Slow Cooker Chicken Curry
Need a gluten free and dairy free main course? Slow Cooker Chicken Curry could be an outstanding recipe to try. One portion of this dish contains approximately 36g of protein, 8g of fat, and a total of 424 calories. For $2.7 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 4. 19063 people were impressed by this recipe. It is a reasonably priced recipe for fans of Indian food. Head to the store and pick up onion, lemon juice, light coconut milk, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 4 hours and 10 minutes. It is brought to you by The Lemon Bowl. Overall, this recipe earns an outstanding spoonacular score of 98%. If you like this recipe, take a look at these similar recipes: Slow Cooker Chicken Curry, Slow Cooker Chicken Curry, and Slow Cooker Chicken Curry.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 240 minutes
Ingredients:
15 oz can chickpeas - drained and rinsed
15 oz can tomato sauce
½ teaspoon cayenne powder - optional
cilantro - optional garnish
2 tablespoons curry powder - salt-free
2 tablespoons lemon juice
½ cup coconut milk - light
½ cup chicken stock - low sodium
1 medium onion - thinly sliced
1 cup green peas - frozen
1 teaspoon salt
1 pound boneless, skinless chicken breasts
2 medium sweet potatoes - peeled and diced
Equipment:
slow cooker
whisk
tongs
Cooking instruction summary:
In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato sauce, curry powder, salt and cayenne.Add chicken breasts, onion, chickpeas and sweet potatoes. Using tongs, gently toss ingredients together to ensure evenly coated.Cook on Low for 8 hours or High for 4 hours.Stir in peas and lemon juice 5 minutes before serving.Serve over rice and with plenty of fresh cilantro.
Step by step:
1. In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato sauce, curry powder, salt and cayenne.
2. Add chicken breasts, onion, chickpeas and sweet potatoes. Using tongs, gently toss ingredients together to ensure evenly coated.Cook on Low for 8 hours or High for 4 hours.Stir in peas and lemon juice 5 minutes before serving.
3. Serve over rice and with plenty of fresh cilantro.
Nutrition Information:
covered percent of daily need
