CROCK POT RECIPES CHICKEN CURRY 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 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.

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