Crock-Pot Chicken Curry. Crockpot meet your new best friend Thai chicken curry. Trevor has introduced me to some pretty wonderful food over our years together: Indian, Vietnamese Do you wanna know something else? We only use ONE pot in this crockpot Thai chicken curry, because we whisk together our peanut-ty, red.
Arrange the chicken on top of the onions and spices in the crock pot.
Pour the chicken broth over all.
Skim the fat from the juices in the crock pot.
You can cook Crock-Pot Chicken Curry using 10 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Crock-Pot Chicken Curry
- Prepare 3 lbs of boneless skinless chicken thighs.
- Prepare 2 cups of coconut milk.
- You need 4-8 cloves of garlic (finely chopped).
- Prepare 2 of med. onions (thinly sliced).
- It's 3 tbs of curry powder.
- You need 1-2 tbs of ground ginger.
- Prepare 1 tbs of cumin.
- Prepare 1 box of frozen peas.
- You need 1 tbs of dried parsley.
- It's of salt&pepper.
This spectacular crockpot curry chicken recipe combines Indian spices with coconut flavors to produce a warm and satisfying curry that is sure to fill your belly and heart with untold Eastern pleasures. A close Maharashtrian friend of mine recently introduced me to a curry chicken dish. Add in the coconut milk, tomato paste, garlic, ginger, curry powder, salt and pepper and whisk together. Next, add in chicken and pour broth over the chicken.
Crock-Pot Chicken Curry instructions
- Add everything but the peas in your cockpot.
- On high for 6 hours, low for 8-10 hours. Depending on crockpot..
- Add peas the last 5-10 minutes.
- Serve over rice & enjoy..
Mix all ingredients together to completely cover the chicken in the curry mixture. But the heat is most likely from the cayenne, rather than curry powder. You can adjust the cayenne according to your tastes. Do I have to use chicken breast, or can I use another cut? If you're burnt out on chicken breast.