Slow Cooker Fragrant Chicken Curry Recipe
- Cuisine: Indian
- Course: Main Dish
- Skill Level: Expert
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- Yield: 4 servings
- Servings: 4
- Prep Time: 10m
- Cook Time: 6:00 h
- Ready In: 6:10 h
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Nutritional Info
This information is per serving.
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Calories
591 -
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
Slow cooker fragrant chicken curry recipe. Chicken thighs with spices cooked in the 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 the 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 the chicken stock 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 the cooked basmati rice and naan bread.
Slow Cooker Fragrant Chicken Curry Recipe
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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 chopped fresh coriander.
Step 5
Season chicken curry with salt and black pepper. Garnish with fresh coriander sprigs. Serve over the cooked rice.