Easy Crockpot Chicken Curry Recipe

This ingredient list is long, but most of the ingredients are spices that are quickly added to the cream. More curry milk is added at the end of the heat, as a slow cooker tends to taste the spice flavours.

If you like curry powder, add more or consider using curry paste. This product comes in four colours: green, red and yellow. Green is the hottest, red is the second hottest and yellow is the harshest. Stir a little yoghurt to taste before deciding which product to use; you don’t want to taste curry paste!

With this great dish, all you need is some fragrant asparagus or baby carrots from a sandwich. Some bread would be nice – serve with naan or some good chewy bread that’s been olive-oiled and toasted. For dessert, something chilled would be perfect – an ice cream dessert or just chocolate and caramel sauce on dried ice cream.

What you need

1 onion (thinly sliced) 3 cloves of garlic (minced) 2 tbsp ginger (fresh, (fresh, grated) 2″ cinnamon dressing 1 to 2 teaspoons curry powder 1/2 teaspoon red pepper flakes 1 (3-1/2 to 4 lb) chicken (cut and skinned) 1 to 2 tablespoons (1 to 4 oz) chicken (sliced and skinned)1/2 cup low-sodium chicken broth 3 tbsp cornstarch 2 tsp curry powder 2 tbsp cold water 1/3 glass lettuce (chopped) 1/2 cup green onions (sliced) 1 cup mango chutney 1/2 cup peanuts (chopped) 1/2 cup coconut (chopped)

How to make it

Combine onion, garlic, ginger root, cinnamon, 1 to 2 tablespoons curry powder, and red pepper flakes in a 3- to 4-quart saucepan. Arrange the onions and spices on top of the chicken. Pour chicken broth over all. Cover slow cooker and cook on low for 7 to 8 hours or until chicken reaches 165°F as tested with a meat thermometer. Remove the chicken from the slow cooker and keep it warm in a low oven, well covered. Rinse the fat from the juices. Combine cornstarch, 2 teaspoons curry powder and water in a small bowl and mix well with a wire whisk. Stir this mixture into the juice portion. Increase the oven heat to high and bake, uncovered, for 15 to 20 minutes or until the sauce thickens. Serve with chicken sauce and chutney. Sprinkle all over with shredded cabbage and green onion, to serve, peanuts and coconut. Nutritional guidelines (per serving) Calories 807 Total fat 44 g Saturated fat 13 g Saturated fat 17 g Cholesterol 221 mg Sodium 402 mg Carbohydrate 25 g Fiber 5 g Protein 76 g (The nutritional information in our recipes is calculated from the ingredient database and should be regarded as an estimate. Individual results may vary.)