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Slow-Cooked Curry Chicken Recipe
Slow-Cooked Curry Chicken Recipe photo by Taste of Home

Slow-Cooked Curry Chicken Recipe

Publisher Photo
“We adopted three children from Thailand,” says Helen Toulantis of Wantagh, New York. “All of us love the spicy flavors found in this dish.”
TOTAL TIME: Prep: 25 min. Cook: 4-1/2 hours
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 4-1/2 hours
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Slow-Cooked Curry Chicken in Light & Tasty February/March 2008, p49

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.

Medium-Bodied White Wine

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

Reviews for Slow-Cooked Curry Chicken

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 14, 2014

I added extra coconut milk, coriander, ginger, garlic, red bell pepper, roasted curried cauliflower and broccoli. Fabulous!

MY REVIEW
Reviewed Oct. 20, 2013

This dish seemed a little plain as it is listed so I used as a base and changed it up a bit. I used red curry paste instead with just a dash of curry powder. I added lemongrass and red pepper flakes. I used turkey breast instead of chicken since that is what I had in the freezer. Towards the end of the cooking cycle, I added broccoli, bamboo shoots and fresh basil leaves. since I felt this dish was lacking in vegetables. Turned out excellent. Will definitely make again.

MY REVIEW
Reviewed Feb. 4, 2013

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!

MY REVIEW
Reviewed Feb. 3, 2013

Yummy!

MY REVIEW
Reviewed Nov. 7, 2012

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

Thanks for the recipe!

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