Chicken Curry

Add a spicy option to your roster of simple slow-cooker recipes with this irresistible chicken curry. Simmering the ingredients in the cooker gives the flavors plenty of time to mingle and meld.

Chicken Curry + enlarge image
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48 users rated this recipe an average rating of 4.0
Makes:
8 servings
Prep:
30 mins
Cook:
6 hrs to 8 hrs (low) or 3 to 4 hours (high)
Cook:
30 mins
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Chicken Curry

Ingredients
3
tablespoons all-purpose flour
3
tablespoons curry powder
1 1/2
teaspoons ground cumin
1
teaspoon salt
1 1/2
pounds boneless, skinless chicken breast halves or thighs, cut into 1-inch pieces
2
cups peeled and chopped potatoes
1 1/2
cups bias-sliced carrots
1
cup coarsely chopped cooking apple
3/4
2
cloves garlic, minced
1
jalapeno pepper, seeded and finely chopped
1
teaspoon instant chicken bouillon granules
1/2
cup water
1
13 1/2 ounce can unsweetened coconut milk
 
Hot cooked rice
 
Raisins

Directions

  1. In a large plastic bag combine flour, curry powder, cumin, and salt. Add chicken, a few pieces at a time; seal and shake to coat.
  2. In a 3-1/2- or 4-quart slow cooker combine potatoes, carrots, apple, onion, garlic, jalapeno peppers, and chicken bouillon. Top with chicken. Pour water over chicken mixture.
  3. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
  4. If using low-heat setting, turn the slow cooker to high-heat setting. Stir coconut milk into chicken mixture. Cover; cook for 30 minutes more. Serve over hot cooked rice. Sprinkle each serving with raisins and peanuts. Makes 8 servings.

Nutrition Facts

(Chicken Curry)
    Per serving:
  • 409 kcal cal.,
  • 14 g fat
  • (10 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 49 mg chol.,
  • 513 mg sodium,
  • 45 g carb.,
  • 4 g fiber,
  • 8 g sugar,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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