browned.
  • Add curry spices to the pan (add olive oil if need be--use your better judgement).
  • Saute combination until the spices have soaked up all of the remaining olive oil.
  • Add coconut milk, tomato paste, and chicken.
  • Simmer for 20-25 minutes.
  • Remove bay leaf.
  • Add lemon juice.
  • Simmer for 5 more minutes.
  • Serve over white rice (or fancier rice, if you prefer).
  • Allow guests to add sriracha sauce to their tastes.

Nutrition Facts : Calories 823.1, Fat 47.2, SaturatedFat 22.6, Cholesterol 109, Sodium 181.4, Carbohydrate 63.9, Fiber 3.6, Sugar 55.6, Protein 38.2

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