Slow Cooker Fragrant Chicken Curry Recipe2022-07-14
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 6:00 h
- Ready In: 6:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Fat16 .1 g
Saturated Fat7.2 g
Trans Fat0 g
Unsaturated Fat2.9 g
Slow cooker fragrant chicken curry recipe. Enjoy this delicious slow cooker fragrant chicken curry – made with aromatic spices and succulent chicken pieces for a flavorful meal that’s sure to spice up your dinner. Try this recipe today and experience the amazing flavor! Chicken thighs with spices cooked in the slow cooker. You can also prepare Fragrant Chicken Curry with Chick Peas in a pot. 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,
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 the remaining half of the 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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- 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
Place red lentils in a sieve. Rinse under running cold water. Drain well. Place in the slow slow cooker with curry powder, ground coriander, cumin seeds, and chicken stock.
Cover the slow cooker and cook on high heat setting for 2 hours.
Stir in cubed chicken thighs. Cover pot and cook for a further 3 hours or until chicken is tender.
Stir in chopped fresh coriander.
Season chicken curry with salt and black pepper. Garnish with fresh coriander sprigs. Serve over the cooked rice.