Welcome to my Slimming World Chicken Curry recipe In The Slow Cooker. Delicious creamy mild chicken curry slow cooked in the crockpot and then served with vegetables or rice. Easy to prepare and allows you to set and forget.
Dominic hates curry. Whether it is chicken curry, beef curry or even vegetarian curry, he would rather run a marathon than eat it.
He hates the taste of curry sauce and would always choose a Thai curry with coconut milk over a traditional Indian one.
This means that I don’t get the opportunity to have a chicken curry very often and I clearly used the blog as an excuse to make myself one.
You see I hate the idea of cooking separately and would normally rather go without then do separate meals.
But it also felt a shame that I have never really had a decent homemade chicken curry in the slow cooker and this was the perfect time to have one.
Plus my daughter is now 2 and loves chicken no matter how you cook it.
So I set to work and I made this Slimming World friendly, completely Syn Free curry for us to tuck into.
But like with most of my slow cooker recipes I always create them for four people in mind, not 1 and a toddler so after a generous portion at lunchtime there was still loads left.
What I did was in the evening I had curry again, just this time what I did was bulk it up with chickpeas, seasonal vegetables and sweet potato.
It was amazing and the second round was enough to feed another four people.
Thankfully, by this time my teenage son was home from school and had no issue helping me finish and then he complained that it was all gone!
I am thinking I need another job to fund his huge appetite!!!
But without further introduction this is my go to Slimming World go to chicken curry recipe in the slow cooker.
Simply use this as your base and then add your favourite vegetables or even add some rice or fries. The choice is yours!
Print Recipe
Welcome to my Slimming World Chicken Curry recipe In The Slow Cooker. Delicious creamy mild chicken curry slow cooked in the crockpot and then served with vegetables or rice.
Peel and dice the onion and place it in the bottom of the slow cooker.
Dice the chicken breasts and add it too.
Add the garlic and all the seasonings along with the yoghurt and cheese.
Using your hands mix everything thoroughly so that the seasoning and yoghurt coats the chicken and onion well.
Place the lid on and set it to high and cook for 4 hours.
After 4 hours stir and serve with white rice.
Notes
I used fat free Greek Yoghurt in mine but you could use Fromage Frais instead. It just depends on what you have in your fridge. You can also swap the chicken for pork or for fish as either is nice for the base of the curry.
If you want the curry more spicy, add a teaspoon of chilli powder to the spice blend.
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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okay, secondly, you can put a tea towel under the lid. that will capture some of the moisture, it stops it circulating in the slow cooker. and then thirdly, you can use a corn flour slurry, so into a bowl, a little bit of corn flour, cold water, mix it with your finger, pour it in, stir it. you're done.
Yes, you can put raw chicken in a slow cooker! Slow cookers and Crock-Pots are designed to cook raw meats. The direct heat from the pot, lengthy cooking time and steam created from the tightly covered container destroys bacteria, making slow cooking safe. You can put frozen chicken in a slow cooker, too!
"Browning, or caramelizing, meat before putting it into a slow cooker isn't 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."
Overcooking might play a role in your chicken's tire-like texture. Leaving chicken in a pan, oven, or grill for just a little too long can suck the moisture right out and leave you with a dry, rubbery bird. Without moisture, the protein fibers in the chicken become elastic.
For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.
Place the cooker on a high setting, and open the lid for 30-45 minutes to let excess moisture cook off. The liquid will reduce, leaving you with a thick and delicious gravy or sauce. (Tip: This trick can also be applied for thickening stews, or when you've accidentally added too much liquid.)
Aside from accidentally overcooking the meals, the most common reason we see for tough, rubbery, or overdone chicken is customers using a Crockpot that is far too big.
When cooking meat or poultry, the water or liquid level should cover the ingredients to ensure effective heat transfer throughout the crock. Some manufacturers of slow cookers recommend adding liquid to fill the stoneware 1/2 to 3/4 full. Follow the manufacturer's recipes and directions for best results.
Chicken breasts are a lean cut and the key to slow cooking them without drying them out involves the right amount of moisture. Add just enough liquid to come 1cm up the side of the bowl. Cover and cook on High for 2 ½-4 hours or on Low for 4-6 hours.
Put simply, if you wash raw chicken, you are cross-contaminating your kitchen. Yes, fresh fruit and vegetables should be washed with cold water before preparation, but raw poultry should not. Don't worry: Properly cooking chicken will destroy any pathogens. In fact, it is the only way to destroy those pathogens.
Cover your crock pot and cook chicken breasts on low for 6-7 hours or on high for 3-4 hours. Chicken is done when the internal temp reaches 165 degrees F. Use chicken in your favorite recipes. Perfect for shredding!
Yes, chicken breast will become softer and more tender the longer it is cooked, provided it is cooked at a low enough temperature. If it is cooked at too high of a temperature, the chicken breast will become dry and tough.
Your curry can taste bitter if the spices and garlic are burnt or if you've added too much fenugreek to the dish. You see, the secret to cooking a delicious curry recipe is to create a spicy paste and slowly cook it before adding your meat.
How do I cook chicken such that it isn't chewy and rubbery? Sear chicken in the pan on the highest heat, for less than a minute, just until there is the desired color. Then put your pan in the oven at 140 to 180 degrees until cooked. It is cooked when 70 degrees Celsius inside, or when firm (not hard) to touch.
A cornstarch slurry is a mixture of a cold liquid with cornstarch. It is used as a thickening agent, and is particularly common in Asian sauces. As a rule of thumb, dissolve 2 parts cold water and 1 part cornstarch. Add the slurry to your sauce as it simmers in the slow cooker.
Cornstarch, potato starch, and chickpea flour are a couple of pantry-friendly ways to thicken soups, stews, and sauces in the slow cooker. Just a tablespoon or two of any — added towards the end of cooking — will thicken sauces especially well.
Cook the curry for a longer time: This will allow the excess water to evaporate, leaving a thicker and more concentrated curry. Use a smaller pot: A smaller pot will have a larger surface area relative to the volume of the curry, which will allow more of the water to evaporate as the curry cooks.
Introduction: My name is Van Hayes, I am a thankful, friendly, smiling, calm, powerful, fine, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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