Slow Cooker Chicken Curry
I don't know about you but I start thinking about favorite recipes and the kind of food I like to eat, this curry chicken dish ranks right up there in my top ten. Mabey top five. But today, it is my número uno to go to recipe. Curry, onions, tomatoes - what's not to like? Unfortunately for me, it is not often I get to cook and serve such ingredients because my significant other just can't stand onions, curry is not a favorite and tomatoes - well not on the top list of items in food. Unless it is toasted with mayo and cheese. Yawn.
This five star rated recipe has many wonderful flavors that make this curry dish a family favorite. With only a ten minute prep time the busy home cook can leave this in the slow cooker for the day and come home to a delightful meal. There are only a few simple but necessary ingredients.
Have you ever wondered what makes a recipe rating a five star? Personal preference. Everyone has different tastes. Some like green things. Some like blue things. Some like red things. My daughter swears by pink and purple. Well, she doesn't really swear. Expression people. Geesh, she is only a wee little one and swearing is not in our home's vocabulary. Except when our golden retriever runs off with key ingredients, like chicken hanging out of his jowls. The bum! I swear (expression again!) his brain only processes food. Golden retrievers live for food. Me too! Curry chicken and rice. Wonderful :)
Ok, what I love about this recipe is the ease of making it. Some people fear the unknown and cooking anything different than using salt, pepper and butter as ingredients may be a bit intimidating for some, but not here. I created a video showing how easy cooking up this dish really is and at the end of the video you will hear my little one in the background sounding oh so cute. Sometimes you just have to roll with the footage and forget the edits. This is one of them. And the result? A very satisfied family with a full tummy. Isn't that what cooking should be all about?
Recipezazz's Member Gerry originally posted this recipe and this is what he had to say about it: "We have always loved Basmati rice, since we were introduced to curries we often serve it topped with spicy chicken. Clipped this great tasting recipe for both chicken thighs or chicken legs awhile back. So good and so easy, prep, pop in a slow cooker and you have a super meal on the days you don't have time to spend in the kitchen."
How to Make a Great Slow Cooker Chicken Curry Recipe
Recipe Type: Main
Cuisine: Middle Eastern
Author:
Prep time:
Cook time:
Total time:
Serves: 6
This slow cooker curry chicken recipe really is full of wonderful flavors. Be sure to watch the video to see how easy preparing and cooking this recipe really is.
Ingredients
- 3 tablespoons oil 1
- 1/2 to 2 pounds chicken thighs (6 to 8 thighs or legs)
- Salt and pepper (to taste) 3/4 teaspoon paprika (to taste)
- 1 medium yellow onion, diced
- 1 tablespoon fresh ginger (peeled and Chopped)
- 1 garlic clove, minced
- 1 to 2 tablespoons curry powder (choose from mild, medium or hot)
- 1 tablespoon brown sugar
- 1 can (14 ounce) tomatoes (I like plum tomatoes which I break up)
- 1 can (14 ounce) coconut milk
- 1 tablespoon fresh lime juice (bottled lime juice works or use fresh lemon if you need to sub)
- 1 tablespoon cornstarch
- 2 tablespoons chopped cilantro (I offer 1 tablespoon cilantro and 1 tablespoon of parsley or Italian Parsley)
- 1 tablespoon green onion, sliced
Instructions
- Season and rub chicken with salt, pepper and paprika. Heat oil in a large pan over medium heat, brown chicken on both sides place in slow cooker. (When I do chicken and meats I like to use my oval slow cooker so as to have most of the meat layered on the bottom).
- Drain off extra fat from pan, add in onion, garlic and ginger, saute for 2 - 3 minutes. Add in curry powder, cook for 1 minute.
- Stir in tomatoes, coconut milk, and brown sugar.
- In small bowl, dissolve cornstarch in lime juice, stir into the coconut tomato mixture simmer 1 minute. Pour over chicken.
- Cook on low for 4 - 5 hours or until chicken is tender. Serve with Basmati rice
- Offer little bowls of chopped cilantro, parsley and sliced green onion to garnish and add extra flavour. (I am generous with the snipped greens).
Serving size: 317.7 g Calories: 508.1 Fat: 41.7 g Saturated fat: 20.1 g Carbohydrates: 16 g Sugar: 7.6 g Sodium: 103.4 mg Fiber: 3.2 g Protein: 21.1 g Cholesterol: 111.1 ,g
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