Slow Cooker Chicken Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Salt, 1 tsp Pepper, black, 1 tsp *Cumin, 1 tsp *Coriander, 1 tsp Cardamom, ground, 1 tsp Cinnamon, ground, .5 tsp Cloves, ground, 1 tsp Turmeric, ground, 1 tsp Chicken Thigh, 1 pound Chicken Breast, no skin, 1 poundOnions, raw, 1 cup, chopped Carrots, raw, 1 cup, chopped Sweet potato, peeled and cubed1 can Waterchestnuts Chicken Broth 2 cup *Coconut Milk, .5 cup Curry powder, 1.5 tbsp*Lemon Juice, 1 fl oz Salt, 1 tsp Pepper, red or cayenne, 1 tsp Ginger Root, 1 tsp Garlic, 1 clove Broccoli, fresh, 2 cup, chopped Yogurt, plain, low fat, .5 cup
To make the spice rub, in a small bowl combine the first 8 indgredients. Set aside.
To make the chicken: was the chicken and pat to dry. Place the chicken in a large bowl. Sprinkle the slices over the chicken and rub in to thoroughly coat it. Cover the bowl and put into the fridge for1 hour.
Cover the bottom of the slow cooker with the onion. Then put the carrots, and then the sweet potato and then water chestnuts.
In a small bowl, whisk together the broth, coconut milk, curry powder, lemon juice, salt, red pepper, garlic and ginger. Pour half of the broth mixture over the vegetables in the slow cooker. Put the chicken on top of the veggies. Pour the rest of the broth mixture gently over the top.
Cook on high for 3 hours or low for 4-5 hours. For the last 15 minutes, add the broccoli.
at the end of the cooking time, remove the chicken and place it in a large bowl. Skim the fat from the broth. Gently stir in the yogurt. Pour the curry sauce over the chicken.
.
Number of Servings: 6
Recipe submitted by SparkPeople user DPRESSMAN.
To make the chicken: was the chicken and pat to dry. Place the chicken in a large bowl. Sprinkle the slices over the chicken and rub in to thoroughly coat it. Cover the bowl and put into the fridge for1 hour.
Cover the bottom of the slow cooker with the onion. Then put the carrots, and then the sweet potato and then water chestnuts.
In a small bowl, whisk together the broth, coconut milk, curry powder, lemon juice, salt, red pepper, garlic and ginger. Pour half of the broth mixture over the vegetables in the slow cooker. Put the chicken on top of the veggies. Pour the rest of the broth mixture gently over the top.
Cook on high for 3 hours or low for 4-5 hours. For the last 15 minutes, add the broccoli.
at the end of the cooking time, remove the chicken and place it in a large bowl. Skim the fat from the broth. Gently stir in the yogurt. Pour the curry sauce over the chicken.
.
Number of Servings: 6
Recipe submitted by SparkPeople user DPRESSMAN.
Nutritional Info Amount Per Serving
- Calories: 320.4
- Total Fat: 9.4 g
- Cholesterol: 108.1 mg
- Sodium: 1,440.8 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 4.9 g
- Protein: 37.1 g
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