SLOW-COOKER CURRIED CHICKEN WITH GINGER AND YOGURT
To make this Slow-Cooker Curried Chicken with Ginger and Yogurt, just add all of the ingredients and step away for a few hours, instead of standing over a hot simmering pot.
Provided by Abigail Chipley
Time 8h15m
Number Of Ingredients 11
Steps:
- In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and ¾ cup water. Add the onion and stir to combine. Place the chicken on top and season with 1 teaspoon salt and ¼ teaspoon pepper.
- Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total cooking time).
- Twenty minutes before serving, cook the rice according to the package directions.
- Just before serving, add the yogurt and ½ teaspoon salt to the chicken and stir to combine. Serve with the rice and sprinkle with the scallions.
Nutrition Facts : Calories 463 kcal, Carbohydrate 48 g, Cholesterol 102 mg, Protein 34 g, SaturatedFat 5 g, Sodium 591 mg, Sugar 3 g, Fat 14 g, UnsaturatedFat 0 g
EASY SLOW COOKER CHICKEN CURRY WITH POTATOES AND COCONUT MILK
A super simple mild curry for the slow cooker. If you have cashews, they taste great sprinkled on top afterwards. Feel free to spice it up to your liking. I keep it mild so my kids will eat it, too. You don't need to saute anything in advance, everything just goes in the slow cooker as is. I serve it over rice.
Provided by barbara
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h15m
Yield 4
Number Of Ingredients 13
Steps:
- Combine chicken, potatoes, bell pepper, and onion in a slow cooker.
- Stir together chicken broth, curry powder, curry paste, cumin, 1 teaspoon salt, and cayenne in a bowl and pour over ingredients in the slow cooker. Mix everything well with a wooden spoon.
- Close the slow cooker and cook until chicken is tender, 4 to 5 hours on Low or 2 to 3 hours on High. Add coconut milk 15 minutes before the end of the cooking time and continue cooking until heated through. Season with salt and pepper and sprinkle with chopped cilantro to serve.
Nutrition Facts : Calories 386.9 calories, Carbohydrate 23.9 g, Cholesterol 48.7 mg, Fat 23.8 g, Fiber 5.1 g, Protein 22.5 g, SaturatedFat 19.2 g, Sodium 1248.1 mg, Sugar 3.3 g
CROCK POT CHICKEN AND POTATO CURRY
Make and share this Crock Pot Chicken and Potato Curry recipe from Food.com.
Provided by Carianne
Categories Curries
Time 5h30m
Yield 5 serving(s)
Number Of Ingredients 16
Steps:
- Put the potatoes, red bell pepper, and onion in the bottom of a 6 quart crock pot and place chicken on top.
- In a medium bowl mix the tomatoes, all spices, and the chicken broth.
- Pour over chicken.
- Cover and cook on High 4- 5 hours (or Low for 8- 10).
- If using low, switch to high.
- Combine cornstarch and water and add to crock pot.
- Cover and cook for an additional 20 minutes.
Nutrition Facts : Calories 316.4, Fat 3.4, SaturatedFat 0.7, Cholesterol 58.1, Sodium 622.4, Carbohydrate 46.3, Fiber 7.1, Sugar 5.3, Protein 25.8
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.
CROCK POT CHICKEN CURRY
Make and share this Crock Pot Chicken Curry recipe from Food.com.
Provided by KLBoyle
Categories Curries
Time 5h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken, onion and potatoes in crock pot.
- Mix orange juice, garlic, chicken bouillon, curry powder, salt and pepper and pour into crock pot.
- Cover and cook on low 5-6 hours.
- Remove chicken and vegetables and keep warm.
- Dissolve cornstarch in water and stir into sauce in crock pot.
- Cover and cook 20 min or until thickened.
- Spoon chicken and vegetables over rice and top with sauce.
Nutrition Facts : Calories 328.7, Fat 2.1, SaturatedFat 0.5, Cholesterol 68.5, Sodium 765.3, Carbohydrate 45, Fiber 5.4, Sugar 6.2, Protein 32
CROCK POT GOLDEN CHICKEN CURRY
Make and share this Crock Pot Golden Chicken Curry recipe from Food.com.
Provided by IOjaw
Categories Curries
Time 6h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Place potatoes, carrot, chicken, and bell pepper in bottom of crock pot.
- In a large saucepan on medium heat, sauté onion in olive oil and margarine until translucent.
- Then stir in garlic paste, curry powder, turmeric, white pepper, ginger, cinnamon, and salt.
- Next, gradually add flour mixing thoroughly into a pasty consistency.
- Finally, slowly pour in chicken broth, thoroughly diluting the flour mixture. Make sure there are no lumps.
- Last, pour broth mixture over the ingredients in the crockpot.
- Cover and cook on high for 6 - 8 hours, stirring occasionally.
- Serve over hot rice accompanied by sour and/or sweet pickled condiments.
Nutrition Facts : Calories 339.2, Fat 10, SaturatedFat 2, Cholesterol 50.4, Sodium 676.4, Carbohydrate 37.3, Fiber 5, Sugar 3.3, Protein 24.9
COCONUT CHICKEN CURRY - CROCK POT
Make and share this Coconut Chicken Curry - Crock Pot recipe from Food.com.
Provided by Derf2440
Categories Curries
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a medium fry pan.
- Add chicken breasts and brown on both sides.
- Place potatoes and onion in crock pot.
- Place chicken breasts on top.
- Combine coconut milk, salt, pepper, curry powder, hot sauce and chicken broth in a bowl and stir thoroughly.
- Add to crock pot.
- Cover and cook on low 6 to 8 hours.
- One half hour before serving, add peas on top of chicken mixture.
- Just before serving, stir mixture thoroughly and sprinkle with toasted coconut if using.
- Serve over rice or Asian noodles, if desired.
CROCK POT NEW POTATO CURRY
This is an excellent way to cook new potatoes, as they cook slowly, almost in their own juices, in a curry-flavored sauce. This dish goes well with grilled meat, poultry or fish. If you're cooking for vegetarians, serve it as a main course along with a bowl of dal and green vegetable. It also makes a delicious summer meal, accompanied by a garden salad.
Provided by Olha7397
Categories Potato
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet, heat butter or oil over medium-high heat.
- Add potatoes and cook just until they begin to brown.
- Transfer to slow cooker stoneware.
- Reduce heat to medium.
- Add onions and cook, stirring, until softened.
- Add garlic, curry powder, salt and pepper.
- Stir and cook for 1 minute.
- Add water or stock, bring to a boil and pour over potatoes.
- Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until potatoes are tender.
- Stir in lemon juice and garnish with cilantro.
- TIP: Leave the skins on potatoes, scrub thoroughly and dry on paper towels.
- Cut in half any that are larger than 1 inch in diameter.
- The 150 Best Slow Cooker recipes.
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
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- Pat the chicken dry with paper towels, then season the chicken with salt and pepper. In a large nonstick skillet, heat the oil until shimmering. Add the chicken in batches and cook over moderately high heat until golden on both sides, about 8 minutes. Transfer the chicken to a slow cooker.
- Add the garlic, ginger and onion to the skillet and cook over moderate heat until fragrant and softened slightly, about 1 minute. Add the curry powder and cook until fragrant, about 30 seconds. Add the chicken broth and cook for about 1 minute, scraping up the browned bits from the bottom of the pan. Scrape the contents of the skillet into the slow cooker. Stir in the potatoes and cauliflower and season with salt and pepper. Cook on high for about 3 hours, until the chicken is white throughout and the vegetables are tender.
- Using a slotted spoon, transfer the chicken and the vegetables to a serving bowl and keep warm. Pour the juices into a small saucepan. Boil the juices over moderately high heat until reduced to 1/2 cup, about 10 minutes. Whisk in the coconut milk. Bring to a simmer and season with salt and pepper. Stir in the peas and cook until warmed through, about 30 seconds. Pour the curry sauce and peas over the chicken, sprinkle with the cilantro and serve.
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