Slow Cooker Curried Chicken Breasts

Slow Cooker Curried Chicken is an easy to make curry chicken recipe that requires minimal preparation but offers major flavors. Chicken breasts conveniently cooked in crockpot, this curry chicken is a healthy and easy weeknight family dinner.

Course Main Course

Cuisine Indian

Prep Time 15

Cook Time 6

Total Time 6 15

Servings servings

Calories 296kcal

Author Aysegul Sanford

Ingredients

2 onions chopped
7 cloves of garlic minced
2 tablespoons minced or grated fresh ginger
4 teaspoons curry powder
1 tablespoon vegetable oil
1 tablespoon tomato paste
1 cup chicken stock preferably homemade
3 tablespoons Minute tapioca
6 pieces of chicken breasts skin removed, washed, and pat-dried
salt and pepper
1/2 cup raisins
1/2 cup non-fat yogurt
2 tablespoons parsley chopped
1/2 cup salted cashews roughly chopped

Instructions

Mix the onion, garlic, ginger, curry powder, vegetable oil, and tomato paste in a bowl. Microwave the mixture about 5 minutes, or until the onions are softened, making sure to give it a stir half way through.
Transfer the now semi-cooked onion mixtures into the slow cooker.
Stir in the chicken stock and tapioca. Give everything a large stir to make sure that they are all incorporated.
Season both sides of the chicken breasts with salt and pepper. Nestle them into the slow cooker. Put the lid on and allow to cook in the low heat setting for 4-6 hours.
When cooked, place the raisons in the slow cooker and let them plump up for 10 minutes.
Using thongs, transfer the chicken breasts into a large platter, cover with aluminum foil, and set aside.
In a medium-size bowl, mix 1/4 cup of the hot braising liquid with yogurt. Stir the mixture into the slow cooker. Add in the parsley.
To serve, spoon the liquid over the chicken and garnish it with cashews.

Notes

Cook Time: 4-6 hours[br]Prep Time: 15 minutes

Nutrition