Slow Cooker Chicken Curry Recipe

Slow Cooker Chicken CurryRight after Scarlet was born, when I was too frazzled and sleep-deprived to stand by the stove to watch over my original curry recipe, I decided to toss all of the ingredients into the slow cooker at once. Et viola. Dinner was served. I developed this version of the recipe for California Raisins and love how the powerful little snack fruit adds a touch of sweetness to balance the dish, along with fiber, potassium, antioxidants, and very little sodium.

Makes 4 servings

Active prep time: 25 minutes; Cooking time: 4 hours

1 1/2 lb (680 g) bone-in chicken thighs (about 4), skin removed, each cut in half

1 small yellow onion, sliced thinly (1 cup, or 160 g)

1 garlic clove, minced

1 teaspoon curry powder

1/2 teaspoon cumin

1 (14 ounce, or 425 ml) can light coconut milk

1 salt-free chicken or vegetable bouillon cube, crumbled

1 tomato, diced 1/4-inch (you may substitute 1/2 cup canned)

1/4 cup (60 ml) dry white wine, such as chardonnay

1 tablespoon (15 ml) reduced sodium soy sauce or Bragg Liquid Aminos

1/4 teaspoon reduced sodium Worcestershire sauce

1/4 teaspoon black pepper

2 tablespoons (16 g) cornstarch

1 tablespoon (15 ml) lemon juice

1/2 cup (72 g) natural or golden raisins

2 tablespoons (30 g) nonfat plain Greek yogurt

3 cups (585 g) cooked brown rice

1. Combine chicken, onion, garlic, curry, cumin, coconut milk, bouillon, tomato, wine, soy sauce, Worcestershire and pepper in a slow cooker. Cover and cook on low for 4 hours.

2. Turn slow cooker to high after 4 hours. Stir cornstarch and lemon juice together in a small bowl, adding a little water if necessary to blend well. Stir into slow cooker contents, add raisins, cover and cook for 15 minutes, stirring occasionally. Turn off slow cooker, remove bowl from heating unit and allow to rest for 5 minutes. Stir yogurt into curry. If desired, pull chicken from bones with a fork and discard bones. Serve with brown rice.

Nutrition Facts (per serving): Calories 480, Total fat 14.5 g, Saturated fat 7.5 g, Trans fat 0 g, Sodium 260 mg, Cholesterol 60 mg, Total carbohydrates 60 g, Fiber 4 g, Protein 23 g, Vitamin A 5% DV, Vitamin C 17% DV, Calcium 5% DV, Iron 14% DV

 

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Slow Cooker Chicken Curry

Slow Cooker Chicken Curry

By Team Michelle Dudash Published: November 29, 2011

  • Yield: 4 serving (4 Servings)
  • Prep: 25 mins
  • Cook: 4 hrs 0 min
  • Ready In: 4 hrs 25 mins

Easy chicken curry recipe made in the slow cooker that has added fiber, potassium, antioxidants, and very little sodium.

Ingredients

Instructions

  1. Combine chicken, onion, garlic, curry, cumin, coconut milk, bouillon, tomato, wine, soy sauce, Worcestershire and pepper in a slow cooker. Cover and cook on low for 4 hours.
  2. Turn slow cooker to high after 4 hours. Stir cornstarch and lemon juice together in a small bowl, adding a little water if necessary to blend well. Stir into slow cooker contents, add raisins, cover and cook for 15 minutes, stirring occasionally. Turn off slow cooker, remove bowl from heating unit and allow to rest for 5 minutes. Stir yogurt into curry. If desired, pull chicken from bones with a fork and discard bones. Serve with brown rice.
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4 Comments

  1. Jess
    Posted November 29, 2011 at 10:43 pm | Permalink

    I recently came across this interesting site with a lot of health information on chicken and other meats, it really made me think. ..http://nutritionfacts.org/topics/meat/ (btw, it’s science based and noncommercial). I think this recipe would be delicious with a vegetarian meat!

  2. Susan
    Posted November 4, 2012 at 12:32 pm | Permalink

    Michelle, I want to try this recipe–it has all the ingredients I was hoping to find in a slow cooker chicken curry. However, my instinct tells me that I should quadruple the spices here, and perhaps include some tumeric and heat. 1. Were you deliberately trying to offer a mild version? 1 t. seems meager for this amount of sauce. 2. Do you have any thoughts about sauteing the onion and garlic before adding? Thanks for any response–s.

    • Posted November 5, 2012 at 8:15 am | Permalink

      Hi Susan,

      Thanks for the great questions. Ooh, quadrupling the spices might be too much, but I suppose it depends on your personal taste. You could increase the curry a bit, if you like heat. If you think the recipe needs more spice, you can always add more in later. But once you add too much, you can’t take it out. You certainly could saute the onions and garlic first. However, they do perfectly simmer and tenderize in the slow cooker. I have made this recipe many times over the years and this slow cooker version is simplified. It can also be made completely on the stove top, but then you need to tend to it during cooking.

      Good luck and let me know how it turns out for you.
      Michelle

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