Delicious and Spicy Chicken Crockpot Curry Recipe to Make at Home

Jump to Recipe

An like shooting fish in a barrel from-scratch spicy craven crockpot curry with a kick of chili spice. Anybody loves a skillful takeout curry, but homemade chicken curry is something special. Even more so if you raid that spice cabinet and make everything from scratch.

Served up in the middle of the tabular array with a mountain of rice, some pita bread and mango chutney and you accept a feast that'll beat out anything on that accept-out menu!

This back-scratch uses a fair number of spices likewise every bit iii teaspoons of HOT chili powder to give you a medium-hot back-scratch. If you want to dial down the heat, just use less or replace with mild chili powder.

If you want to make enough for leftovers, y'all can double the amounts of everything no problem. If y'all practice this, you may demand to stir in a little cornstarch slurry at the end to thicken it (1 tbsp cornstarch mixed with 2 tbsp common cold water).

Any leftovers can exist cooled, covered and refrigerated or frozen for a super-quick mid-calendar week meal.

Here's what you'll demand for the craven crockpot back-scratch recipe:

Serves 4

• 1 tbsp. vegetable oil
• 1 big onion, peeled and chopped
• 3 chicken breasts (boneless and skinless) diced
• 3 cloves garlic, peeled and minced
• 1 large piece of ginger (near the size of your thumb), peeled and finely chopped
• ane tsp salt
• ½ tsp basis black pepper
• 3 tsp hot chili pulverisation (use less or mild chili if you don't like your curry too hot)
• i tbsp ground cilantro
• ½ tbsp cumin
• 1 tbsp back-scratch powder
• 1 tsp paprika
• 1 tsp cinnamon
• one loving cup chicken stock (water plus a stock cube is fine)
• 1 x 14oz can chopped tomatoes
• 2 tbsp tomato puree
• 2 tsp sugar (this is to annul the acidity in the tomatoes)
• 1 ten xiv-oz tin can total-fat coconut milk

To serve:

Rice, chopped cilantro and finely chopped chilies

Directions to set the spicy chicken crockpot curry:

1. Preheat your slow cooker to loftier. Heat the oil in a large pan (or the insert of your slow-cooker if it can go on the hob), add in the onion and cook on a medium heat for 5-six minutes until softened.

2. Add together the chicken and cook for 3-4 minutes until simply sealed.

3. Add together in the garlic, ginger, salt, pepper, chili pulverisation, footing cilantro, cumin, back-scratch powder, paprika and cinnamon.

4. Stir to glaze the chicken and melt for 1-2 minutes.

5. Add in the stock, tinned tomatoes, tomato puree, sugar and kokosnoot milk.

6. Stir, bring to a gentle chimera then cascade into your irksome cooker and cook for three-4 hours on high or 5-6 hours on low.

7. Take the chapeau off and give everything a stir (the oils volition have risen to the top, so you can spoon most of information technology out, or just stir it dorsum in). Sprinkle with cilantro and serve with rice.

Prep Time 15 minutes

Cook Time 6 hours 4 seconds

Total Time half-dozen hours 15 minutes 4 seconds

Ingredients

• i tbsp. vegetable oil
• 1 big onion, peeled and chopped
• 3 chicken breasts (boneless and skinless) diced
• 3 cloves garlic, peeled and minced
• 1 large piece of ginger (well-nigh the size of your thumb), peeled and finely chopped
• 1 tsp salt
• ½ tsp ground black pepper
• 3 tsp hot chili powder (use less or mild chili if you don't similar your back-scratch also hot)
• 1 tbsp basis cilantro
• ½ tbsp cumin
• 1 tbsp curry pulverisation
• 1 tsp paprika
• one tsp cinnamon
• 1 cup chicken stock (water plus a stock cube is fine)
• 1 x 14oz can chopped tomatoes
• two tbsp lycopersicon esculentum puree
• two tsp sugar (this is to counteract the acidity in the tomatoes)
• ane x 14-oz can full-fatty coconut milk

To serve

• Rice, chopped cilantro and finely chopped chilies

Instructions

1. Preheat your slow cooker to high. Rut the oil in a large pan (or the insert of your slow-cooker if it can go on the hob), add in the onion and melt on a medium estrus for 5-half-dozen minutes until softened.
2. Add the chicken and cook for 3-iv minutes until just sealed.
3. Add together in the garlic, ginger, common salt, pepper, chili powder, ground cilantro, cumin, back-scratch pulverisation, paprika and cinnamon.
4. Stir to coat the chicken and melt for ane-ii minutes.
5. Add together in the stock, tinned tomatoes, tomato puree, sugar and coconut milk.
6. Stir, bring to a gentle bubble then pour into your boring cooker and cook for 3-4 hours on high or 5-vi hours on low.
7. Take the chapeau off and requite everything a stir (the oils will take risen to the top, so you lot tin spoon about of it out, or but stir information technology back in). Sprinkle with cilantro and serve with rice.

Diet Data:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 507 Total Fat: 35g Saturated Fat: 22g Trans Fat: 0g Unsaturated Fatty: 11g Cholesterol: 62mg Sodium: 796mg Carbohydrates: 31g Fiber: 4g Sugar: 8g Poly peptide: 22g

penningtonmari1948.blogspot.com

Source: https://www.diys.com/spicy-chicken-crockpot-curry/

Share this post