Slow Cooked Curry Chicken and Vegetables
Make your own takeout.
Make your own takeout.
- pepper
- salt
- 1/4 cup flour
- 1 tablespoon curry powder
- 2 tsp cumin
- 2 tbsp cold water
- fresh squeezed lime juice
- 1.5 lbs boneless skinless chicken tenders preferably organic
- 1 large (or 2 small) yams or sweet potatoes cubed into 1 i
- 1 large red bell pepper sliced thin
- 6 scalions, sliced thinly
- 1 can chick peas drained and rinsed
- 2 cans light coconut milk
- 1 1/2 tsp ground tumeric
- 1 1/2 tsp cayenne pepper
- 2 tbsp thai red curry paste (you can buy it at whole food asian markets or other specialty stores)
- 2 tbsp corn startch
- Carbohydrate 59.8200631267697 g
- Cholesterol 0 mg
- Fat 0.851758750420275 g
- Fiber 1.74778127687878 g
- Protein 1.60563187538528 g
- Saturated Fat 0.0874162500680778 g
- Serving Size 1 1 Recipe (993g)
- Sodium 10.4347500005808 mg
- Sugar 58.0722818498909 g
- Trans Fat 0.199054750105449 g
- Calories 219 calories
Step-by-step
- First, prep all your vegetables ahead of time. It's important to keep the yams around the same size so they cook evenly. You could also substitute squash or pumpkin or any starchy vegetable or potato you like. But yams and squash are going to give you the most nutrition and they add a great flavor.
- Set your peppers, yams, and 1/2 of the scallions aside. Season the chicken with salt and pepper and dust lightly with flour.
- Pour a small glug of EVOO into a large non-stick skillet. Working in batches, brown chicken in the skillet and place in a 5-qt slow cooker (or crock pot). You are just looking to get a little color on the outside of the chicken, NOT to cook it through at all. It should only take a few minutes on each side.
- Add the peppers, yams, and chickpeas on top of the chicken.
- Put all of your spices in a small bowl and whisk in one can of the coconut milk. A few things here; I'm not a big spice measurer. The amounts listed above are estimates, go as heavy or light as you like and add more cayenne and chili paste if you want a little more heat. Taste the sauce when there is about an hour left in the cook time and adjust as desired. Secondly - coconut milk separates. Shake the cans well but it is normal for it to still appear chunky and weird-looking. It is not spoiled or rotten. It will soften with cooking.
- Pour the milk and spices into the crock pot over the chicken and vegetables and add the second can of milk. Top with 1/2 of the scallions. Cover and cook on low for 4 hours.
- After four hours combine the water and cornstarch until well mixed and add it to the pot. Taste and add salt and pepper as needed. Cook for an additional half hour on low.
- Before serving squeeze fresh lime juice over the top and sprinkle the remaining scallions over top. Serve with hot rice.
My Slow Cooker Curry Chicken Adventure: A Weeknight Winner
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant uphill battle. Between work, school pick-ups, and the never-ending laundry pile, the last thing I want is to spend hours slaving over a hot stove. That's why I've become a huge fan of slow cooker recipes – they're my secret weapon for stress-free weeknight dinners.
This Slow Cooker Curry Chicken and Vegetables recipe is a perfect example. It's incredibly flavorful, packed with nutritious ingredients, and requires minimal hands-on time. The best part? It tastes just like my favorite takeout, but without the added sodium and unhealthy fats. The slow cooker does all the work, allowing the spices to meld beautifully with the chicken and vegetables, creating a rich and deeply satisfying curry. The tender chicken, perfectly cooked vegetables, and creamy coconut milk sauce are a match made in culinary heaven. I serve it over fluffy rice, and it's always a hit with the whole family – even my picky eater!
The beauty of this recipe lies in its adaptability. Feeling adventurous? Experiment with different vegetables. Want a spicier kick? Add more cayenne pepper or a dash of your favorite hot sauce. This recipe is a blank canvas, allowing you to personalize it to your taste preferences. I often use whatever vegetables I have on hand, making it a fantastic way to use up leftover produce and minimize food waste.
One thing I love about this dish is the aroma it fills my kitchen with. As it simmers away, the fragrant spices create a warm and inviting atmosphere, making the whole cooking process a sensory delight. It's a perfect way to end a long day, knowing that a delicious and healthy meal awaits, without any significant effort. This recipe has become a staple in my weekly meal rotation, and I know it will quickly become a favorite in your home too. It's a testament to how simple and satisfying healthy cooking can truly be, even on the busiest of days. The ease and flavour make it a true winner in my book.
Tips for Success:
- Prep Ahead: Chopping the vegetables in advance saves valuable time on busy weeknights.
- Don't Overcook the Chicken: Brown the chicken only slightly before adding it to the slow cooker, ensuring it remains juicy and tender.
- Adjust the Spices: Feel free to adjust the amount of spices according to your preference. Start with less and add more as needed.
- Serve with Rice: Fluffy white rice is the perfect accompaniment to this creamy curry chicken.
- Make it a Meal Prep: This recipe is perfect for meal prepping. Prepare a large batch on the weekend and enjoy delicious leftovers throughout the week.
This slow cooker curry chicken and vegetable recipe is more than just a meal; it's a symbol of efficient and delicious cooking. It's a testament to the fact that healthy eating and busy schedules can coexist beautifully. So, ditch the takeout menus and embrace the convenience and flavor of this incredible dish. Your taste buds and your schedule will thank you!
