SLOW-COOKER CHICKEN CURRY RECIPE | FOOD NETWORK KITCHE…
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
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…
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
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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From jamiegeller.com
Total Time 485 minutes
Cuisine Asian
- 1. In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato sauce, curry powder, salt and cayenne. 2. Add chicken breasts, onion, chickpeas and sweet potatoes. Using tongs, gently toss ingredients together to ensure evenly coated. 3. Cook on low for 8 hours or high for 4 hours. 4. Using two forks, shred cooked chicken (if it’s easier, go ahead and remove it from the cooker to shred). Stir in peas and lemon juice 5 minutes before serving. 5. Serve over brown rice and with plenty of fresh cilantro. (And hot sauce if you like it spicier!) Recipe posted with permission from Luv Cooks. Originally from The Lemon Bowl.
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