Slow Cooker Yellow Chicken Curry Recipes

SLOW-COOKER CHICKEN CURRY

Steps:

• Put 1 roughly chopped large onion, 3 tbsp mild curry paste, a 400g can chopped tomatoes, 2 tsp vegetable bouillon powder, 1 tbsp finely chopped ginger and 1 chopped yellow pepper into the slow cooker pot with a third of a can of water and stir well.
• Add 2 skinless chicken legs, fat removed, and push them under all the other ingredients so that they are completely submerged. Cover with the lid and chill in the fridge overnight.
• The next day, cook on Low for 6 hrs until the chicken and vegetables are really tender.
• Stir in the the chopped leaves of 30g coriander just before serving over brown rice.

SLOW COOKER YELLOW CHICKEN CURRY

Steps:

• PASTE.
• Soak red chillies in boiling water for 15 minutes. Drain and chop. Heat a frying pan, add the peppercorns, coriander, cumin and turmeric and dry fry over medium heat for 3 minutes. Transfer to mortar and pestle or food processor and grind to fine powder. Place ground spices, chilli, ginger, garlic, shallots, lemon grass and shrimp paste in mortar and pestle or processor and grind until smooth. Stir in the lime rind.
• RECIPE.
• Add 3 tblspn curry paste to milk and vegetable stock. Add all ingredients except fish sauce and palm sugar to slow cooker. Cook on high for 2 hours and low for 1 hour. Stir in fish sauce and palm sugar. Serve over rice noodles or rice.

LIZ'S SLOW COOKER CHICKEN CURRY

Steps:

• Place onion, chicken, butter, garlic, carrots, potatoes, and cauliflower in a slow cooker in that order. Sprinkle curry powder, turmeric, chile flakes, ginger, salt, and pepper on top. Add enough chicken stock to mostly cover the contents of the slow cooker.
• Cook on Low, stirring periodically if you are home, about 8 hours.
• Stir flour into the slow cooker and let simmer until the sauce thickens a bit, 10 to 15 minutes.

SLOW COOKER CHICKEN CURRY

Steps:

• Add chicken, coconut milk, onions, tomato paste, garlic, ginger, cumin, turmeric, garam masala, coriander, curry powder, bay leaves, cinnamon stick, salt, and pepper to a slow cooker.
• Cook on High until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and discard the bay leaves and cinnamon stick. Shred the chicken.