Best 3 Slow Cooked Curried Chicken With Cauliflower Recipes
Indulge in a culinary journey with our delectable Slow-Cooked Curried Chicken with Cauliflower. This flavorful dish combines tender chicken, succulent cauliflower florets, and an aromatic curry sauce, slow-cooked to perfection for a symphony of flavors. Experience the richness of Indian spices, the warmth of ginger and garlic, and the freshness of vibrant vegetables, all harmoniously blended in this soul-satisfying meal. Prepare to tantalize your taste buds with this easy-to-follow recipe, perfect for a comforting dinner or a special occasion. In addition to the main recipe, discover variations that cater to different dietary preferences, including a slow-cooker chicken curry without cauliflower, a vegan slow-cooker curry, and a slow-cooker chicken tikka masala. Explore the diverse flavors of Indian cuisine with these curated recipes, designed to delight your palate and leave you craving more.
Let's cook with our recipes!
SLOW-COOKER FREEZER-PACK CAULIFLOWER AND CHICKPEA CURRY
Quartering the cauliflower, rather than cutting it into florets, allows this vegetarian meal to simmer all day in the slow cooker without it becoming mush. Stow a few bags of this pre-assembled meal in the freezer to keep on hand for busy nights.
Provided by Food Network Kitchen
Categories main-dish
Time 9h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Layer the cauliflower, chickpeas, tomatoes, carrots, garlic, curry powder, honey, ginger, crushed red pepper flakes, 2 teaspoons salt and a few grinds of black pepper in a large resealable plastic bag. Squeeze out the air from the bag and seal. Freeze until ready to use, up to 3 months. Thaw in the refrigerator for at least 24 hours before cooking.
- Pour the contents of the bag into a 6-quart slow cooker. Cook on low until the cauliflower is tender and can easily be pierced with a paring knife, 7 to 9 hours. Pour in the coconut milk and gently stir, being careful to keep the cauliflower quarters intact. Season to taste with salt and pepper. Serve with lime wedges, cilantro and cashews for topping.
Nutrition Facts : Calories 390, Fat 24 grams, SaturatedFat 19 grams, Cholesterol 0 milligrams, Sodium 1200 milligrams, Carbohydrate 37 grams, Fiber 11 grams, Protein 12 grams, Sugar 11 grams
SLOW-COOKED CURRY CHICKEN
Our three children love the spicy flavors found in this Crock-Pot chicken curry. Add more or less curry depending on your taste preferences. -Helen Toulantis, Wantagh, New York
Provided by Taste of Home
Categories Dinner
Time 4h55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Sprinkle chicken with salt. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. Place in a 5-qt. slow cooker., Combine the coconut milk, curry, turmeric and cayenne; pour over chicken. Sprinkle with half the onions. Cover and cook on low for 4-5 hours or until chicken is tender., Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until sauce is thickened. Stir in lime juice. Serve chicken with rice and sauce; sprinkle with remaining onions.
Nutrition Facts : Calories 353 calories, Fat 9g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 576mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges
SLOW COOKER CHICKEN CURRY
This slow cooker chicken curry recipe couldn't be easier--the ingredients all go in at the same time and in just a few hours, dinner's ready! Serve over cauliflower rice sauteed with Indian spices, and garnish with fresh cilantro and a dollop of light sour cream.
Provided by Juliajewelia
Categories Chicken Curry
Time 2h15m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 276.2 calories, Carbohydrate 8.7 g, Cholesterol 58.6 mg, Fat 16.8 g, Fiber 2.6 g, Protein 24.4 g, SaturatedFat 13.1 g, Sodium 116.8 mg, Sugar 2.4 g
Tips:
- Use fresh, high-quality ingredients: This will make a big difference in the flavor of your curry.
- Don't be afraid to experiment with different spices: There are many different curry blends available, so feel free to try different ones until you find one that you like.
- Cook the chicken until it is cooked through: This will help to prevent the chicken from becoming dry and tough.
- Add the cauliflower in the last 30 minutes of cooking: This will help to prevent the cauliflower from becoming overcooked and mushy.
- Serve the curry with rice or your favorite bread: This will help to soak up the delicious sauce.
Conclusion:
Slow-cooked curried chicken with cauliflower is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken is tender and juicy, the cauliflower is roasted and flavorful, and the sauce is rich and creamy. This dish is sure to please everyone at the table.
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