Slow Cooker Yellow Indian Chicken Curry

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 278.1
  • Total Fat: 3.2 g
  • Cholesterol: 47.4 mg
  • Sodium: 228.8 mg
  • Total Carbs: 38.8 g
  • Dietary Fiber: 3.8 g
  • Protein: 23.2 g

View full nutritional breakdown of Slow Cooker Yellow Indian Chicken Curry calories by ingredient


Introduction

A healthy, spice-packed treat for your taste buds, made simple with a Crock Pot. Serving size includes rice, if you eat the curry alone it will be less calories and carbs. A healthy, spice-packed treat for your taste buds, made simple with a Crock Pot. Serving size includes rice, if you eat the curry alone it will be less calories and carbs.
Number of Servings: 6

Ingredients

    2 boneless skinless chicken breasts, diced

    SAUCE
    2 tbsp cream of coconut (I was supposed to use 1 can of coconut milk. Couldn't find it at the store, so I figured cream of coconut would be the same. False, it is thick like syrup and WAY sweet! So I omitted the sugar from the original recipe, and added a lot less of this, hoping the coconut flavor would still be there.)
    1 cup skim milk (Since I didn't have enough liquid from the lack of coconut milk.)
    1/2 cup sour cream
    1 small can tomato sauce

    SPICES
    2 tbsp curry powder
    1 tbsp cumin (mine was not ground)
    1 tsp ground coriander
    1 tsp turmeric
    1 tsp red Thai spice (for a bit of a kick. Can use Tabasco or omit for no 'bite')
    1 tsp ground ginger
    1/4 cup chopped cilantro

    VEGGIES
    1/2 can garbanzo beans
    1/2 vidalia onion, diced small
    3 cloves garlic, diced small
    1/4 red bell pepper, diced
    1 cup fresh green beans, cut into 1 inch pieces
    1 small sweet potato, diced

    RICE
    1 cup rice (basmati or jasmine is best)
    1 1/2 cup water to boil rice
    1/4 cup chopped cilantro

Tips

You can cut out any spices you don't like, or add extra if you want it spicier (Tabasco or sriracha perhaps?). The vegetables are also negotiable, I threw the bell pepper in because it was old and I needed to use it, and I didn't add eggplant because I'm not very fond of it. So make it your own and enjoy a taste of India!


Directions

Dice up the chicken and veggies, spray the inside of the Crock Pot. Add all sauce ingredients and spices, whisk together. Add chicken and mix well to coat. Put all vegetables in on top to steam or mix into the sauce. Cook on high for 4 hours or low for 6. It will be a lovely yellow color, and smell divine. Cook the rice when it has 20-30 minutes left and serve hot.

http://collegeapprovedfood.blogspot.com/2012/09/crock-pot-indian-yellow-chicken-curry.html

Serving Size: A serving is about 1/2 cup cooked rice + 1 cup curry