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Easy Chicken Curry in the Crockpot
The following recipe for easy chicken curry shows you how to make a wonderful winter warmer in your slow cooker. You can serve this with boiled white rice or with naan bread if you like. This is a fresh-tasting curry which beats any of the boxed curry sauces hands-down. The tomatoes, ketchup, and red bell pepper give the curry an attractive red color, and the garlic, curry powder, and onion give it a subtle yet tasty flavor. Garnish this delicious chicken curry with fresh herb sprigs or sprinkle some chopped cilantro over the top.
Some people like to serve sour cream or yogurt with their curries, and you can also offer that as a side dish if you want. Raita makes a nice side dish, and you can make this by stirring some chopped fresh mint leaves and cucumber into plain yogurt, and perhaps a little minced garlic too. Use your judgment as to the quantities. Crockpots are always great for making flavorful recipes like chicken curry, because as the dish cooks the flavor really develops, and its strength and balance comes out. You can cook curry quickly on the stove but slow-cooking it will give it an extra-special something.
If you want to add extra ingredients to this curry, that is fine. You might like to add diced potatoes, carrots, sweet potatoes, zucchini, or eggplant. You can also throw in some raisins, pineapple chunks, banana, or chopped apple for sweetness. Banana usually dissolves in recipes like this so you will be left with a sweetness and banana aroma, rather than the chunks of banana. Many people love sweet curries though, so add some fruit if you want the extra sweetness plus the extra nutrient fruit offers.
Indian Chicken Curry with Garlic
Ingredients -
1½ lbs boneless skinless chicken breasts or 1½ lbs boneless skinless chicken thighs
2 diced tomatoes
1 tablespoon ketchup
1 minced garlic clove
3 tablespoons Indian curry powder
4 teaspoons instant chicken bouillon granules
1 chopped onion
1 chopped red bell pepper
4 cups hot water
1 tablespoon cornstarch dissolved in 2 tablespoons cold water
Fresh cilantro or parsley, for garnish
Preparation:
Put the onion in the crockpot, then the bell pepper and tomato.
Whisk the hot water with the bouillon powder, garlic, curry powder, and ketchup.
Add a pinch of salt too, if you are using a low-sodium bouillon.
Stir in the cornstarch mixture.
Pour this mixture over the vegetables, and then arrange the chicken on top.
Cover and cook for 4 to 5 hours on high or 8 to 10 hours on low.
Serve garnished with the cilantro or parsley.
(Serves 4)
Crockpot Chicken Curry Recipe
Photo Description:
This is a beautiful-looking recipe and it could not be easier to make. Although a lot of home cooks only make stews and soups in their crockpot, there are a lot of different crockpot recipes you can experiment with, perhaps making a curry like this one or even a crockpot dessert recipe or appetizer. This chicken curry is full-flavored and the flavors blend really well in the slow cooker, to give a professional result. If you usually get takeout curry, try making your own instead. You cannot help but be surprised at how great this really is.
