Crock Pot New Potato Curry Recipes

CROCK POT CHICKEN AND POTATO CURRY

Crock Pot Chicken and Potato Curry image

Make and share this Crock Pot Chicken and Potato Curry recipe from Food.com.

Provided by Carianne

Categories Curries

Time 5h30m

Yield 5 serving(s)

Number Of Ingredients 16

Ingredients

5 medium potatoes (cut into 1 inch chunks)
1 medium red bell pepper
1 medium onion (sliced)
1 lb boneless skinless chicken breast (cut into 1 inch cubes)
1 1/2 cups chopped tomatoes
1 tablespoon ground coriander
1 1/2 teaspoons paprika
1 teaspoon grated fresh ginger (or 1/4 t ground ginger)
3/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup chicken broth
2 tablespoons cold water
4 teaspoons cornstarch

Steps:

Put the potatoes, red bell pepper, and onion in the bottom of a 6 quart crock pot and place chicken on top.
In a medium bowl mix the tomatoes, all spices, and the chicken broth.
Pour over chicken.
Cover and cook on High 4- 5 hours (or Low for 8- 10).
If using low, switch to high.
Combine cornstarch and water and add to crock pot.
Cover and cook for an additional 20 minutes.

Nutrition Facts : Calories 316.4, Fat 3.4, SaturatedFat 0.7, Cholesterol 58.1, Sodium 622.4, Carbohydrate 46.3, Fiber 7.1, Sugar 5.3, Protein 25.8

CROCK POT NEW POTATO CURRY

Crock Pot New Potato Curry image

This is an excellent way to cook new potatoes, as they cook slowly, almost in their own juices, in a curry-flavored sauce. This dish goes well with grilled meat, poultry or fish. If you're cooking for vegetarians, serve it as a main course along with a bowl of dal and green vegetable. It also makes a delicious summer meal, accompanied by a garden salad.

Provided by Olha7397

Categories Potato

Time 8h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons clarified butter or 2 tablespoons vegetable oil
1 lb tiny new potatoes, about 10 new potatoes (see Tip)
2 onions, finely chopped
1 garlic clove, minced
1 teaspoon curry powder, preferably madras
1/2 teaspoon salt
1/2 teaspoon cracked black peppercorns
1/2 cup vegetable stock or 1/2 cup chicken stock
2 tablespoons lemon juice
1/4 cup finely chopped cilantro

Steps:

In a skillet, heat butter or oil over medium-high heat.
Add potatoes and cook just until they begin to brown.
Transfer to slow cooker stoneware.
Reduce heat to medium.
Add onions and cook, stirring, until softened.
Add garlic, curry powder, salt and pepper.
Stir and cook for 1 minute.
Add water or stock, bring to a boil and pour over potatoes.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until potatoes are tender.
Stir in lemon juice and garnish with cilantro.
TIP: Leave the skins on potatoes, scrub thoroughly and dry on paper towels.
Cut in half any that are larger than 1 inch in diameter.
The 150 Best Slow Cooker recipes.

CROCK POT ROASTED NEW POTATOES WITH GARLIC AND HERBS

Crock Pot Roasted New Potatoes With Garlic and Herbs image

I love recipes that free up my time in the kitchen. I love serving these potatoes with Southern-Style Green Beans. This recipe comes from Not Your Mother's Slow Cooker Cookbook. I use my Rival two sided insert so I can cook both at the same time.

Provided by Audrey M

Categories Potato

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs small waxy boiling potatoes
4 -5 garlic cloves, to your taste, peeled
1 tablespoon olive oil
1/2 teaspoon dried rosemary
1/4 teaspoon kosher salt or 1/4 teaspoon coarse sea salt
1 pinch dried thyme

Steps:

Yukon Gold, baby new red or white potatoes work well for this recipe.
Scrub the potatoes and drain them.
Put them in the slow cooker with the garlic. Drizzle with the olive oil and sprinkle with the rosemary, salt, and thyme.
With a spoon or your hands, toss the potatoes and garlic to coat them lightly witht the oil and herbs.
Spread out the potatoes as evenly as possible in the crock.
Cover and cook on High until the potatoes are tender withen pierced with a sharp knife, 2 1/2 to 3 1/2 hours.
Serve immediately.

Nutrition Facts : Calories 154.9, Fat 2.4, SaturatedFat 0.4, Sodium 79.2, Carbohydrate 31.2, Fiber 2.8, Sugar 1.3, Protein 3

CROCK POT CURRY (ALOO RAJMA)

Crock Pot Curry (Aloo Rajma) image

A hearty vegetarian curry prepared in the crock pot to allow flavors a long melding time, yielding a deep, savory, and, depending on your curry powder, explosive dish.

Provided by BrotherAdso

Categories Curries

Time 4h10m

Yield 1 pot, 6-8 serving(s)

Number Of Ingredients 9

Ingredients

4 small potatoes, diced or 4 small potatoes, chunked
2 (14 ounce) cans Rotel tomatoes & chilies
2 (15 1/2 ounce) cans kidney beans or 2 (15 1/2 ounce) cans chickpeas
2 white onions, chopped
2 tablespoons olive oil
1 tablespoon good quality curry powder
1 teaspoon cayenne (optional)
1/2 teaspoon cardamom (optional)
1/2 teaspoon ginger (optional)

Steps:

Heat olive oil in a saucepan or skillet. Add spices, saute for 1 minute or so.
Add onions and saute for 2 - 5 minutes.
Add both cans of Rotel.
Pour mixture into crockpot. Add potatoes and canned beans to crockpot.
Allow to crock on low for 6 - 9 hours or on high for 3 - 5 hours, depending on your crockpot.
Serve over rice or with makki di roti (indian cornbread).

Nutrition Facts : Calories 288, Fat 5.8, SaturatedFat 0.9, Sodium 972.9, Carbohydrate 49.9, Fiber 11.2, Sugar 5.2, Protein 11.4

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