Slow-Cooked Curry Chicken Recipe
- 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
- 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.
1 serving: 353 calories, 9g fat (5g saturated fat), 94mg cholesterol, 576mg sodium, 27g carbohydrate (2g sugars, 1g fiber), 37g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 starch, 1 fat.
Reviews for Slow-Cooked Curry Chicken
"I made it as printed, my husband was NOT impressed. I tried thinking of things to add that might make it less bland. I recommend adding more or hotter curry powder. I also tried adding chestnuts and pineapple as well as more salt and pepper to the leftovers. I was able to eat it but it still seemed a bit bland. I'm not sure what, but it seemed to be missing something."
"I added extra coconut milk, coriander, ginger, garlic, red bell pepper, roasted curried cauliflower and broccoli. Fabulous!"
"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."
"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!"
"This recipe was quite tasty. I'll make it again, but I think it needs more veggies.Thanks for the recipe!"
"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!"
"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!"
"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"
"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."
"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"
"So easy to make! Tastes great!"
"delicious and very easy to make!!"
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer