Best Cheats Crock Pot Indianpakistani Chicken Curry Semi Authentic Recipes

SLOW COOKER CHICKEN CURRY

Slow Cooker Chicken Curry image

This slow cooker Indian chicken curry recipe, aka crockpot chicken curry, is a simple, easy and effortless recipe with only ten minutes of hands-on work and a few hours of slow cooking. This beautiful deep red curry is flavored with exotic Indian spices and can be served over a bowl of rice or with a simple crusty bread.

Provided by Veena Azmanov

Time 3h10m

Number Of Ingredients 18

Ingredients

2 lbs Chicken (thighs//legs skinless bone-in)
2 tbsp Canola oil
8 large Garlic cloves (minced/grated )
3 inch Fresh ginger (grated)
4 tbsp Onion flakes (1 tbsp onion powder)
4 tbsp Tomato paste
1 tbsp Lemon juice
2 tbsp Coriander powder
1 tsp Cumin powder
½ tsp Turmeric powder
1 tsp Chilly powder (or cayenne pepper)
2 tbsp Smoked sweet paprika
½ tsp Garam masala
1 tsp Kosher salt
½ tsp Black pepper
½ cup Greek yogurt (or 1 cup coconut milk )
1 cup Chicken stock
¼ cup Cilantro chopped

Steps:

Prep - Thaw the chicken at least an hour before cooking. Pat dry with a clean paper towel. Pro tip - Frozen or wet chicken will result in too much liquid in the finished dish,

Nutrition Facts : Calories 237 kcal, Carbohydrate 9.7 g, Protein 15.3 g, Fat 15.1 g, SaturatedFat 3.5 g, Cholesterol 77 mg, Sodium 308 mg, Fiber 0.6 g, Sugar 2.5 g, UnsaturatedFat 12.3 g, ServingSize 1 serving

CROCK-POT INDIAN CURRY WITH CHICKEN

Crock-Pot Indian Curry with Chicken image

Let the crock-pot do the work with this exotic spice filled chicken Indian curry and come home to a delicious dinner simmering and ready to eat. Yum!

Provided by Christy

Categories Main Dish

Time 6h20m

Number Of Ingredients 18

Ingredients

2 lbs. chicken breast ((cut into 1" pieces))
1 medium onion ((finely minced))
2 Tbsp. butter ((or coconut oil for dairy free))
1 Tbsp. minced garlic
1 Tbsp. peeled and grated ginger
2 cups fresh roma tomatoes ((diced))
1 Tbsp. curry powder
2 Tbsp. garam masala
2 tsp. dried turmeric
1 tsp. Thai red curry paste
2 tsp. paprika
1 Tbsp. cumin
2 tsp. sugar
1 tsp. salt
4 Tbsp. tomato paste
13.5 oz. canned coconut milk ((I used lite))
1/2 tsp. cayenne pepper ((or to taste))
1/2 cup roughly chopped cilantro

Steps:

Add all ingredients to a crock pot, except for cayenne pepper. Cook on low for 4-6 hours until chicken is cooked, stirring occasionally throughout this time.
Taste and adjust spice level if needed by adding ground cayenne pepper. Adjust other spices (salt, paprika, etc.) if needed. Simmer an additional 20 - 30 minutes after adding spices.
Serve with rice and garnish each dish with fresh cilantro.

Nutrition Facts : Calories 433 kcal, Carbohydrate 17 g, Protein 36 g, Fat 25 g, SaturatedFat 17 g, Cholesterol 107 mg, Sodium 627 mg, Fiber 7 g, Sugar 7 g, ServingSize 1 serving

CHEATS CROCK POT INDIAN/PAKISTANI CHICKEN CURRY - SEMI AUTHENTIC

Cheats Crock Pot Indian/Pakistani Chicken Curry - Semi Authentic image

In this curry, I've taken a shortcut and used a jar of pasta sauce and minced ginger and garlic from a jar but the end result would never make you think this isn't an authentic Indian or Pakistani recipe! The spices do a wonderful job of adding a kick to the curry and the aroma is absolutely amazing, thanks to the dried fenugreek. You will keep coming back to this recipe! It's a favourite at my house for those busy days!

Provided by FatimaCooks

Categories Curries

Time 4h2m

Yield 3 serving(s)

Number Of Ingredients 16

Ingredients

450 g chicken breasts, cubes
1 (500 g) jar pasta sauce
1 large onion, chopped very finely
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon salt
3/4 teaspoon red chili powder
1 teaspoon paprika
2 teaspoons coriander powder
1 1/2 teaspoons cumin powder
1/2 teaspoon garam masala
1/3 teaspoon turmeric
2 -4 tablespoons dried fenugreek leaves
2 tablespoons oil
1 piece gingerroot, julienne, for garnish
1 tablespoon dried fenugreek leaves, for garnish

Steps:

Throw everything into the crock pot.
Set to low for 4 hours.
Inhale and devour.

CROCK POT CHICKEN CURRY

Crock Pot Chicken Curry image

A wonderful dish served over rice. A salad of peanuts, coconut and banana goes well with this, or on the side as condiments.

Provided by Miss Annie

Categories Chicken Breast

Time 8h25m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

4 -6 boneless skinless chicken breasts
2 large onions, coarsely chopped
2 garlic cloves, minced
2 tablespoons butter
2 (14 ounce) cans tomatoes with juice, crushed
1 teaspoon cinnamon
2 tablespoons curry powder
1/2 cup raisins

Steps:

Brown chicken in butter; add garlic and onions and saute about 2 minutes.
Transfer to slow cooker.
Combine remaining ingredients and add to cooker.
Cook low for 6-8 hours.
Serve over rice.

CROCK POT CHICKEN CURRY

Crock Pot Chicken Curry image

Make and share this Crock Pot Chicken Curry recipe from Food.com.

Provided by KLBoyle

Categories Curries

Time 5h10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 boneless skinless chicken breasts, chopped
1 medium onion, chopped
2 large potatoes, cubed
2/3 cup orange juice
2 garlic cloves, minced
1 teaspoon chicken bouillon granule
1 teaspoon salt
1 teaspoon pepper
4 teaspoons curry powder
2 tablespoons cornstarch
2 tablespoons water

Steps:

Place chicken, onion and potatoes in crock pot.
Mix orange juice, garlic, chicken bouillon, curry powder, salt and pepper and pour into crock pot.
Cover and cook on low 5-6 hours.
Remove chicken and vegetables and keep warm.
Dissolve cornstarch in water and stir into sauce in crock pot.
Cover and cook 20 min or until thickened.
Spoon chicken and vegetables over rice and top with sauce.

Nutrition Facts : Calories 328.7, Fat 2.1, SaturatedFat 0.5, Cholesterol 68.5, Sodium 765.3, Carbohydrate 45, Fiber 5.4, Sugar 6.2, Protein 32

SLOW-COOKER CHICKEN CURRY

Slow-cooker chicken curry image

Try this easy, one-pot chicken curry that's low-fat, low-calorie and delivers three of your five-a-day. It's slow-cooked so the meat is beautifully tender

Provided by Sara Buenfeld

Categories Dinner, Main course, Supper

Time 6h10m

Number Of Ingredients 9

Ingredients

1 large onion, roughly chopped
3 tbsp mild curry paste
400g can chopped tomatoes
2 tsp vegetable bouillon powder
1 tbsp finely chopped ginger
1 yellow pepper, deseeded and chopped
2 skinless chicken legs, fat removed
30g pack fresh coriander, leaves chopped
cooked brown rice, to serve

Steps:

Put 1 roughly chopped large onion, 3 tbsp mild curry paste, a 400g can chopped tomatoes, 2 tsp vegetable bouillon powder, 1 tbsp finely chopped ginger and 1 chopped yellow pepper into the slow cooker pot with a third of a can of water and stir well.
Add 2 skinless chicken legs, fat removed, and push them under all the other ingredients so that they are completely submerged. Cover with the lid and chill in the fridge overnight.
The next day, cook on Low for 6 hrs until the chicken and vegetables are really tender.
Stir in the the chopped leaves of 30g coriander just before serving over brown rice.

Nutrition Facts : Calories 345 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 20 grams sugar, Fiber 8 grams fiber, Protein 28 grams protein, Sodium 1.3 milligram of sodium