Slow Cooker Curry Chicken

cattiemac
cattiemac Posts: 251 Member
edited September 20 in Recipes
Slow Cooker Curry Chicken - from Women's Health Mag
*information added to database
Serves 4

2 cup(s) chicken breast cut in chunks
1 each large red and green pepper
2 small onions cut same size as peppers
3 cloves of garlic minced
3 tablespoon(s) curry paste
3 tablespoon(s) brown sugar or maple syrup
skim milk
3 tablespoon(s) cornstarch
Salt and pepper to taste

Directions

1. Place chicken, peppers, onions and garlic directly in the slow cooker pan.
2. Add curry paste and brown sugar and mix well. Add skim milk until the liquid reaches the top of the other ingredients and stir till blended. Turn slow cooker on low for 6 hours.
3. When the dish is ready, thicken the sauce with a mixture of cornstarch dissolved in ¼ cup milk. Add salt and pepper to taste and serve over rice.

Nutritional Information:
Calories 193
Fat 1.7 g
Saturated fat 0.4 g
Cholesterol 41.1 mg
Sodium 95.3 mg
Carbohydrates 26.7 g
Total sugars 14.3 g
Dietary fiber 3.7 g
Protein 18.3 g

Replies

  • nolachick
    nolachick Posts: 3,278 Member
    yummy! looks delish
  • missjenn
    missjenn Posts: 18 Member
    Yum! I love curry. Thanks for sharing.

    ~Jen
  • LaurieB5578
    LaurieB5578 Posts: 1,297
    this sounds great!

    Thank you!
  • cheri03
    cheri03 Posts: 172 Member
    How much milk?

    OOps, read the whole thing, got it! :happy:
  • swtally80
    swtally80 Posts: 278 Member
    I love curry!
  • cjk66
    cjk66 Posts: 1
    What brand of curry paste do you use? Is it spicy hot? Thanks!
  • ilike2moveit
    ilike2moveit Posts: 776 Member
    thanks, always looking for new healthy recipes
  • cattiemac
    cattiemac Posts: 251 Member
    What brand of curry paste do you use? Is it spicy hot? Thanks!

    I typically use Patak's mild curry paste. I don't find the dish hot - but I'm a bug curry fan. If you're worried about it being hot use half of what it calls for and at the end if it's not spicy enough for you I suggest adding more. It's much easier to do it that way than make an entire dish that you can't eat because it's too spicy.
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