COCONUT CHICKEN CURRY SLOW COOKER RECIPES

Name: Slow-Cooker Chicken Curry
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: asian
Ingredients: 1 14-ounce can Thai coconut milk; 1/4 cup Massaman curry paste (or red curry paste and 1 tablespoon sugar); 2 teaspoons fish sauce; 2 teaspoons minced peeled fresh ginger; Finely grated zest and juice of 1 lime, plus wedges for serving; 1 stalk lemongrass; 1/4 cup roasted unsalted peanuts, plus more for topping; 1 pound small red-skinned potatoes, halved; 2 pounds skinless, boneless chicken thighs; Kosher salt; Cooked white rice, for serving; Chopped fresh cilantro, for topping

SLOW-COOKER CHICKEN CURRY RECIPE | FOOD NETWORK KITCHEN ...

Slow-Cooker Chicken Curry Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Total Time 25 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 14-ounce can Thai coconut milk
1/4 cup Massaman curry paste (or red curry paste and 1 tablespoon sugar)
2 teaspoons fish sauce
2 teaspoons minced peeled fresh ginger
Finely grated zest and juice of 1 lime, plus wedges for serving
1 stalk lemongrass
1/4 cup roasted unsalted peanuts, plus more for topping
1 pound small red-skinned potatoes, halved
2 pounds skinless, boneless chicken thighs
Kosher salt
Cooked white rice, for serving
Chopped fresh cilantro, for topping

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.

Nutrition Facts : Calories 690, FatContent 39 grams, SaturatedFatContent 19 grams, CholesterolContent 151 milligrams, SodiumContent 796 milligrams, CarbohydrateContent 31 grams, FiberContent 4 grams, ProteinContent 50 grams, SugarContent 4 grams

SLOW COOKER CHICKEN CURRY - GOOD HOUSEKEEPING

Slow Cooker Chicken Curry - Good Housekeeping image

This is an easy slow cooker chicken curry recipe you can adjust to your tastes. Fry the onions and spices at the start to give the curry a depth of flavour.

Provided by The Good Housekeeping Cookery Team

Categories feed a crowd comfort food meat poultry

Total Time 8 hours 30 minutes

Prep Time 15 minutes

Cook Time 8 hours 15 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tbsp. sunflower or vegetable oil
1 onion, chopped
3 garlic cloves, crushed
1 tsp. ground cumin
1 tsp. ground coriander
1 1/2 tbsp. garam masala
1 -3tsp hot paprika, to taste
2 tbsp. tomato purée
2 1/2 cm piece fresh root ginger, peeled and grated
400 g tin chopped tomatoes
200 mL coconut milk
1 tsp. caster sugar
650 g chicken thigh fillets, trimmed of excess fat and cut into large chunks, about 6cm
Large handful fresh coriander, leaves roughly chopped, to serve

Steps:

Heat the oil in a medium pan over medium heat and fry onions until soft, about 8-10min.
Stir in the garlic, cumin, coriander, garam masala and 1tsp paprika and fry for 1min until aromatic. Add the tomato purée and cook for a further min. Stir in the ginger, tomatoes, coconut milk and sugar.
Transfer onion mixture to the slow cooker and stir in the chicken and some seasoning. Cover with the lid and cook on Low for 6-8hr.
When the chicken is cooked and you're ready to serve, check seasoning and add more paprika to taste, if it needs a touch more spice. Stir in half the coriander, divide between four bowls and sprinkle with remaining coriander. Serve with rice, naan breads and mango chutney, if you like.

Nutrition Facts : Calories 418 calories

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