Chicken Curry In Slow Cooker

    chicken curry
  • Chicken Curry is a common Punjabi cuisine dish popular in South Asia (specifically India), Bangladesh, East Asia, as well as in the UK, the U.S. and Caribbean.
    slow cooker
  • A countertop electrical cooking appliance that cooks food with low, steady, moist heat. It consists of a lidded round or oval cooking pot made of glazed ceramic or porcelain, surrounded by a housing, usually metal, containing a thermostatically controlled electric heating element.
  • A kitchen appliance consisting of a clay pot and its housing with self-contained electrical heating, characterized by a loose-fitting lid, relatively low temperatures, and long cooking times, and used especially in the preparation of stews
  • A large electric pot used for cooking food, esp. stews, very slowly
  • A slow cooker, Crock-Pot (a US trademark that is often used generically), or Slo-Cooker (a UK trade mark that is often used generically) is a countertop electrical cooking appliance that maintains a relatively low temperature compared to other cooking methods (such as baking, boiling, and frying
chicken curry in slow cooker - 150 Best
150 Best Indian, Thai, Vietnamese and More Slow Cooker Recipes
150 Best Indian, Thai, Vietnamese and More Slow Cooker Recipes
Featuring a wonderful array of curry dishes to suit every palate.
Slow cookers and curries really are a match made in culinary heaven, because slow cooking spices allows them to slowly release their essential oils and fragrance creating tantalizing and aromatic sauces, while at the same time rendering even the most economical cuts of meat succulent and tender.
These tantalizing recipes use ingredients easily found at a local grocer, without compromising authentic flavor. It's a wonderful internationally-influenced selection of recipes which also includes over 40 recipes for rice, chickpeas, lentils, beans and peas.
Dishes include
Spiced Prawn and Pineapple Curry, Bangkok Sour Pork Curry, Kali Dhal
Caribbean Curried Beef, Burmese Golden Rice, Butter Chicken
Pork Rendang, Sticky Jasmine Rice, Lemon and Date Pickle
Filipino Green Papaya Curry, Saag Dhal, Lamb Biryani
Creamy Spinach and Tomato Dhal, Jamaican Fresh Peach Chutney
There are also delicious and creative twists on accompaniments along with slow cooker know-how such as preparing various types of food for the slow cooker. Cooks will delight in the combination of the authentic sumptuous dishes as well as the greatly reduced time spent in the kitchen.

One bird, two dishes -- red Thai curry
One bird, two dishes -- red Thai curry
We poached a 5lb free-range chicken in our slow cooker after washing, drying and seasoning with S&P. Placed bird in slow cooker with carrots, tomatoes, celery, parsley and a bay leaf, plus about 6 cups of liquid (mostly water, some broth). Cooked for 6 hours on low and checked to ensure the internal temp reached 180 degrees. Removed skin from chicken and removed all the meat from the bone and put in an airtight container in the fridge. Strained remaining ingredients out and saved the liquid in an airtight container in the fridge. When it was cool, skimmed off about 90% of the fat. You can remove all the fat if you prefer. -- Chicken Curry This isn’t really much of a recipe, more just combining stuff from the “ethnic foods” section of the grocery store. I add in a few fresh ingredients and some potatoes (not an authentic addition to this dish, as far as I know) to make for a full and filling meal. 1 yellow onion, diced 3 cloves of garlic, minced 2 cans coconut milk (for a lighter dish, use one can of light milk, but I like at least half of the coconut milk to be normal) 3 tbs of red curry paste available in most major grocery stores and asian food markets 1 lb of peeled fingerling potatoes cut into 1” pieces 1-2 tbs of grated fresh ginger 1 can of sliced or julienned bamboo shoots 1 can of sliced water chestnuts 1 can of straw mushrooms or about 2 cups of fresh mushrooms sliced 1 red bell pepper chopped into 1/2” pieces 1/4 c of soy sauce (or to taste, we use the low sodium type) OPTIONAL: a couple tbs of fish sauce About 1/3 of the poached chicken meat which is about 2 cups Garnish with fresh cilantro or parsley Place a stew pot on medium heat. Add enough oil to coat the bottom. Cook onions and garlic until translucent. Add coconut milk and curry paste and stir until evenly blended. Bring to a low boil and then add potatoes, ginger, bamboo shoots and water chestnuts. Return to low boil then cook on low, covered for about 20 minutes or until the potatoes are almost done. When you stick a fork in a potato, it should be fairly tender but somewhat crumbly. Add mushrooms, bell peppers, soy sauce and chicken and cook until peppers and potatoes are tender. You can also add the fish sauce if you are using it. This will give it a more authentic flavor, but I never remember to pick any up. Serve over rice or noodles and garnish with fresh cilantro or parsley.
Ugly Bento
Ugly Bento
This doesn't look appetizing to me at all. But it was delicious. From Left: 1. Slow Cooker Chicken Curry 2. Kumquats (in brown cup) and dried berries 3. Egg cupcake and cheese (it melted because the chicken curry was so hot) 4. Messy celery with almond butter