Slow Cooked Chicken Curry
Ran out of curry powder recently and replaced it not once but twice. My surplus of this spice blend sent me on a hunt for ways to enjoy my bounty. This is a reduced fat adaptation of a recipe. I just love slow cooker recipes for the ease of dump and run cooking. This one is a bit more involved since you need to prepare a lighter substitute for coconut milk. If you are not concerned about fat or calories, feel free to use regular or light coconut milk instead. A wonderful, rich flavored curry.
Ran out of curry powder recently and replaced it not once but twice. My surplus of this spice blend sent me on a hunt for ways to enjoy my bounty. This is a reduced fat adaptation of a recipe. I just love slow cooker recipes for the ease of dump and run cooking. This one is a bit more involved since you need to prepare a lighter substitute for coconut milk. If you are not concerned about fat or calories, feel free to use regular or light coconut milk instead. A wonderful, rich flavored curry.
- 1 1/2 teaspoons ground cumin
- 2 garlic cloves minced
- 3/4 cup water
- 1 teaspoon cornstarch
- 3 tablespoons all-purpose flour
- 3 tablespoons curry powder
- 1 cup chopped onion
- 1 cup fat-free evaporated milk
- 1 1/2 lbs boneless skinless chicken breasts or 1 1/2 lbs
- 1/2-1 teaspoon salt
- 1/4 cup peanuts chopped (optional)
- 2 cups small red potatoes scrubbed (halved or quartered)
- 1 1/2 cups carrots cut 1/4 inch thick on the bias
- 1 cup coarsely chopped cooking apple (make big chunks s
- 1/2-1 jalapeno pepper seeded and finely chopped (amount is to taste)
- 1 teaspoon instant low-sodium instant chicken bouillon granu
- 1 tablespoon fresh ginger peeled (minced or grated)
- 1/4-3/8 teaspoon coconut extract
- 1/4 cup raisins (optional) or 1/4 cup currants (option
- Carbohydrate 16.068940117906 g
- Cholesterol 1.70666666666667 mg
- Fat 5.0526669636478 g
- Fiber 2.5618866848672 g
- Protein 6.86634022160187 g
- Saturated Fat 0.745857531615829 g
- Serving Size 1 1 serving(s) (260g)
- Sodium 125.45728411511 mg
- Sugar 13.5070534330388 g
- Trans Fat 0.320343318251064 g
- Calories 131 calories
Step-by-step
- In a large bowl or plastic bag combine flour, curry powder, cumin, and salt. Add chicken cubes in three parts and shake to coat.
- Combine potatoes, carrots, apple, onion, garlic, jalapeno peppers, ginger, and chicken bouillon.
- Top with chicken.
- Pour water over chicken mixture.
- Cover slow cooker and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
- To make faux coconut milk combine cornstarch and 3 tablespoon of evaporated milk in a small sauce pan over medium heat.
- Whisk to mix, removing all lumps.
- Add remaining milk and cook just until milk thickens slightly.
- Remove from heat and add extract.
- About 15 minutes before serving, turn slow-cooker to high setting if not already there.
- Stir faux coconut milk into chicken mixture.
- Recover and cook for 15 minutes more.
- Serve over hot cooked rice.
- Sprinkle with nuts and raisins if desired.
My Accidental Curry Abundance: A Slow Cooker Delight
Let me tell you a story about a spice, a slow cooker, and a happy accident. It all started with an overzealous purchase of curry powder. I’d somehow ended up with way more than I could possibly use in a reasonable timeframe. Instead of letting it gather dust in the cupboard, I decided to embrace the abundance and find some creative ways to incorporate it into my cooking. That's how this recipe was born – a slow-cooked chicken curry, adapted from a beloved recipe, but with a healthy twist.
This recipe isn't just about using up excess curry powder; it's about the joy of slow cooking. There’s something magical about tossing everything into a slow cooker in the morning and coming home to a house filled with the aromatic steam of a delicious, home-cooked meal. This slow cooker chicken curry embodies that magic perfectly. It's wonderfully rich in flavour, with tender chicken, perfectly cooked vegetables, and a creamy sauce that's both satisfying and surprisingly light. I adapted the original recipe to reduce the fat content, using a homemade coconut milk substitute to keep things healthy without compromising on taste. If you're not watching your calories, feel free to use regular coconut milk – the results will be equally delicious!
What I love most about this recipe is its versatility. The vegetables are easily customizable; feel free to add or subtract based on your preference and what’s on hand. I often add extra vegetables like bell peppers or green beans. The optional peanuts and raisins at the end add a wonderful textural contrast and a touch of sweetness, but they’re easily omitted for a simpler dish. I personally like to serve this curry with a side of fluffy rice and a dollop of plain yogurt to cut through the richness.
One of the best things about this curry is how much better it tastes the next day! The flavours have time to meld together, resulting in an even more deeply satisfying meal. It’s perfect for meal prepping – make a big batch on a Sunday and enjoy delicious, healthy leftovers throughout the week. So, whether you’re a busy working mom, a seasoned traveler looking for easy meals on the go, or simply someone who appreciates a comforting, flavourful, and healthy dinner, this slow-cooked chicken curry recipe is one you won’t want to miss. Give it a try, and I promise you won't be disappointed. The aroma alone will transport you to a cozy kitchen, filled with warmth and the promise of a delicious meal. The best part? You'll not only enjoy a fantastic meal, but you'll also conquer that mountain of curry powder sitting in your pantry.
Beyond the simple act of cooking, this recipe reminds me of the unexpected joys of cooking. The unplanned abundance of curry powder led to this delicious adventure, proving that sometimes, the best meals come from embracing the unexpected. This recipe is more than just a meal; it's a reminder to embrace the unexpected twists and turns of life, and to find the joy in the simple act of creating something delicious from what you have on hand.
I hope you enjoy this recipe as much as I do. Feel free to share your own variations and experiences in the comments below! Happy cooking!
