Slow Cooker Curried Chicken
- Number of Servings: 6
Ingredients
In Dutch oven, heat oil over medium-high heat; brown chicken. Transfer to slow cooker. Drain fat from pan.
Fry onions, stirring occasionally, until almost softened, about 10 minutes; scrape over chicken.
Whisk together orange juice, stock, curry paste, garlic and ginger; pour into slow cooker. Cover and cook on low for 4 to 6 hours or until juices run clear when chicken is pierced.
Scrape onions off chicken. With slotted spoon, transfer chicken to platter; cover and keep warm. Whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. Pour over chicken.
Topping: Meanwhile, sprinkle onion with salt ; let stand for 15 minutes. Rinse in cold water; pat dry. In small bowl, toss onion with lime juice. Top each serving with yogurt then red onion. Sprinkle with coriander.
Additional Information
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Variations
Small Batch Indian-Spiced Chicken:
Use 10-cup (2.5 L) slow cooker. Halve recipe; cook for 4 hours or until juices run clear when chicken is pierced. Makes 2 to 4 servings.
Stove-Top Indian-Spiced Chicken: Brown onions as directed; transfer to bowl. Brown chicken; top with onions. Add stock mixture; cover and simmer until chicken is no longer pink inside, about 45 minutes.
Transfer chicken to platter; keep warm. Reduce flour to 1 tbsp (15 mL) and whisk with 2 tbsp (25 mL) water; whisk into pan and bring to boil. Reduce heat and simmer until thickened, about 2 minutes. Pour over chicken. Prepare topping as directed.
Number of Servings: 6
Recipe submitted by SparkPeople user SEUSSER.
1 tbsp (15 mL) vegetable oil12 chicken thighs, skinned4 cups (1 L) thinly sliced onions1/2 cup (125 mL) each orange juice and sodium-reduced chicken stock2 tbsp (25 mL) mild curry paste3 cloves garlic, minced1 tbsp (15 mL) grated gingerroot3 tbsp (50 mL) all-purpose flourTopping:2/3 cup (150 mL) thinly sliced red onion1/2 tsp (2 mL) salt2 tbsp (25 mL) lime or lemon juice3/4 cup (175 mL) plain yogurt2 tbsp (25 mL) chopped fresh coriander
In Dutch oven, heat oil over medium-high heat; brown chicken. Transfer to slow cooker. Drain fat from pan.
Fry onions, stirring occasionally, until almost softened, about 10 minutes; scrape over chicken.
Whisk together orange juice, stock, curry paste, garlic and ginger; pour into slow cooker. Cover and cook on low for 4 to 6 hours or until juices run clear when chicken is pierced.
Scrape onions off chicken. With slotted spoon, transfer chicken to platter; cover and keep warm. Whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. Pour over chicken.
Topping: Meanwhile, sprinkle onion with salt ; let stand for 15 minutes. Rinse in cold water; pat dry. In small bowl, toss onion with lime juice. Top each serving with yogurt then red onion. Sprinkle with coriander.
Additional Information
*
Variations
Small Batch Indian-Spiced Chicken:
Use 10-cup (2.5 L) slow cooker. Halve recipe; cook for 4 hours or until juices run clear when chicken is pierced. Makes 2 to 4 servings.
Stove-Top Indian-Spiced Chicken: Brown onions as directed; transfer to bowl. Brown chicken; top with onions. Add stock mixture; cover and simmer until chicken is no longer pink inside, about 45 minutes.
Transfer chicken to platter; keep warm. Reduce flour to 1 tbsp (15 mL) and whisk with 2 tbsp (25 mL) water; whisk into pan and bring to boil. Reduce heat and simmer until thickened, about 2 minutes. Pour over chicken. Prepare topping as directed.
Number of Servings: 6
Recipe submitted by SparkPeople user SEUSSER.
Nutritional Info Amount Per Serving
- Calories: 315.4
- Total Fat: 7.5 g
- Cholesterol: 93.5 mg
- Sodium: 588.6 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 2.8 g
- Protein: 40.3 g
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