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Slow cooker chicken chickpea curry recipe

Slow cooker chicken chickpea curry recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

I have been experimenting a lot since I got a slow cooker. If you like you can use sweet potatoes instead of potatoes.

15 people made this

IngredientsServes: 4

  • 150ml coconut milk
  • 150ml chicken stock
  • 400ml passata
  • 2 tablespoons mild curry powder
  • 1 teaspoon salt
  • 1 pinch cayenne pepper
  • 500g chicken breast fillet, cubed
  • 1 medium onion, sliced thinly
  • 1 (400g) tin chickpeas, rinsed and drained
  • 400g small potatoes
  • 100 to 150g frozen garden peas
  • 2 tablespoons lemon juice
  • minced fresh coriander
  • freshly ground pepper

MethodPrep:10min ›Cook:8hr ›Ready in:8hr10min

  1. Add coconut milk, chicken stock, Passat, curry powder, salt and cayenne pepper to the slow cooker. Stir to combine.
  2. Add chicken and all the veg and stir so everything is immersed in liquid.
  3. Close your slow cooker and cook either on low setting for 8 hours, or on high setting for 4 hours.
  4. 5 minutes before the end of cooking time, add peas ad lemon juice. Season with salt and pepper. Serve over rice and sprinkled with plenty of fresh coriander.

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Reviews & ratingsAverage global rating:(7)


Slow Cooker Chicken Curry

When it comes to preparing moist and delicious dishes using lean, boneless skinless breasts I’ve learned that the slow cooker is your friend! By locking in the moisture and cooking the meat slowly, you always end up with tender and juicy chicken without relying on fat, oil or extra calories from the skin.

Don’t get me wrong, I’m pretty thrilled that grilling season has finally arrived but the truth is when it is sweltering hot out, sometimes it is nice to cook dinner inside.

The slow cooker is a great alternative to the stove and oven because it doesn’t heat up your kitchen and house. (Anyone else live with an A/C control freak husband? No? Oh…)

This dish is extremely versatile. Of course, there’s always the vegetarian version full of delicious veggies like cauliflower and Brussels. Don’t have sweet potatoes on hand? Butternut squash would be a great substitute. Want to use chicken thighs instead? Be my guest – they are full of flavor. Want to douse it in sriracha before serving? By all means.


Slow Cooker Yellow Chicken Curry

Slow Cooker Yellow Chicken Curry: a thai-style coconut curry with moist bites of chicken, tender bites of yellow potatoes, vibrant turmeric and curry powder all made easily at home in your slow cooker.

Slow Cooker Yellow Chicken Curry

When I made this slow cooker yellow chicken curry I was dancing around my kitchen because I was so happy. Why was I happy? Because it was soooo easy to make and it tasted as good as a restaurant! Hooray! I love the vibrant yellow color from the turmeric and the curry powder. I love the use of full fat coconut milk (yum yum). And I love that my kids ate it until it was gone and asked for more.

If you’re a fan of Thai food you should try this slow cooker yellow chicken curry! You’re going to be in awe of how easy it is to make such a delicious, comforting bowl of goodness at home.

Slow Cooker Curry Recipes

Here are some other curry recipes that you may want to check out:

Recommendations

What Slow Cooker Did You Use?

For this recipe I used my beloved 6 quart oval KitchenAid slow cooker. I love this slow cooker because it cooks evenly and low. I also love this slow cooker because it has a neat timer with satisfying beeping buttons as well as a medium setting for those days where you start your slow cooker at an in-between time.

Send Me Free Slow Cooker Recipes

Thanks for stopping by! Do you love crockpot recipes? Wish you had more good ones that your family would actually eat? Get all my new recipes delivered to your email inbox by signing up here. I usually send out 1-2 new recipes per week. And you can unsubscribe at any time. This is a free service! Try it out. You’ll eat better and be more inspired to make family dinner happen at your house.

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Your Favorite Recipes Of 2021

A delicious collection of our readers' favorite (new!) recipes here on Gimme Some Oven over the course of 2020.

Step-by-Step Guide to Prepare Any-night-of-the-week Slow cooker chicken curry

Slow cooker chicken curry

Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, slow cooker chicken curry. One of my favorites. This time, I&rsquom gonna make it a bit tasty. This is gonna smell and look delicious.

Slow cooker chicken curry is one of the most well liked of recent trending meals on earth. It&rsquos easy, it is quick, it tastes delicious. It&rsquos enjoyed by millions daily. Slow cooker chicken curry is something which I have loved my entire life. They&rsquore nice and they look fantastic.

This slow cooker chicken curry is perfect in every way - juicy pieces of chicken, a spicy, flavourful gravy that has the right consistency - this is THE dinner to come home too.<br /> A lot of slow cooked chicken recipes leave you with dry, flavourless chicken and a big pool of liquid at the bottom. Warm curry flavors and creamy coconut milk add flavor and moisture to lean chicken breasts. Slow Cooker Chicken Curry - lip-smacking creamy curry chicken in a perfect blend of homemade Jamaican curry powder and other spices. Make it a one-pot meal by throwing in vegetables for a hearty and irresistibly delicious chicken dinner!

To begin with this particular recipe, we must first prepare a few components. You can cook slow cooker chicken curry using 16 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Slow cooker chicken curry:
  1. Prepare 2 medium red onions, finely chopped
  2. Take 1 red pepper, chopped into chunks
  3. Prepare 3 cloves garlic, finely chopped
  4. Get 1 fresh red chilli, finely chopped
  5. Take 1 inch cube fresh ginger, finely chopped
  6. Take 1 teaspoon turmeric
  7. Make ready 2 teaspoons ground coriander
  8. Make ready 2 teaspoons ground cumin
  9. Prepare half teaspoon mild chilli
  10. Prepare 1 teaspoon nigella seeds (optional)
  11. Make ready 1 tablespoon coconut oil, melted (can use olive oil)
  12. Take 400 ml tin coconut milk
  13. Take 400 ml tin chopped tomatoes
  14. Get 200 g tinned chickpeas., drained
  15. Get 4/5 fresh chicken breasts, cut into large chunks
  16. Get small bag fresh spinach (optional)

This slow cooker chicken curry is definitely a keeper in my house that's for sure! If you're trying to keep things even healthier though, my slow cooker vegetarian chili, slow cooker vegetable curry and coconut chickpea curry recipes are exactly that and more. I freeze individual portions of it and take it. Slow Cooker Indian Chicken Curry Fit SlowCooker Queen.

Instructions to make Slow cooker chicken curry:
  1. Place the onions, red pepper, garlic, chilli and ginger into the slow cooker pot.
  2. Combine all the spice in a bowl and mix with 1 tablespoon of oil and quarter of the coconut milk. Mix well.
  3. Pour the spice mixture into the slow cooker pot. Add the chicken along with the rest of the coconut milk and the chopped tomatoes. Stir well.
  4. Put the lid on and set the slow cooker to low. Cook for approx. 6-7 hours. Alternatively, you can cook this on high for 2 hours and turn down for 2-3 hours on low if you're in a hurry.
  5. Check the chicken is cooked through before adding the spinach and cook for a final 15 minutes. Season with salt and black pepper before serving with rice, naan or poppodums.

I freeze individual portions of it and take it. Slow Cooker Indian Chicken Curry Fit SlowCooker Queen. Cubed chicken meat slow cooked with potatoes, vegetables and a simple curry mixture. A quick and easy recipe for a chicken vegetable curry. This healthy Slow Cooker Chicken Curry is SO incredibly easy.

Living Greener for Greater Health By Consuming Superfoods

One terrific feature of adopting a green lifestyle is opting to take life easier and enjoy yourself along the way. It is possible to attain this, even in this busy world we live in. We need to go back to a lifestyle that prevents disease before it needs treating. Too many people have the attitude of destroying the body today, and mend it with a pill later on. We&rsquore barraged with adverts for magic pills that are claimed to fix any problem with the snap of a finger. Naturally, a number of these pills are able to help but only if you couple them with shift in your lifestyle. Unlike buying a car, you won&rsquot be able to trade in your worn out body for a new one. You mustn&rsquot postpone it or it will be too late to take goood care of yourself. Your body cannot work properly if it fails to get proper nutrition.

When you put food into your mouth, are you concerned about the nutritional value or merely eat the food that tastes good at the time? How often do you eat mini mart junk food, or oily fried foods from the local fast food restaurant? With all of the sugar-laden starchy and fatty food that virtually all people ingest, it&rsquos not surprising that new diseases are always being discovered. There is an epidemic of obesity, diabetes, hypertension, and many others, probably caused by the foods that are ingested. Men and women are becoming increasingly concerned about their health, and eating better, because they are tired of feeling poorly. A lot of good food can now be found at your local health food store or farmer&rsquos market.

In all probability, your local grocery store nowadays has an organic food section. There you will be able to get what science has named superfoods. Superfoods refer to 14 specific foods that can slow down or reverse certain serious maladies. Eating these superfoods will help your mental health. Once you trade in the junk food for these super foods, you will be surprised at how good you will soon feel. By getting the proper nutrition, your body will work the way it is supposed to run. When this happens, it will allow your immune system to combat disease more efficiently.

Your daily diet have to include at least a few of these super foods. Why not include several beans or blueberries? Eat some green tea or spinach or broccoli. Whole food grains, and oats, together with a mix of nuts, mainly walnuts. Be sure to include proteins such as soya beans, yogurt, salmon, and turkey, plus orange fruits and vegetables like oranges, pumpkins, and tomatoes. Eating from this list of foods, you won&rsquot ever have a weight problem again.

Adopting a green living diet plan will offer you exactly what you need for good health. Your body will be free of disease as you build up your immune system. Prepare for a great future by changing your eating habits now.


What is chicken curry?

Curry is the most popular and basic dish made across all over the Indian subcontinent. Veg or non-veg both types of curries are famous in Indian cuisine. This chicken curry is the most authentic curry and very easy to make. For this curry, we need some basic ingredients like onions, ginger, garlic, and some whole spices. Here we are using chicken masala powder.

My mom always cooks this curry on weekends and she serves this spicy chicken curry with some rice or roti. I learned this curry from my mom. Follow the steps and I am sure you will cook an awesome curry. You can use any deep pan for making this.

Traditional and authentic Indian curry

I am from India and here we are not using any fancy ingredients for our curry. For the best chicken or any type of curry, you need only some fresh Chicken, onions, garlic and ginger paste, some whole spices. You can add chicken masala from any brand. We do not need canned tomatoes, curry powder, any type of stock, or broth for our curry and that’s why it is so simple to make.

Whole spices for chicken curry

Here we are using some freshly ground whole spice.

  • Green cardamom- It gives the sweet flavor and aroma to the curry.
  • Black cardamom- It has a more strong aroma and gives a strong flavor.
  • Cloves- It also gives a nice punch of flavor.
  • Cinnamon sticks- We are using a lot of cinnamon in our curries. Use a good amount of cinnamon.
  • Black peppers- It gives the spicy flavor.
  • Red chilies- you can use them as per your taste.
  • Cumin and bay leaf- It also has nice aromatic flavor. When all these combine together it completes our curry. You can also use star Annis and shah jeera.


How to thicken a slow cooker curry

Sauces cooked in the slow cooker are often a bit thinner than those cooked on the hob. With the lid on the whole time, the liquid doesn&rsquot evaporate at all, so it doesn&rsquot reduce down in the same way, and as the vegetables cook, their juices also contribute to the tasty sauce.

Personally, I have no issues with this at all! This coconut chickpea curry still has all the same incredible flavour as a thicker curry, and by the time you&rsquove spooned it over some fluffy rice, it all mixes together beautifully.

But, if you do prefer a thicker sauce, you have a few options:

  • Combine 2 tbsp cornflour with 2 tbsp water, and mix well. Add to the slow cooker for the last hour of cooking time.
  • Remove the lid from the slow cooker for the last hour of cooking time to allow the sauce to reduce a little.
  • Add a handful of red lentils for the last hour of two of cooking, to absorb some of the liquid.

Reviews ( 7 )

I'm embarrassed to say that I have not actually tried this yet, but I can tell from the ingredients that I will love it. I'm a senior citizen cooking only for myself and my husband. Although we like leftovers, I think 8 servings is a bit much for just us two. Could half of this be frozen for another time? Another option would be to cut the ingredients in half, but I only have a 6 quart slow cooker (not getting much use lately) and the half recipe seems like too small an amount for that large pot. Or could I do this on the stove top or in the oven using a LeCreuset Dutch oven? I appreciate any advice anyone can offer. I really want to try this. My mouth is watering at the thought of this yummy and healthy entree.


Method

In a large saucepan heat some oil on a medium heat and cook the chicken, in batches as needed, for a few minutes or until browned on both sides. Remove and set aside.

In the same pan, add the onion, garlic and ginger, cooking for several minutes until onion is soft. Add the curry paste and cook for one or two minutes until fragrant.

Put the chicken back into the same pan along with the diced tomato and the chicken stick and warm through.

Move this mixture from the pan straight into a large slowcooker. Ours was about 5-litres. Put the lid on and cook on low for 5.5 hours.

Open the lid and add in the chickpeas and coconut coconut milk, the cook for a further 45 minutes or until everything is heated through.


Whether you decide to make Slow Cooker Chickpea Curry or Instant Pot Chickpea Curry, we&rsquore going to start by cooking our aromatics, like onions, garlic, ginger, and spices.

If you have an Instant Pot you can do this right in the appliance using the sauté function. If you&rsquore using a classic slow cooker like a Crock Pot, you&rsquoll need to start the aromatics in a frying pan and then transfer them to the slow cooker. It&rsquos no big deal, but will dirty up an extra dish.

Step 1: Heat the oil in a heavy-bottomed frying pan or in your Instant Pot on sauté. Add the onions, and sauté for about five minutes, stirring regularly, until the onions are translucent.

Step 2: Add the garlic, ginger, spices, and salt, and sauté for 1-2 additional minutes, stirring constantly. Remove from the heat, and, if you&rsquore using a slow cooker, scrape the contents of the pan into the ceramic base.

Step 3: Add the cauliflower, potatoes, red and green peppers, and the chickpeas.

Step 4: Add the canned tomatoes and the vegetable broth. Give it a good stir.

Step 5: Cook the curry!

If you&rsquore making Slow Cooker Chickpea Curry, set your slow cooker to HIGH for four hours.

If you&rsquore making Instant Pot Chickpea Curry, set it to HIGH PRESSURE on manual for five minutes. Once the pressure cooking cycle is done, you&rsquoll want to use a quick release.

Step 6: Remove the lid, and give the curry a stir. Add the baby spinach, bit by bit, and stir it through to wilt.

Step 7: Add the coconut milk, and stir to combine.

That&rsquos it! Your curry is done!


Love Chickpeas? Try These Recipes!

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 pound dried chickpeas, rinsed
  • 2 tablespoons curry powder
  • 1 large white-fleshed sweet potato, peeled and diced (See Recipe Note)
  • 1 large or two small sweet bell peppers, diced (red or yellow, about 1/2 pound)
  • 1 (28-ounce) can diced tomatoes
  • 1 (15.5 ounce) can coconut milk
  • 1 1/4 cups water
  • 3 cloves garlic, minced
  • 1 diced serrano, jalapeño, or fresno chili (optional)
  • 1 teaspoon salt
  • 6 cups spinach, roughly chopped, to serve
  • Cooked rice, to serve (optional)
  • Chopped cilantro, to serve
  • Lime or lemon wedges, to serve

Method

Drizzle olive oil in the bottom of a 6-quart or larger slow cooker then add onion and stir to coat. Pour dried chickpeas on top, then sprinkle the curry powder evenly over the beans.

Follow with sweet potato, bell pepper, tomatoes, coconut milk, water, garlic, chili pepper (if using), and salt. Do not stir (leaving the chickpeas on the bottom and the sweet potatoes on top helps everything cook more evenly).

If you're around, stir the curry after about 4 hours and give it a check. At this point, the curry should seem soupy and the chickpeas will likely be edible, but still crunchy. If the slow cooker seems dry, add another half cup of water. (The curry will also be fine if you're not around to stir it.)

Total cooking time will depend on your slow cooker and your chickpeas. The curry can be served any time after the chickpeas are soft and tender.

It's also fine to if the curry cooks a little longer, or if you leave it on the "warm" setting for a while. The recipe is very forgiving! The curry will get thicker and creamier the longer it cooks.

Stir the curry well. Taste and add additional salt if needed. Serve the curry over bowls of chopped spinach, stirring to wilt the spinach. (You can also stir the spinach directly into the curry if that's more convenient for you.)

Garnish with cilantro and a squeeze of lemon or lime.

Leftovers will keep for about a week or can be frozen for up to three months.


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