Slowcookedmadraschickencurrycrockpot Recipes

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SLOW COOKED CHICKEN CURRY



Slow Cooked Chicken Curry image

Ran out of curry powder recently and replaced it not once but twice. My surplus of this spice blend sent me in a hunt for ways to enjoy my bounty. This is a reduced fat adaptation of a recipe from BHG. I just love slow cooker recipes for the ease of dump and run cooking. This one is a bit more involved since you need to prepare the lighter substitute for coconut milk. If you are not concerned about fat or calories, feel free to use regular or light coconut milk instead. A wonderful, rich flavored curry for just 5 WW points that is even better the next day.

Provided by justcallmetoni

Categories     Curries

Time 4h25m

Yield 6 serving(s)

Number Of Ingredients 19

3 tablespoons all-purpose flour
3 tablespoons curry powder
1 1/2 teaspoons ground cumin
1/2-1 teaspoon salt
1 1/2 lbs boneless skinless chicken breasts or 1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
2 cups small red potatoes, scrubbed (halved or quartered)
1 1/2 cups carrots, cut 1/4 inch thick on the bias
1 cup coarsely chopped cooking apple (make big chunks so they do not dissolve)
1 cup chopped onion
2 garlic cloves, minced
1/2-1 jalapeno pepper, seeded and finely chopped (amount is to taste)
1 teaspoon instant low-sodium instant chicken bouillon granules
3/4 cup water
1 tablespoon fresh ginger, peeled (minced or grated)
1 cup fat-free evaporated milk
1/4-3/8 teaspoon coconut extract
1 teaspoon cornstarch
1/4 cup raisins (optional) or 1/4 cup currants (optional)
1/4 cup peanuts, chopped (optional)

Steps:

  • In a large bowl or plastic bag combine flour, curry powder, cumin, and salt. Add chicken cubes in three parts and shake to coat.
  • Combine potatoes, carrots, apple, onion, garlic, jalapeno peppers, ginger, and chicken bouillon. Top with chicken. Pour water over chicken mixture.
  • Cover slow cooker and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
  • To make faux coconut milk combine cornstarch and 3 tablespoon of evaporated milk in a small sauce pan over medium heat. Whisk to mix, removing all lumps. Add remaining milk and cook just until milk thickens slightly. Remove from heat and add extract.
  • About 15 minutes before serving, turn slow-cooker to high setting if not already there. Stir faux coconut milk into chicken mixture. Recover cook for 15 minutes more.
  • Serve over hot cooked rice. Sprinkle with nuts and raisins if desired.

Nutrition Facts : Calories 266.4, Fat 3.8, SaturatedFat 0.8, Cholesterol 74.3, Sodium 404.7, Carbohydrate 27.9, Fiber 4.2, Sugar 10.2, Protein 29.9

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 COOKED MADRAS CHICKEN CURRY (CROCK POT)



Slow Cooked Madras Chicken Curry (Crock Pot) image

I do love my crock pot as it continually provides me with tasty and effortless meals. This began as a recipe found on about.com, but the changes are rather substantial so I feel comfortable calling it my own. There are as many ways to prepare curry as there are chefs who enjoy the spice blend which makes me a little apprehensive about posting this recipe. Your results will vary according to the curry powder and chutney selected so please adjust to your own tastes.

Provided by justcallmetoni

Categories     Curries

Time 4h55m

Yield 4 serving(s)

Number Of Ingredients 9

2 small onions, finely diced (about 2 cups)
2 garlic cloves, minced (about 1 1/2 tablespoons)
1/2 jalapeno, finely diced (about 1/2 tablespoon)
1 tablespoon gingerroot, minced
1 tablespoon tomato paste
2 tablespoons Madras curry powder
3/4 cup mango chutney
1 1/4 lbs boneless skinless chicken breasts or 1 1/4 lbs boneless skinless chicken thighs
1 granny smith apple, cut into medium to large chunks (I did tenths and halved them)

Steps:

  • Lightly spray the interior of your crock pot with a light coating of cooking spray for easier clean up later.
  • Cover the bottom of pot with the onions, garlic and jalapeños. Top with the chicken breasts. (Please make sure the onions are finely chopped as the desired result is to have them melt into the sauce.).
  • Combine the curry powder, chutney, tomato paste and ginger together and pour over the chicken.
  • Place the apples on top.
  • Cook for 4-5 hours on high until the chicken is cooked and tender but not falling apart. Mix the sauce together so that all elements are blended. If you want a thicker sauce, remove the chicken from the crock pot and stir in a teaspoon or two of cornstarch and cook until the sauce is glossy.

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