Thursday, October 18, 2012

Simple Slow-Cooked Chicken Curry


The days are getting shorter, colder, and busier! Having simple, nourishing meals ready to eat when you get home from work or school is so important. Now that the weather has changed, I've been using my slow cooker more often. This chicken curry recipe is so simple that I almost didn't post it! I've made it a number of times in the last few weeks. Too many actually, because now my children are starting to complain!

Today I forgot to add the tomatoes which caused the stew to lack some flavor and "oomph!" Adding something acidic, like tomatoes, helps to balance flavors. A little freshly squeezed lime juice can remedy a lack of tomatoes though!

You can add different vegetables to the pot if desired, just make sure to cut them large enough so they maintain their shape and don't turn to mush during the long cooking time. Try sweet potatoes, rutabagas, potatoes, or chunks of peeled and cubed pie pumpkin! If you want to add zucchini or red bell pepper then add them in during the last 30 to 60 minutes of cooking (less time if you have your slow cooker set on high, more if it is set on low).



Slow-Cooked Chicken Curry

I like to serve this warming curry over cooked quinoa, but rice is equally delicious! For a grain-free option try serving it over cooked spaghetti squash. You can stir in chopped kale just before serving instead of the peas. My children actually prefer the kale version over the frozen pea version! You will need a 3-quart slow cooker for this recipe. If you don't have one you can add all of the ingredients to a covered casserole dish and bake in the oven at 300 degrees F for about 3 hours.

1 medium onion, cut into crescent moons
1 1/2 pounds organic chicken breast or thigh meat (boneless)
4 large carrots, cut into thick slices
2 Roma tomatoes, diced
1 can coconut milk
1/2 cup water
1 tablespoon mild curry powder
2 teaspoons Herbamare or sea salt
1 cup fresh or frozen peas
chopped cilantro

Place the onions in the bottom of the slow cooker. Cut the chicken into chunks and add it to the slow cooker along with the remaining ingredients. Gently stir, cover, and cook on high for 4 hours or on low for 8 hours.

Stir in peas, cover to let them cook for a minute. Garnish with chopped cilantro. Serve. Source: www.NourishingMeals.com



More Slow-Cooked Recipes:
Mung Beans and Rice with Indian Spices
Adzuki Bean and Sea Vegetable Soup
Slow-Cooked Beef Stew


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22 comments:

  1. Hi,
    I love this recipe! We make something similar all the time, can use lamb or stew beef instead as well.

    Often I'll save the quick cooking veggies like red peppers, peas etc and just put them in the bowl before I put the soup in, so they still are a little raw and have their crunch. We top with raw diced onion, cilantro, parsley etc. That way the veggies don't get mushy, the kids are happy and life is good!

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  2. This looks delicious! We are really enjoying warming foods, because it is cold here in SW Wisconsin. I do not eat nightshades, but sometimes I make a meal with nightshades in it for my family and eat leftovers myself for that meal. I made the Spiced Pumpkin Soup from your new book yesterday, but used delcata squash instead of pumpkin because we grew an acre of it this year. It was by far our favorite squash soup yet! I served it with sour dough buckwheat buns and everyone was satisfied, full, and ready to head back outside to work the farm.
    We love your recipes!
    Stephanie

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  3. Sometimes its the simple ones that folks need. Thanks for posting this. I have everything except the coconut milk. I think this will be on the menu for tomorrow.

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  4. I am excited to try this, although I was wondering if you have combined your own spices to create your curry. I read from a blog once (and I am sure you know) that curry is not a spice but a combination of different spices, with a vast number of possible variations. I usually just throw a bunch of spices together with great results vs. using "curry powder" and I have had some amazing dishes, each one a little different.

    Thanks for the recipe.

    Alicia

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  5. I wonder if you want to make it vegetarian if you could put tempeh in it to soak of the flavors. If so, when do you think you put it?

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  6. This looks delicious, as your recipes always do, and I'd love to make it soon! My 18 month old is gets a rash when he eats coconut though, and that's a major bummer as I love coconut (esp in a curry) and he is eating more "adult" food lately that I make for the whole family (mostly from your books!) Can you recommend a substitute for coconut milk? It'd be hard to replace something so tasty, right? I'm praying he grows out of this allergy, like he did with his former egg allergy. ;-) Any insight you may have would be extremely helpful. Thanks Ali!

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  7. Hi there. This week's Food on Friday is all about curry! So it would be great if you linked this in. This is the link . Have a good week.

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  8. So sorry – gave you the wrong link. This is the correct link . Have a good week.

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  9. Do you have a recipe to make your own curry powder, or a ready made mixture that you can recommend that is more authentic than the common curries you usually buy from the regular grocery stores?

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  10. Thanks for this EASY recipe! It's right up my alley ease-wise. I am battling illness, and therefore eating healthy needs to be simple. Would love any other easy recipes you have.

    Thanks so much!

    Jill

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  11. Hi! Love the slow cooker recipe you posted! My family isn't crazy about curry...is there another spice you could recommend? Thanks!

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  12. I love this recipe! Made it for dinner tonight and it was so yummy. My family, including my picky two year old, devoured it. Thanks for another great recipe!

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  13. I wish I could say it was getting colder here. We keep pretending though and making soups anyway:) Looks delish!

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  14. This was marvelous! My kids loved it and I'll definitely be making it several times again. Thanks for a simple and good "keeper". I'm all ears for any other recipes that are this level. They're so helpful for busy families.

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  15. Wow! I love this (especially the coconut milk addition). I look for recipes that are compatible with the paleo diet. Thanks for posting it!

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  16. Going to make this tonight! I plan to use pumpkin puree in place of the tomatoes - can't do nightshades at the mo'. Thanks for an amazingly simple, nourishing slow cooker recipe! Keep them coming please!

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  17. I just made this recipe for my man and me last night....DELICIOUS!!!!!!!! I didn't have a slow cooker, so I made it in the oven (like it recommended at the top of the directions). It turned out perfectly! I did throw in some red and green bell peppers (like recommended), did NOT add the peas, and I did add the kale at the end. LOVED the kale in there! Very great dish! Thanks for this one :)

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  18. Ran across this recipe while searching for chicken curry recipes. Made it today and it turned out wonderful. This will be a go-to recipe for me. I ended up cooking mine in the oven for 3 hrs. Just the prep time, then wait - very easy and so delicious. Thanks for the recipe!

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  19. This was so good, and so simple! My 2.5 year old ate an entire bowl, which says something about a new meal :-) I sub'd parsnips because he is allergic to carrots. I only have a 2 qt slow cooker so I used 1 lb of chicken, but it (barely) fit! Thanks for the recipe. (I received both of your cookbooks for Christmas and have been thoroughly enjoying them!)

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  20. I made this recipe the other night and LOVED IT!!!! SOOOO easy not too many ingredients but still very flavorful, this is going in the permanent recipe binder...that's saying a lot!

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  21. Where do you find organic chicken? I use Shelton's chicken from my Azure Standard, but am having a hard time finding organic in my town.

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  22. this turned out really awesome. definitely a keeper. i threw in a lot of chopped kale instead of peas. delicious.

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Thanks, and as always, Happy Cooking! Ali & Tom