Best 2 Tender Crock Pot Chicken Curry Recipes

Indulge in a culinary journey to the heart of Indian cuisine with our delectable Tender Crock-Pot Chicken Curry recipe. This aromatic dish, brimming with vibrant spices and tender chicken, promises an explosion of flavors that will tantalize your taste buds.

Meticulously crafted with a symphony of spices, including turmeric, cumin, coriander, and garam masala, this curry is a symphony of flavors that will transport you to the vibrant streets of India. The succulent chicken, slow-cooked to perfection in a creamy tomato-based sauce, absorbs the essence of these spices, creating a rich and flavorful curry that is sure to impress.

Accompanying this main course are two additional recipes that perfectly complement the chicken curry. The Fluffy Basmati Rice recipe provides a light and airy base for the curry, while the Cucumber Raita recipe offers a refreshing contrast with its cooling yogurt and cucumber combination.

Together, these recipes create a complete and satisfying meal that is sure to become a family favorite. So, gather your ingredients, prepare your Crock-Pot, and embark on a culinary adventure with our Tender Crock-Pot Chicken Curry, Fluffy Basmati Rice, and Cucumber Raita recipes. Let the tantalizing aromas fill your kitchen as you create this Indian feast in the comfort of your own home.

Here are our top 2 tried and tested recipes!

SLOW-COOKED CURRY CHICKEN

Slow-Cooked Curry Chicken image

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

Ingredients

6 boneless skinless chicken breast halves (6 ounces each)
1-1/4 teaspoons salt
1 can (13.66 ounces) light coconut milk
1 teaspoon curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
3 green onions, sliced, divided
2 tablespoons cornstarch
2 tablespoons cold water
1 to 2 tablespoons lime juice
3 cups hot cooked rice

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

CROCK POT CHICKEN CURRY RECIPE

Crock Pot Chicken Curry Recipe image

Come home to a flavorful and delicious Crock Pot Chicken Curry. Throw all your ingredients into your slow cooker and enjoy a spice-filled sauce that pairs perfectly with rice!

Provided by Erin Henry

Categories dinner

Time 6h10m

Number Of Ingredients 14

Ingredients

2 - 2 1/2 pounds chicken thighs (or breasts)
3 Tablespoons curry powder
1 teaspoon turmeric powder
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 red pepper flakes (optional)
1 15 oz can coconut milk (lite or full fat)
1 cup chicken stock
2 cloves fresh garlic
2 Tablespoons butter (or olive oil)
4 cups white sweet potatoes (peeled and cut into 1-inch cubes)
1 medium sweet onion (cut into 1-inch pieces)
Rice (cooked)
Cilantro (chopped (optional))

Steps:

Place all your spices, plus coconut milk, chicken stock, and fresh garlic in your crock pot. Stir until combined.
Place your chicken in the crock pot as well as sweet potatoes and onions. Stir to coat with sauce. Now, add the butter.
Cover your slow cooker and set on low for 6-8 hours or high for 4-6 hours.
During the last 30 minutes of cooking, remove the chicken from the crock pot and shred it with two forks. Place chicken back into the crock pot for remaining cooking time.
Turn off your crock pot, mix ingredients, and let rest for about 20 minutes before serving. This will help thicken the sauce.
Serve over rice and a side of naan.

Nutrition Facts : Calories 420 kcal, Carbohydrate 19 g, Protein 52 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 251 mg, Sodium 336 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

Tips:

Use boneless, skinless chicken breasts or thighs for a leaner dish. You can also use bone-in chicken, but you'll need to increase the cooking time by about 30 minutes.
Choose your vegetables wisely. While the recipe calls for carrots, potatoes, and peas, you can easily substitute other vegetables that you have on hand. Some good options include broccoli, cauliflower, sweet potatoes, and green beans.
Don't be afraid to adjust the spices to your liking. If you like your curry mild, use less curry powder. If you like it spicy, add more. You can also add other spices, such as cumin, coriander, and turmeric, to taste.
Serve the curry over rice or naan bread. This will help to soak up the delicious sauce.

Conclusion:

This tender crock-pot chicken curry is a flavorful and easy-to-make dish that's perfect for a busy weeknight. With its tender chicken, flavorful sauce, and hearty vegetables, this curry is sure to be a hit with your family and friends. So next time you're looking for a delicious and easy dinner idea, give this crock-pot chicken curry a try. You won't be disappointed!