Crock Pot Chicken Madras Recipes

SLOW COOKER CHICKEN CURRY - EASIEST EVER RECIPE

Slow Cooker Chicken Curry - easiest EVER recipe image

This healthy Slow Cooker Chicken Curry is SO incredibly easy. No browning, no preparation. Just leave it to bubble away and come home to the most delicious, creamy but light, coconut milk curry.

Provided by Sarah Barnes

Time 4h5m

Number Of Ingredients 10

Ingredients

4 Cloves Garlic (Peeled and chopped, or frozen, ready prepared)
2 tsp Fresh ginger (Peeled and grated, or use a ready prepared paste)
3 tbsp Medium curry powder
1/2 tsp Chilli flakes
1/2 tsp Salt
100 g Mango chutney
400 ml Reduced fat Coconut Milk
1 Large Onion (Peeled and very finely chopped, I use frozen ready prepared)
1 kg Boneless, skinless chicken thighs
1 tsp Garam Masala

Steps:

Put everything APART FROM the Garam Masala into the slow cooker (crock pot). Give it a good stir.
Put the lid on and cook on HIGH for 4 hour or LOW for at least 6 hours.
When the chicken is tender and falling apart, gently shred it with two forks and stir in the Garam Masala. Mix well until everything is coated and softened in the sauce.

Nutrition Facts : Calories 325 kcal, Carbohydrate 18 g, Protein 33 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 158 mg, Sodium 408 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

SLOW COOKED MADRAS CHICKEN CURRY (CROCK POT)

Slow Cooked Madras Chicken Curry (Crock Pot) image

I do love my crock pot as it continually provides me with tasty and effortless meals. This began as a recipe found on about.com, but the changes are rather substantial so I feel comfortable calling it my own. There are as many ways to prepare curry as there are chefs who enjoy the spice blend which makes me a little apprehensive about posting this recipe. Your results will vary according to the curry powder and chutney selected so please adjust to your own tastes.

Provided by justcallmetoni

Categories Curries

Time 4h55m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 small onions, finely diced (about 2 cups)
2 garlic cloves, minced (about 1 1/2 tablespoons)
1/2 jalapeno, finely diced (about 1/2 tablespoon)
1 tablespoon gingerroot, minced
1 tablespoon tomato paste
2 tablespoons Madras curry powder
3/4 cup mango chutney
1 1/4 lbs boneless skinless chicken breasts or 1 1/4 lbs boneless skinless chicken thighs
1 granny smith apple, cut into medium to large chunks (I did tenths and halved them)

Steps:

Lightly spray the interior of your crock pot with a light coating of cooking spray for easier clean up later.
Cover the bottom of pot with the onions, garlic and jalapeños. Top with the chicken breasts. (Please make sure the onions are finely chopped as the desired result is to have them melt into the sauce.).
Combine the curry powder, chutney, tomato paste and ginger together and pour over the chicken.
Place the apples on top.
Cook for 4-5 hours on high until the chicken is cooked and tender but not falling apart. Mix the sauce together so that all elements are blended. If you want a thicker sauce, remove the chicken from the crock pot and stir in a teaspoon or two of cornstarch and cook until the sauce is glossy.

SLOW COOKED CHICKEN CURRY

Slow Cooked Chicken Curry image

Ran out of curry powder recently and replaced it not once but twice. My surplus of this spice blend sent me in a hunt for ways to enjoy my bounty. This is a reduced fat adaptation of a recipe from BHG. I just love slow cooker recipes for the ease of dump and run cooking. This one is a bit more involved since you need to prepare the lighter substitute for coconut milk. If you are not concerned about fat or calories, feel free to use regular or light coconut milk instead. A wonderful, rich flavored curry for just 5 WW points that is even better the next day.

Provided by justcallmetoni

Categories Curries

Time 4h25m

Yield 6 serving(s)

Number Of Ingredients 19

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)
1 cup fat-free evaporated milk
1/4-3/8 teaspoon coconut extract
1 teaspoon cornstarch
1/4 cup raisins (optional) or 1/4 cup currants (optional)
1/4 cup peanuts, chopped (optional)

Steps:

In a large bowl or plastic bag combine flour, curry powder, cumin, and salt. Add chicken cubes in three parts and shake to coat.
Combine potatoes, carrots, apple, onion, garlic, jalapeno peppers, ginger, and chicken bouillon. Top with chicken. Pour water over chicken mixture.
Cover slow cooker and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
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.
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.
Serve over hot cooked rice. Sprinkle with nuts and raisins if desired.

Nutrition Facts : Calories 266.4, Fat 3.8, SaturatedFat 0.8, Cholesterol 74.3, Sodium 404.7, Carbohydrate 27.9, Fiber 4.2, Sugar 10.2, Protein 29.9

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