Slow Cooked Chicken Curry Recipe

Name: Slow Cooked Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons all-purpose flour; 3 tablespoons curry powder; 1 1/2 teaspoons ground cumin; 1/2 - 1 teaspoon salt; 1 1/2 lbs boneless skinless chicken breasts or 1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces; 2 cups small red potatoes, scrubbed (halved or quartered); 1 1/2 cups carrots, cut 1/4 inch thick on the bias; 1 cup coarsely chopped cooking apple (make big chunks so they do not dissolve); 1 cup chopped onion; 2 garlic cloves, minced; 1/2 - 1 jalapeno pepper, seeded and finely chopped (amount is to taste); 1 teaspoon instant low-sodium instant chicken bouillon granules; 3/4 cup water; 1 tablespoon fresh ginger, peeled (minced or grated); Faux Coconut milk; 1 cup fat-free evaporated milk; 1/4 - 3/8 teaspoon coconut extract; 1 teaspoon cornstarch; Garnish; 1/4 cup raisins (optional) or 1/4 cup currants (optional); 1/4 cup peanuts, chopped (optional)

Servings: persons

3 tablespoons all-purpose flour
3 tablespoons curry powder
1 1/2 teaspoons ground cumin
1/2 - 1 teaspoon salt
1 1/2 lbs boneless skinless chicken breasts or 1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
2 cups small red potatoes, scrubbed (halved or quartered)
1 1/2 cups carrots, cut 1/4 inch thick on the bias
1 cup coarsely chopped cooking apple (make big chunks so they do not dissolve)
1 cup chopped onion
2 garlic cloves, minced
1/2 - 1 jalapeno pepper, seeded and finely chopped (amount is to taste)
1 teaspoon instant low-sodium instant chicken bouillon granules
3/4 cup water
1 tablespoon fresh ginger, peeled (minced or grated)
Faux Coconut milk
1 cup fat-free evaporated milk
1/4 - 3/8 teaspoon coconut extract
1 teaspoon cornstarch
Garnish
1/4 cup raisins (optional) or 1/4 cup currants (optional)
1/4 cup peanuts, chopped (optional)

1
In a large bowl or plastic bag combine flour, curry powder, cumin, and salt. Add chicken cubes in three parts and shake to coat.
2
Combine potatoes, carrots, apple, onion, garlic, jalapeno peppers, ginger, and chicken bouillon. Top with chicken. Pour water over chicken mixture.
3
Cover slow cooker and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
4
To make faux coconut milk combine cornstarch and 3 tablespoon of evaporated milk in a small sauce pan over medium heat. Whisk to mix, removing all lumps. Add remaining milk and cook just until milk thickens slightly. Remove from heat and add extract.
5
About 15 minutes before serving, turn slow-cooker to high setting if not already there. Stir faux coconut milk into chicken mixture. Recover cook for 15 minutes more.
6
Serve over hot cooked rice. Sprinkle with nuts and raisins if desired.

690

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 21 ingredients. The key ingredients include: 3 tablespoons all-purpose flour, 3 tablespoons curry powder, 1 1/2 teaspoons ground cumin, 1/2 - 1 teaspoon salt, and more.

Yes, Slow Cooked Chicken Curry 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.

Slow Cooked Chicken Curry

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