SLOW COOKER STIR FRY CHICKEN RECIPES

Name: Slow Cooker Chicken Curry
Prep time: 15 min
Cook time: 8 h 15 min
Total time: 8 h 30 min
Yield: 4 servings
Cuisine: Indian
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

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

CHICKEN & VEGETABLE STIR-FRY RECIPE: HOW TO MAKE IT

Chicken & Vegetable Stir-Fry Recipe: How to Make It image

You can't beat a stir-fry when you want a light entree that's filling and loaded with flavor. Pepper flakes give this classic combination a welcome zip. —Samuel Onizuk, Elkton, MD

Provided by Taste of Home

Categories Dinner

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 5 servings.

Number Of Ingredients 16

Ingredients

4 teaspoons cornstarch
1 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
2 tablespoons olive oil, divided
1-1/2 cups fresh cauliflowerets
1-1/2 cups fresh broccoli florets
2 medium carrots, sliced
1 small sweet red pepper, julienned
1 small onion, halved and sliced
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon crushed red pepper flakes
2-1/2 cups hot cooked rice
Minced fresh cilantro

Steps:

Combine the cornstarch, broth and soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the garlic, salt, pepper and pepper flakes; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Sprinkle each serving with cilantro.

Nutrition Facts : Calories 297 calories, FatContent 8g fat (1g saturated fat), CholesterolContent 50mg cholesterol, SodiumContent 670mg sodium, CarbohydrateContent 32g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 23g protein. Diabetic Exchanges 2 lean meat

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SLOW COOKER CHICKEN CURRY - GOOD HOUSEKEEPING

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.
From goodhousekeeping.com
Total Time 8 hours 30 minutes
Category feed a crowd, comfort food, meat, poultry
Cuisine Indian
Calories 418 calories per serving

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.

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CHICKEN & VEGETABLE STIR-FRY RECIPE: HOW TO MAKE IT

You can't beat a stir-fry when you want a light entree that's filling and loaded with flavor. Pepper flakes give this classic combination a welcome zip. —Samuel Onizuk, Elkton, MD
From tasteofhome.com
Reviews 4.4
Total Time 35 minutes
Category Dinner
Calories 297 calories per serving

Combine the cornstarch, broth and soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the garlic, salt, pepper and pepper flakes; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Sprinkle each serving with cilantro.

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