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Slow-Cooked Curry Chicken Recipe

Slow-Cooked Curry Chicken Recipe photo by Taste of Home

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“We adopted three children from Thailand,” says Helen Toulantis of Wantagh, New York. “All of us love the spicy flavors found in this dish.”

This recipe is:

Healthy

Diabetic Friendly

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Slow-Cooked Curry Chicken Recipe

Prep: 25 min. Cook: 4-1/2 hours

Yield: 6 Servings

25 270 295

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

Directions

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 of 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. Yield: 6 servings.

Nutritional Facts 1 serving equals 353 calories, 9 g fat (5 g saturated fat), 94 mg cholesterol, 576 mg sodium, 27 g carbohydrate, 1 g fiber, 37 g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 starch, 1 fat.

Originally published as Slow-Cooked Curry Chicken in Light & Tasty February/March 2008, p49

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Slow-Cooked Curry Chicken

Slow-Cooked Curry Chicken

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Reviewed on Feb. 04, 2013 by Mahrieh

I did not have green onions so I used a whole onion and sliced it very thinly and covered the chicken. I also added crushed and chopped garlic and ginger. To amp the taste, I also added more hot curry paste. My kids loved it so much they asked me to make it again in the same week!

Reviewed on Feb. 03, 2013 by lberry222

Yummy!

Reviewed on Nov. 07, 2012 by kerrynjames

This recipe was quite tasty. I'll make it again, but I think it needs more veggies.

Thanks for the recipe!

Reviewed on Jan. 12, 2012 by blieske

This is going to be a favorite in our household! Great taste with a bit of a bite. We served with black japonica rice which I won't do again; the sauce competes, so make it with brown or white rice. Yummy!

Reviewed on Jun. 01, 2011 by Bastett

This is SOOO easy, both my husband and I and my sister and brother-in-law loved it. My husband said it was one of his favorite things I've ever made and to make it again anytime!

Reviewed on Jan. 16, 2011 by shandan23

I made this for my family last night, it was alright, aside from the cayenne pepper their really wasn't much flavor. We added a little bit of seasoned salt and that made it a little more flavorful. I will make it again but it won't beat the top of the list, we may try making it with snow peas and asparagus next time

Reviewed on Sep. 13, 2010 by scubacas

I'd call this a very mild curry but I did like it. I'd maybe increase the spices just a bit when I make it again. It was super easy; I was busy with other chores all day and just had to attend to it a couple of times.

Reviewed on Jul. 15, 2010 by jadedraven

This was EXTREMELY easy to make, and very good! I followed the recipe almost exactly except i didn't have tumeric so i used a little extra curry and cayenne...also all I had were regular onions not green ones so I used about 1 3/4 regular onions. I served with jasmine rice which is nice and sticky and went very well with the dish. The chicken was fork tender. Will definately be making this again

Reviewed on Apr. 25, 2009 by mjlouk

So easy to make! Tastes great!

Reviewed on Dec. 02, 2008 by tls81

delicious and very easy to make!!