Slow Cooked Chicken Curry

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 217.2

Total Fat: 4.1 g
Cholesterol: 54.4 mg
Sodium: 202.3 mg
Total Carbs: 21.2 g
Dietary Fiber: 3.3 g
Protein: 24.3 g

View full nutritional breakdown of Slow Cooked Chicken Curry calories by ingredient

Introduction

Quick and easy chicken curry. Serve with rice (basmati or brown). Quick and easy chicken curry. Serve with rice (basmati or brown).

Minutes to Prepare: 30

Minutes to Cook: 240

Number of Servings: 8

Ingredients

4 Medium onions

1 Tbsp olive oil

2 Cloves of Garlic

4 Tsp chopped ginger

3 small boneless, skinless chicken breast (750g)

2 Medium Sweet Potatoes

1 large can chopped tomatoes (drained)

4 sweet peppers, different colours

2 Tbsp curry paste

2 Tsp corriander powder

2 Tsp cumin powder

2 Tsp sweet paprika

salt to taste

Directions

Slice and fry the onions slowly, until well browned. Add the ginger and garlic 5 minutes from the end. You can fry the onions while you prepare the other ingredients. Empty into the slow cooker.
Cube and fry the chicken to seal it, in the oil left behind from the onions. Throw in the spices and curry paste near the end. Throw the chicken into the slow cooker.

Drain the canned tomatoes, cube the other vegetables. Add them to the pot.

Add some liquid, for example the tomato juice. Don't add too much though, a lot comes out during cooking. Turn the slow cooker on, cook for 4 hours on high, or 6 on low. Stir occaisonally. Salt to taste.

Number of Servings: 8

Recipe submitted by SparkPeople user AGN1964.