CHICKEN CURRY RECIPES SLOW COOKER RECIPES

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.

Steps:

• In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato sauce, curry powder, salt and cayenne.
• Add chicken breasts, onion, chickpeas and sweet potatoes. Using tongs, gently toss ingredients together to ensure evenly coated.
• Cook on Low for 8 hours or High for 4 hours. Shred the chicken.
• Stir in peas and lemon juice 5 minutes before serving.
• Serve over rice and with plenty of fresh cilantro.