Curried Chicken Breasts Recipe

Name: Curried Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ teaspoons ground cumin; 2 tablespoons ground coriander; 1 ½ teaspoons ground turmeric; ¼ teaspoon chili powder; 1 teaspoon brown mustard seeds, ground in mortar and pestle; ¼ teaspoon ground cloves; ¼ teaspoon ground cardamom; ¼ teaspoon ground cinnamon; 1 ½ tablespoons apple cider vinegar; 2 tablespoons water, as needed; 1 small onion, sliced into rings; 3 boneless skinless chicken breast halves, trimmed; ¼ teaspoon salt; 1 ½ teaspoons curry paste; 1 teaspoon sesame oil or 1 teaspoon olive oil; ¼ cup heavy cream or ¼ cup half-and-half

Servings: persons

1 ½ teaspoons ground cumin
2 tablespoons ground coriander
1 ½ teaspoons ground turmeric
¼ teaspoon chili powder
1 teaspoon brown mustard seeds, ground in mortar and pestle
¼ teaspoon ground cloves
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
1 ½ tablespoons apple cider vinegar
2 tablespoons water, as needed
1 small onion, sliced into rings
3 boneless skinless chicken breast halves, trimmed
¼ teaspoon salt
1 ½ teaspoons curry paste
1 teaspoon sesame oil or 1 teaspoon olive oil
¼ cup heavy cream or ¼ cup half-and-half

1
To make curry paste, combine all of the spices in a small bowl with a fork.
2
Mix in the vinegar, then drizzle in the water to make a loose paste.
3
Spray the inside of a 3 qt crock pot with non-stick cooking spray.
4
Place the sliced onion on the bottom for the chicken to sit on.
5
Mix together the 1 1/2 tsp of curry paste and oil; rub on chicken to coat both sides.
6
Place the chicken breasts in the slow cooker and sprinkle with the salt.
7
Cover and cook on high for 2 1/2 to 3 hours.
8
Stir in the heavy cream and add salt to taste.
9
Serve hot over rice.

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 ½ teaspoons ground cumin, 2 tablespoons ground coriander, 1 ½ teaspoons ground turmeric, ¼ teaspoon chili powder, and more.

Yes, Curried Chicken Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Chicken Breasts

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