Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, slow cooker curry chicken. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Slow Cooker Curry Chicken is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Slow Cooker Curry Chicken is something which I have loved my whole life.
Smash the lemongrass stalk with the flat side of a knife or a meat mallet and. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. Combine the coconut milk, curry, turmeric and cayenne; pour over chicken.
To begin with this recipe, we must prepare a few components. You can cook slow cooker curry chicken using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Slow Cooker Curry Chicken:
- Prepare coconut oil
- Make ready garlic, minced
- Make ready medium onion, diced
- Prepare chopped carrots
- Prepare fresh ginger, minced
- Take can of coconut milk
- Take can of tomato paste
- Make ready flour
- Get curry powder
- Prepare garam masala
- Take chili powder
- Make ready ground black pepper
- Get boneless, skinless chicken breasts or thighs, cut up into 2 inch pieces
Garlic, Ginger & Onion - I use all of these from the freezer, pre prepared. This Indian Chicken Curry recipe basically dumps what I consider to be the essential Indian spices into a slow cooker with the other traditional ingredients — tomatoes, onions, ginger, and garlic and together they marinate all day in the slow cooker resulting in a thick, rich, creamy curry sauce. Today's Slow Cooker Chicken Curry Recipe uses easy-to-find ingredients to give it big-time flavor in a fraction of the time. The base ingredients for this recipe are: Coconut Milk.
Instructions to make Slow Cooker Curry Chicken:
- Heat coconut oil in a medium pot over medium heat. Add garlic and onion, and sauté until onions become translucent, about 5 minutes.
- Then add the carrots and ginger into the pot, cook for about 5 minutes. Stirring occasionally.
- In a medium bowl, add coconut milk, tomato paste, flour, curry powder, garam masala, chili powder, and pepper. Stir until well combined and slightly thickened. Transfer to the pot and cook everything together for another 5 minutes.
- Put the chicken into the slow cooker, then pour the curry sauce on top of it. Stir together. Close the lid, put the temperature to low, and set the timer to six hours.
- After three hours, take off the lid, stir for about a minute, then replace the lid and let cook for another three hours.
- Enjoy!
Making Indian chicken curry with coconut milk makes it rich and creamy and balances the spices. Slow Cooker Chicken Curry is made with coconut milk, chicken breasts, an easy curry powder seasoning blend and sweet potatoes. This Crock-Pot Indian curry is healthy, dairy-free, and gluten-free. It makes a quick and easy weeknight dinner when served with rice. Picture this, chicken thighs slowly cooked in spices like coriander, cardamom, cumin, ginger, fenugreek, turmeric, and cayenne pepper are combined with onions, garlic, and coconut milk to create a vibrant, subtle yet strong curry flavor profile.
So that’s going to wrap this up for this special food slow cooker curry chicken recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
