SLOW COOKER RECIPES CHICKEN CURRY RECIPES

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SLOW-COOKER CHICKEN CURRY RECIPE | FOOD NETWORK KITCHE…



Slow-Cooker Chicken Curry Recipe | Food Network Kitche… image

Big in Indian cooking, turmeric gives curry powder its bright color and has powerful anti-inflammatory properties.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 7 hours 30 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 12

2 russet potatoes (about 1 pound), peeled and cut into large chunks
3 small skinless, bone-in chicken leg-and-thigh quarters (12 to 14 ounces each)
2 teaspoons grated fresh ginger
2 teaspoons Madras curry powder
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
1/2 serrano chile pepper, roughly chopped (remove seeds for less heat)
1 15-ounce can tomato sauce
2 tablespoons tomato paste
1 cup frozen sliced okra, thawed
1/2 cup chopped fresh cilantro, plus more for topping
2 pieces naan, warmed and torn into pieces

Steps:

  • Put the potatoes in a 6- to 8-quart slow cooker. Toss the chicken with the ginger, curry powder, cumin, 1/2 teaspoon salt and a few grinds of pepper. Lay on top of the potatoes and sprinkle with the serrano. Whisk the tomato sauce and tomato paste together and pour over the chicken. Cover and cook on low until the potatoes and chicken are very tender, 7 to 8 hours.
  • Uncover the slow cooker and gently remove the chicken. Add the okra and cilantro to the slow cooker, cover and cook until tender, about 10 minutes. Meanwhile, discard the bones and cartilage from the chicken but leave the meat in large pieces. Return the chicken to the slow cooker and gently stir a few times to coat in the sauce. Season with salt and pepper.
  • Divide the curry among shallow bowls. Top with more cilantro and serve with the naan.

Nutrition Facts : Calories 450, FatContent 9 grams, SaturatedFatContent 2 grams, CholesterolContent 143 milligrams, SodiumContent 1094 milligrams, CarbohydrateContent 51 grams, FiberContent 6 grams, ProteinContent 38 grams, SugarContent 8 grams

SLOW COOKER CHICKEN CURRY RECIPE | FOOD NETWORK KITCHE…



Slow Cooker Chicken Curry Recipe | Food Network Kitche… image

A homemade sauce with vinegar, tomato paste, garam masala and curry powder is the flavor base for our fragrant curry inspired by murgir jhol, a Bengali chicken curry. Red wine vinegar stands in for the white vinegar or lemon juice typically used and adds sharp, tangy notes. Make sure you get every last bite by serving it over hot rice, letting the sauce soak in.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 6 hours 20 minutes

Prep Time 20 minutes

Cook Time 6 hours 0 minutes

Yield 4 servings

Number Of Ingredients 14

2 tablespoons red wine vinegar
1 tablespoon all-purpose flour
1 tablespoon tomato paste
2 teaspoons garam masala, plus more for sprinkling
2 teaspoons Madras curry powder
2 cloves garlic, halved
One 14.5-ounce can diced tomatoes
One 1-inch piece fresh ginger, peeled and cut into pieces
Kosher salt and freshly ground black pepper
1 pound red skinned potatoes, cut into 1/2-inch pieces
2 pounds chicken thighs, skin removed (about 8 thighs)
One 5-ounce package baby spinach
1/2 cup chopped fresh cilantro, plus extra for garnish
Hot cooked jasmine rice, naan bread, chutney and/or Greek yogurt, for serving

Steps:

  • Combine the vinegar, flour, tomato paste, 1 teaspoon each garam masala and curry powder, garlic, tomatoes with their juices, ginger, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender or food processor. Puree until well blended and only slightly chunky.
  • Spread the potatoes in the bottom of a 5 1/2- to 6-quart slow cooker. Sprinkle the chicken with the remaining 1 teaspoon each garam masala and curry powder and a generous amount of salt and pepper. Lay the chicken over the potatoes in a single layer. Pour the sauce over the chicken. Cook on high for 4 hours or 6 hours on low.
  • Uncover the slow cooker and stir in the baby spinach until wilted. Add the cilantro and season with salt and pepper.
  • Serve over rice with an additional sprinkle of garam masala and cilantro for garnish, with bread on the side for scooping up the sauce, some chutney and Greek yogurt.

Nutrition Facts : Calories 403 calorie, FatContent 9 grams, SaturatedFatContent 2 grams, CholesterolContent 188 milligrams, SodiumContent 677 milligrams, CarbohydrateContent 30 grams, FiberContent 5 grams, ProteinContent 49 grams, SugarContent 5 grams

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