Slow Cooker Fragrant Chicken Curry Recipe

2017-07-14
  • Yield : 4 bowls
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 6:00 h
  • Ready In : 6:10 h

Slow cooker fragrant chicken curry recipe. Chicken thighs with spices cooked in slow cooker.You can also prepare Fragrant Chicken Curry with Chick Peas in a pot. This recipe adapted from  https://www.bbcgoodfood.com/ To make in a pot you need to use the following ingredients:

2 yellow onions , peeled and quartered , 3 garlic cloves , peeled , fresh root ginger , peeled and roughly chopped ,

2 tablespoons curry powder , 1/2 teaspoon ground turmeric , 2 teaspoons paprika , 1 red chili pepper , seeded and chopped , 2/3 oz (20 g) packet fresh coriander ,

1 chicken stock cube , 1¾ cups (425 ml) boiling water , 4 skinless and boneless chicken breasts , cut into cubes , 14 oz (420 ml) can chickpeas , drained and rinsed under cold water ,

reduced-fat yogurt , cooked basmati rice , naan bread , to serve

Instructions:

In a food processor , combine garlic  ,quartered onions , ground spices , red chili pepper and half of coriander. Add 1 teaspoon salt. Process until smooth. Place mixture in a medium saucepan and cook over low-heat ,stirring , for 10 minutes.

Crumble in chicken stick cube , then add boiling water , increase heat to high and boil for a few minutes. Stir in cubed chicken , then reduce heat to low and simmer , uncovered , for a further 20 minutes or until chicken is tender.

Chop remaining half of coriander , reserving 2 tablespoons , then stir the remainder into combined curry powder and chickpeas. Heat mixture through. Sprinkle with reserved fresh coriander.Top with natural , reduced-fat yogurt.

Serve over cooked basmati rice and naan bread.

Slow Cooker Fragrant Chicken Curry Recipe

Ingredients

  • 1/2 cup red lentils
  • 2 tablespoons mild curry powder
  • 2 teaspoons ground coriander
  • 1 teaspoon cumin seeds
  • 1 ½ cups (375 ml) boiling chicken stock
  • 8 boneless and skinless chicken thighs
  • 8 oz (240 g) fresh shredded spinach
  • 1 tablespoon chopped fresh coriander
  • salt and freshly ground black pepper,to taste
  • cooked basmati rice , to serve

Method

Step 1

Place red lentils in a sieve. Rinse under running cold water. Drain well. Place in slow slow cooker with curry powder,ground coriander,cumin seeds and chicken stock.

Step 2

Cover slow cooker and cook on high heat setting for 2 hours.

Step 3

Stir in cubed chicken thighs. Cover pot and cook for a further 3 hours or until chicken is tender.

Step 4

Stir in fresh spinach,pressing it down into hot liquid. Cover slow cooker and for 30 minutes more or until spinach is wilted. Stir in chopped fresh coriander.

Step 5

Season chicken curry with salt and black pepper. Garnish with fresh coriander sprigs. Serve over cooked rice.

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Nutritional Info

This information is per serving.

  • Ehergy

    591 cal
  • Protein

    75.5 g
  • Carbohydrate

    38.2 g
  • Fat

    16 .1 g
  • Cholesterol

    171 mg
  • Calcium

    426 mg
  • Fibre

    9.4 g
  • Sodium

    880 mg
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