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How To make Indian Simmered Chicken in A Crock Pot
Ingredients
3
pound
chicken, cut-up
1
each
onion, sliced thick
3
tablespoon
curry powder
1
each
peas, frozen, small package
1
cup
rice, long-grain
Directions:
Arrange onion slices in the bottom of the pot. Rub curry powder over the chicken pieces. Arrange the chicken on the onion. Add water half way up the cooker. Place the lid on the pot, turn to high and heat for 1 hour, until liquid comes to a boil. If you wish to eat six hours later, turn to low. If you wish to eat in 3 to 4 hours, leave on high.
After cooking, drain and reserve the juice from the pot. Thicken and use it for a sauce or refrigerate for soup later.
Cook a pot of long grained rice in chicken broth or bouillon. Toss in a few frozen peas, place chicken pieces on top and sprinkle with parsley.
VARIATIONS:
italian: Substitute italian herbs for the curry. Prepare a plain batch of pasta, open a jar of pasta sauce and serve with the chicken.
HUNGARIAN: Use pepper, nutmeg and salt in place of the curry. Cook egg noodles, sprinkle with paprika and serve with the broth from the chicken and sour cream.
TEX-MEX: Try chili powder instead of curry on the chicken and serve with cornbread and plain rice.
How To make Indian Simmered Chicken in A Crock Pot's Videos
Slow Cooker Chicken and Rice Recipe - How to make Chicken and Rice in the Slow Cooker
I love a good slow cooker meal and this Slow cooked Chicken and rice with vegetables is perfect for a week dinner. The chicken and rice are well seasoned and full of flavor.
KITCHEN UTENSILS
get the slow cooker here;
get the cast iron pan here;
INGREDIENTS
2 cups rice
2 cups frozen vegetables
2 cups chicken broth
1 Tbs soy sauce
Salt to taste
4 bone in skin on chicken thighs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon dried thyme
salt and pepper to taste
olive oil
1 medium onion, sliced
3 cloves garlic, minced
Brief Instruction
* Pour rice into slow cooker
* Add frozen veggies, chicken broth, soy sauce and salt, mix together then set aside.
* Mix all spices together then season both sides of chicken of chicken thighs.
* Heat oil in pan on medium high heat, then sear chicken 2 - 3 minutes on both sides.
* Add Seared chicken to slow cooker
* Saute minced onions in the pan until caramelized.
*Add minced garlic to onions and saute for 30 seconds to get flavorful.
*Add Sauted onions and garlic to the slow cooker.
*Cover and Slow cook on high for 4 hours
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5 MINUTE SLOW COOKER CURRY | EASY CHICKEN CURRY | KERRY WHELPDALE
Today's video is a 5 minute slow cooker curry. I love using my slow cooker as it means I can prepare everything in the morning and when we are ready to eat in the evening, its all cooked and ready!!
SLOW COOKER:
INGREDIENTS (to serve 4):
500g chicken
1 onion
3 garlic cloves
1 tin coconut milk
2 tblspn curry paste of your choice
1 vegetable stock cub
1 cup water
1 tblspn Garam Masala
1 tblspn Cumin
Kale
1 cup Rice or similar
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How to Make Chicken Curry in a Slow Cooker!
Family friendly, budget friendly & meal prep friendly, need I say more!? Below I share my ultimate recipe resulting in an aromatic chicken curry you’re sure to return to again and again x
Serves: 4
1 tbsp sunflower oil
1 tbsp garam masala
8 chicken thighs, boneless & skinless
250ml chicken stock
400g tin chopped tomatoes
1 red pepper, diced
Sea salt
For the spice paste:
1 onion, finely chopped
3 cloves garlic, peeled & sliced
1 large thumbsized piece ginger, peeled & sliced
Small handful fresh coriander, stalks & leaves
1 tbsp turmeric
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp ground ginger
1/2 tsp chilli powder
Pinch of freshly ground black pepper
To serve:
Juice of ½ lemon
A small handful of coriander leaves, to garnish
250g basmati rice, cooked
Place all the ingredients for the spice paste in a food processor and blitz until completely smooth. Transfer to a bowl and set aside.
In a mixing bowl, combine the chicken with 1 tablespoon of the sunflower oil, garam masala, and a generous seasoning of salt & pepper. If possible, leave to sit for at least 1 hour but don’t worry if you don’t have time for this. Heat a large, high sided pan over a medium high heat and add the remaining oil. Once hot, fry the chicken until golden brown on all sides. Remove the chicken from the pan and set aside on a plate.
If required add another drop of oil and over a medium high heat, fry the paste for 6 minutes until aromatic, stirring regularly.
Slowly incorporate the chicken stock to the pan until smooth, before transferring to a slow cooker with the tin of chopped tomatoes, red peppers and the fried chicken on a high setting for 4 hours or a lower setting for 6 hours.
Before serving, add a juice of half a lemon alongside a generous dollop of cream. Enjoy with basmati rice, a scattering of coriander leaves & sea salt.
Chicken with vegetables (Crockpot)
INGREDIENTS
4 boneless, skinless chicken breasts
1 pound red potatoes, halved
1 pound baby carrots
1 pound green beans, trimmed
1 cup reduced sodium soy sauce
1/2 cup honey
2 cloves garlic, minced
1 teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon ground black pepper
INSTRUCTIONS
Put chicken breasts, potatoes and carrots in a 6-7 quart slow cooker.
In a separate bowl whisk together soy sauce, honey, garlic, basil, oregano and pepper.
Pour the soy sauce mixture over the chicken and vegetables. Cook on low for 7-8 hours or on high for 3-4 hours. Add the green beans during the last 30 minutes of cooking time.
Enjoy!
Easy Chicken Biryani Recipe in Slow Cooker
Hyderabad Chicken Biryani in Slow cooker .
Marinate Chicken & put in the Slow Cooker Cook on high for 2 hour After Add Half Cooked Basmati Rice in to it & Cook for 30-40 min ..Delicious Chicken Biryani is Done !!
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Slow Cooker Curry Chicken With Potatoes | CaribbeanPot.com
Learn how to make flavorful and juicy Curry Chicken (chicken breast) With Potatoes in a Slow Cooker, with simple step by step instructions from Chris De La Rosa of CaribbeanPot.com
#curry #currychicken #slowcooker
Curry Chicken Ingredient list
2-4 lbs chicken breast
3/4 teaspoon salt (adjust)
8 grape tomato (or 1 medium)
4-6 cloves garlic
1 1/2 tablespoon Caribbean green seasoning
1 medium onion (diced)
2 tablespoon curry powder
1 tablespoon coconut cream
4 curry leaves
2 thick slices ginger
1 bay leaves
1/4 cup water
2 tablespoon olive oil
2 tablespoon chopped cilantro
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