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How To make Indian Simmered Chicken in A Crock Pot
Ingredients
3
pound
chicken, cut-up
1
each
onion, sliced thick
3
tablespoon
curry powder
1
each
peas, frozen, small package
1
cup
rice, long-grain
Directions:
Arrange onion slices in the bottom of the pot. Rub curry powder over the chicken pieces. Arrange the chicken on the onion. Add water half way up the cooker. Place the lid on the pot, turn to high and heat for 1 hour, until liquid comes to a boil. If you wish to eat six hours later, turn to low. If you wish to eat in 3 to 4 hours, leave on high.
After cooking, drain and reserve the juice from the pot. Thicken and use it for a sauce or refrigerate for soup later.
Cook a pot of long grained rice in chicken broth or bouillon. Toss in a few frozen peas, place chicken pieces on top and sprinkle with parsley.
VARIATIONS:
italian: Substitute italian herbs for the curry. Prepare a plain batch of pasta, open a jar of pasta sauce and serve with the chicken.
HUNGARIAN: Use pepper, nutmeg and salt in place of the curry. Cook egg noodles, sprinkle with paprika and serve with the broth from the chicken and sour cream.
TEX-MEX: Try chili powder instead of curry on the chicken and serve with cornbread and plain rice.
How To make Indian Simmered Chicken in A Crock Pot's Videos
Slow-Cooker Recipe - Chicken Curry | Olive
Simple Slow-Cooker Recipe - Creamy Chicken Curry!
This creamy, aromatic curry is easy to make and is guaranteed to be a hit with the whole family. Put all the ingredients into a slow cooker and leave for four hours to let the spices infuse.
Click the link for the full recipe:
5 MINUTE SLOW COOKER CURRY | EASY CHICKEN CURRY | KERRY WHELPDALE
Today's video is a 5 minute slow cooker curry. I love using my slow cooker as it means I can prepare everything in the morning and when we are ready to eat in the evening, its all cooked and ready!!
SLOW COOKER:
INGREDIENTS (to serve 4):
500g chicken
1 onion
3 garlic cloves
1 tin coconut milk
2 tblspn curry paste of your choice
1 vegetable stock cub
1 cup water
1 tblspn Garam Masala
1 tblspn Cumin
Kale
1 cup Rice or similar
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How a Michelin Star Indian Chef Makes Chicken Curry at Home | Passport Kitchen | Epicurious
Chef Akshay Bhardwaj joins Epicurious for another episode of Passport Kitchen, today making a chicken curry in the style traditionally prepared by his family in New Delhi, India.
Director: Mel Ibarra
Director of Photography: Kevin Dynia
Editor: Micah Phillips
Host: Akshay Bhardwaj
Sr. Culinary Producer: Kelly Janke
Producer: Mel Ibarra
Senior Producer: Ali Inglese
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Tim Colao
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Ben Townsend
Audio: Kurt Pierce
Production Assistant: Samantha Cadiff
Researcher: Vivian Jao
Casting: Vanessa Brown
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward
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Healthier Slow Cooked Chicken Rogan Josh
This Healthier Slow Cooked Spicy Chicken Rogan Josh is just the thing when you’re trying to be good but still want a hearty comforting dinner. This is the PERFECT Rogan Josh recipe that's also Syn free on Slimming world!
Full Recipe Here:
Ingredients:
Marinade
2 tsp minced ginger
4 cloves of garlic peeled and minced
1 tsp ground turmeric
1 tsp cumin
1 tsp freshly ground black pepper
4 tbsp natural yogurt (use fat-free to make it syn free on slimming world)
4 chicken breasts chopped into bite-size chunks
Rogan Josh
10 squirts Frylight spray (or other 1 cal-per-spray oil)
2 onions peeled and finely chopped
2 red peppers deseeded and chopped
3 fresh red chillies finely chopped
½ a bunch of fresh coriander (cilantro) chopped (chop the stalks too and keep those separate)
3 whole cloves
1 tsp cinnamon
1 tsp cumin
2 tsp ground coriander
2 tsp paprika
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 tbsp tomato puree (or paste)
240 ml chicken stock (water plus a stock cube is fine) use bouillon for gluten free
1 x 400 g (14oz) tin of chopped tomatoes
4 cardamom pods (thread them onto a piece of cotton so you can fish them out easier later)
Onion, mint and tomato salad
½ a bunch of fresh mint finely chopped
10 cherry tomatoes quartered
1/4 onion peeled and finely diced
1 pinch salt
1 pinch ground black pepper
Serve with:
natural yogurt (use fat-free to make it syn free on slimming world)
small bunch fresh mint roughly torn
boiled rice (or cauliflower rice)
#synfree #curry #slowcooker
Easy Chicken Biryani Recipe in Slow Cooker
Hyderabad Chicken Biryani in Slow cooker .
Marinate Chicken & put in the Slow Cooker Cook on high for 2 hour After Add Half Cooked Basmati Rice in to it & Cook for 30-40 min ..Delicious Chicken Biryani is Done !!
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Slow Cooker Whole Chicken {much better than buying a rotisserie chicken!}
SLOW COOKER WHOLE CHICKEN
--------------Click on SHOW MORE to see the FULL RECIPE--------------
We love making a whole chicken in the slow cooker instead of buying a rotisserie chicken. Use the leftovers for tacos or soup the next day.
RECIPE:
INGREDIENTS:
5 lb. small whole chicken (look for a chicken that is on the smaller size around 4-5 lbs.)
1/2 cup butter
1 lemon (optional)
4 carrots - peeled and halved
1 red onion - peeled and quartered
1/2 tsp. dried thyme
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. pepper
SLOW COOKER SIZE: 6-quart or larger
INSTRUCTIONS:
Add the carrots and onion to the bottom of the slow cooker.
Remove the chicken from its packaging. Remove any extra parts or packaging from the inside of the chicken. Drain off any liquid from the inside of the chicken.
Add the chicken on top of the vegetables.
Pour over the melted butter over the chicken.
Cut the lemon in half and squeeze over the chicken.
Sprinkle over the seasonings evenly.
Place the lid on the slow cooker.
Cook on LOW for 7-8 hours. This can vary for each chicken you cook, for they can vary in size. You know the chicken is done cooking when the drumsticks start pulling away from the breasts and the juices run clear. If you are concerned if your chicken is done, use a thermometer. 165° Fahrenheit is the safe temperature for chicken.
PRINTABLE RECIPE AND NUTRITIONAL INFO:
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475