Filed Under: 20msc-mondaySelection, indian, Side, slow-cook, spicesherbs, Under 20 Mins

Slow Cooked Chicken Curry

Life is busy, and there's nothing nicer than coming home to the smell of dinner already cooked. Just slice some cucumber or cook some rice to finish off the meal. It's great for lunch the next day, too

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October 9th, 2012

Recipes Developed by Jane Craske
Food Styling by Lucie Richard
Prop Styling by Jane Hardin

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*Korma Sauce: A delicately spiced, creamy coconut curry sauce available at most grocery stores.
Servings
4
Prep Time
5 minutes
Cook Time
4 - 6 hours
Ingredients
  • 4 bone-in chicken breasts
  • 1 can low-fat coconut milk
  • 1 tablespoon curry paste
  • ¾ cup dried lentils or mung beans
  • 1½ cups korma sauce*
  • Naan or pitas
Directions
  1. Place chicken breasts, coconut milk, curry paste, lentils or mung beans and korma sauce in your slow cooker.

  2. Turn slow cooker on low and dinner will be ready in 4 - 6 hours.

  3. Portion into bowls and serve with naan or pita.

Nutrients Per Serving

483 calories, 23 g fat, 35 g protein, 34 g carbohydrates, 7 g fibre. High source of fibre. Excellent source of vitamins B6, niacin and iron.

Slow Cooked Chicken Curry
Photography by Edward Pond
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