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Crock Pot Chicken Curry

January 21, 2012
Crock pot Chicken Curry

I love my Crock Pot! I love using it  not only because it does all the cooking for me while I catch up on other things, but it makes my house smell so good all day! Not to mention it helps me create some pretty delicious recipes- like this one- Chicken Curry! This will be my first time making something other than soup or chili in my Crock Pot and man was this tasty! My boyfriend Matt claims he doesn’t even like curry but he sure piled the compliments to the chef for this dish (I love it when that happens)!

chicken curry with quinoa

…Or enjoy it plain

The smell drifting through my house while this cooked was amazing! The recipe below made enough for the two of us and one leftover plate for my lunch the next day. Double the recipe to feed more people or to have more leftovers.

Crock Pot Chicken Curry

Adapted from Martha Stewart

Ingredients:

  • 3  boneless, skinless chicken breasts
  • 1 medium onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 16 thin slices peeled fresh ginger (about 1 ounce)
  • 1 1/2 tablespoons curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 cup frozen green peas
  • 1 can unsweetened low fat coconut milk
  • 1/2 cup toasted cashews (optional, for serving)
  • 1/4 cup cilantro leaves (optional, for serving)
  • Serve with Quinoa on the side:
  • 1 cup quinoa
  • 2 cups vegetable broth
  • Salt and pepper

To Do:

In a slow cooker, toss the chicken, onion, garlic, ginger, curry powder, coriander, and cumin to coat. Season with a dash of salt. Cover, cook on high setting until the chicken is fork-tender, about 2 1/2 to 3 hours.

Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.

Start cooking the quinoa: Use 1 part quinoa to 2 parts vegetable broth and simmer until all the liquid is absorbed, stirring occasionally. Season with salt and pepper.

Back to the curry- transfer chicken to a large bowl and shred it with a fork. Return it to the pot.

You’re ready to serve! Top it with toasted cashews and fresh cilantro, if desired. Use a spoonful of quinoa with every bite of curry or just mix them together in your bowl. Rice is also very good with this dish.

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3 Comments

  • Reply Amy January 26, 2012 at 4:51 pm

    Ooh I love the idea of this. I’ve had a goodwill-bought crockpot for about half a year now and I have yet to use it. This looks easy, delicious, and healthy… I need to make it!

    • Reply Kranbox January 28, 2012 at 12:18 pm

      Crockpots are amazing. You need to get on that girl! 😉

  • Reply Ginger Lemongrass Marinade « Cooking Healthy for Two March 26, 2012 at 9:43 pm

    […] to eat it but I don’t know too much about cooking it. I’ve made a few curries (like my Slow-Cooked Chicken Curry- YUM) and a few soups here and there (Like my Thai Chicken Coconut soup). This weekend I used fresh […]

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