Anyone have a good recipe for different curries cooked in a slow cooker? | matalan

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Anyone have a good recipe for different curries cooked in a slow cooker?

Any recipes for curry, or india / asian food,chicken veg etc. that can be cooked in a slow cooker?

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4 Responses to “Anyone have a good recipe for different curries cooked in a slow cooker?”

  1. louisesept1970 says:

    I adapted Orange Curried Chicken to cook in the crockpot. This delicious recipe, using orange juice, bell peppers, onion, and curry powder, is a fabulous dish for company. Prep Time: 20 minutes Cook Time: 6 hours, Ingredients: 1 onion, chopped 1 yellow bell pepper, cut into 1" pieces 1 green bell pepper, cut into 1" pieces 4 boneless, skinless chicken breasts, cut into 1" pieces 1 clove garlic, minced 1 cup orange juice 1/4 cup water 1/2 tsp. salt 1 Tbsp. curry powder 3/4 cup whipping cream 3 Tbsp. cornstarch Hot cooked rice Chutney More curry powder Cashew pieces Preparation: In 3-4 quart crockpot, combine onion, peppers, chicken, garlic, orange juice, water, salt, and curry powder and mix well. Cover and cook on low for 6-7 hours until chicken is thoroughly cooked. In small bowl, combine whipping cream and cornstarch and blend with wire whisk. Stir into crockpot, turn heat to high, and cook for 15-20 minutes, stirring once, until sauce thickens. Serve over hot cooked rice with chutney, more curry powder, and condiments. Serves 4-6

  2. Ronald D says:

    Beef Curry for Crock Pot 1 lb cubed stew meat 6 tablespoons flour 1 tablespoon curry powder 1 teaspoon kosher salt 2 tablespoons vegetable oil 2 tablespoons vegetable oil 1 tablespoon butter 2 cups chicken broth or beef broth 2 onions, chopped 2 bell peppers, chopped 2 sweet potatoes, cubed mango chutney (optional) Combine the flour, salt and curry powder in a large ziptop bag. Add the cubed stew meat to the ziptop bag and shake to coat the meat. In a large skillet, heat 2 TB vegetable oil over medium heat. Remove the meat from the bag (shaking excess flour) and place it into the skillet. Brown on all sides. Turn the skillet off and move the browned meat to the crock pot. Turn the heat on the skillet back to low, and add the remaining vegetable oil and butter. Then dump the seasoned flour from the ziptop bag into the skillet. Stir to keep the flour from burning. Cook for 1 to 2 minutes. Pour the broth into the skillet and scrape all the brown bits off the bottom of the pan. Bring to a low simmer while stirring, and then turn the heat off. Add the vegetables to the crock pot on top of the meat. Pour the "gravy" from the skillet onto the top of the vegetables. Cook on LO for 4 to 6 hours. Garnish with a light dusting of curry powder and serve with mango chutney. Crock Pot Golden Chicken Curry 2 medium potatoes (quartered and sliced) 1 large carrot (quartered and sliced) 2 skinless chicken breasts (cut into bite size chunks) 1 large bell pepper (julienned, or 150 grams frozen julienned bell peppers for added color) 1 medium onion (coarsely diced) 1 tablespoon olive oil 2 tablespoons margarine 1 tablespoon minced garlic paste 3 tablespoons spicy curry powder 1 1/2 tablespoons turmeric 1 teaspoon white pepper 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1 pinch salt 1 cup flour 4 cups chicken broth or bouillon Place potatoes, carrot, chicken, and bell pepper in bottom of crock pot. In a large saucepan on medium heat, sauté onion in olive oil and margarine until translucent. Then stir in garlic paste, curry powder, turmeric, white pepper, ginger, cinnamon, and salt. Next, gradually add flour mixing thoroughly into a pasty consistency. Finally, slowly pour in chicken broth, thoroughly diluting the flour mixture. Make sure there are no lumps. Last, pour broth mixture over the ingredients in the crockpot. Cover and cook on high for 6 – 8 hours, stirring occasionally. Serve over hot rice accompanied by sour and/or sweet pickled condiments.

  3. Sugar Pie says:

    ~Thai Chicken~ 4 large chicken breasts, boneless/skinless 1 T. ginger 3 green onions, sliced 1 (14oz) can coconut milk 1/2 to 3/4 t. turmeric or curry powder 1/4 to 1/2 t. crushed red pepper 1 (8oz) can pineapple chunks, drained (save the juice) 2 T. cornstarch 2 T. cold water (I used the juice from the pineapple) Cooked rice Chopped peanuts Place chicken (season with salt & pepper) in crockpot and add ginger, green onions, coconut milk, turmeric & crushed red pepper. Cover & cook on low 5 to 6 hours, until chicken is very tender. Turn crockpot on high; add pineapple. In a small bowl mix cornstarch & water (pineapple juice); add to chicken mixture. Cook on high 15 to 30 minutes. Serve over rice and sprinkle with peanuts. ————————————————– This is not specifically for a slow cooker, but once you get hte meat browned, you could certainly transfer it there and toss in all other ingredients and finish cooking it slowly. ~Chicken Coconut Curry~ Serves 6 After stirring in coconut milk, do not let the sauce boil or milk will separate. 1 lb. small red potatoes, halved or quartered Coarse salt 1½ lbs. boneless, skinless chicken breasts, sliced crosswise into ¾” strips 1 Tbsp. curry powder 3 tsp. veg. oil 6 garlic cloves, minced ¼ tsp. red pepper flakes ¾ cup canned coconut milk 1 Tbsp. tomato paste 1 cup frozen peas, thawed ¼ cup dry roasted peanuts, chopped In a medium saucepan, cover potatoes w/ slated water by 1”. Bring to a boil, reduce heat, and simmer until fork-tender, 10-12 minutes. Drain. Meanwhile, in a bowl, toss chicken w/ curry powder and 1 tsp. salt. In a large, nonstick skillet, heat 1 tsp. oil over med-high heat; cook cook half the chicken, turning often, until browned and cooked through, about 5-6 minutes. Transfer to a plate, repeat with other half of chicken. Reduce heat to med-low. Cooke garlic and pepper flakes in remaining 1 tsp. oil, about 1 min. In small bowl, whisk together coconut milk, tomato paste, and ¼ cup water. Pour into pan, add peas, and stir until liquid just begins to simmer. Return chicken to pan along with cooked potatoes; toss until warmed through and coated with sauce, 1-2 minutes Serve topped with peanuts. –Everyday FOOD

  4. Steff says:

    PORK CHOPS POLYNESIAN 4 chops (1 inch thick) 1 pkg. (11 oz.) mixed dried fruit 3/4 c. pineapple juice 1/2 c. dark corn syrup 1 tsp. salt 1/2 tsp. curry powder 2 tsp. corn starch Trim excess fat from chops. Place chops, dried fruit, pineapple juice, cornsyrup, salt and curry powder in slow cooker. Set dial on low for 6 to 8 hours. Remove chops and fruit. (Keep warm.) Add cornstarch to liquid in cooker. Set dial on high cook covered 15 minutes or until thick. Serves 4