SLOW COOKER CHICKEN CURRY COCONUT MILK RECIPES

Name: Slow Cooker Chicken Curry
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 4
Cuisine: Indian
Ingredients: 1 pound boneless (skinless chicken breasts); 1 medium onion (thinly sliced); 15 ounces can chickpeas (drained and rinsed); 2 medium sweet potatoes (peeled and diced); 1/2 cup full-fat coconut milk (light); 1/2 cup chicken stock (low sodium); 15 ounces can tomato sauce; 2 tablespoons curry powder (salt-free); 1 teaspoon salt; 1/2 teaspoon cayenne powder (optional); 1 cup green peas (frozen); 2 tablespoons lemon juice; cilantro (optional garnish)

SLOW COOKER CHICKEN CURRY WITH COCONUT MILK - THE LEMON BO…

Slow Cooker Chicken Curry with Coconut Milk - The Lemon Bo… image

Warm curry flavors and coconut milk add flavor and moisture to lean chicken breasts to make this recipe an authentic one-pot dish.

Provided by Liz DellaCroce

Categories Entree

Total Time 250 minutes

Prep Time 10 minutes

Cook Time 240 minutes

Yield 4

Number Of Ingredients 13

Ingredients

1 pound boneless (skinless chicken breasts)
1 medium onion (thinly sliced)
15 ounces can chickpeas (drained and rinsed)
2 medium sweet potatoes (peeled and diced)
1/2 cup full-fat coconut milk (light)
1/2 cup chicken stock (low sodium)
15 ounces can tomato sauce
2 tablespoons curry powder (salt-free)
1 teaspoon salt
1/2 teaspoon cayenne powder (optional)
1 cup green peas (frozen)
2 tablespoons lemon juice
cilantro (optional garnish)

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.

Nutrition Facts : ServingSize 2.5 cups, Calories 302 kcal, CarbohydrateContent 43.1 g, ProteinContent 24.4 g, FatContent 4.7 g, SaturatedFatContent 1.9 g, CholesterolContent 60 mg, SodiumContent 1232 mg, FiberContent 8.6 g, SugarContent 12.2 g, UnsaturatedFatContent 2.8 g

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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