Side Pannel
Slow Cooker Chicken Curry
Slow Cooker Chicken Curry
- Recipe Submitted by Fajitas on 09/12/2014
Category: Healthy Recipes, Chicken, Curries
Ingredients List
- 1 ”“ 1 1/2 pounds chicken thighs, cut into 1”³ cubes
- 1 pound red or another waxy potato, cut into 1”³ cubes
- One 15 ounce can diced tomatoes
- 3/4 cup light cream or coconut milk
- 1 small onion, diced
- 1 Tablespoons minced fresh ginger
- 1-2 Tablespoons curry powder (see note)
- 1/2 teaspoon salt
- juice of 1 lemon, optional
- 1 cup peas
- 4-6 cups hot cooked rice, for serving
Directions
1. Have a slow cooker ready to go. Place chicken and potatoes into the slow cooker.
2. Mix tomatoes, cream (or coconut milk), onion, ginger, curry powder, and salt in a medium bowl. Taste and add more curry powder if necessary. (Remember that it will taste a little salty, but it will be seasoning the potatoes and chicken, so it”™s okay.)
3. Pour the sauce over the chicken and potatoes. Place lid on slow cooker and turn to low or high. Cook for 2 1/2 to 3 hours on high and 5-6 on low.
4. Before serving, add the lemon juice, if desired, and peas. (The peas will cook from the residual heat.)
5. Serve with hot cooked rice.
2. Mix tomatoes, cream (or coconut milk), onion, ginger, curry powder, and salt in a medium bowl. Taste and add more curry powder if necessary. (Remember that it will taste a little salty, but it will be seasoning the potatoes and chicken, so it”™s okay.)
3. Pour the sauce over the chicken and potatoes. Place lid on slow cooker and turn to low or high. Cook for 2 1/2 to 3 hours on high and 5-6 on low.
4. Before serving, add the lemon juice, if desired, and peas. (The peas will cook from the residual heat.)
5. Serve with hot cooked rice.
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