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Slow-Cooker Curry Chicken

Anna wears many hats: writer, mother, crafter. Over the years, she has found what works and what doesn't for herself and her family.

Curry Chicken-photo by AMB

Curry Chicken-photo by AMB

A Request Turns Into a Challenge

About a year ago, my husband told me that he wanted me to make curry chicken. I stared at him like he had lost his mind. I am not Indian; I have never cooked Indian food—let alone even eaten Indian food. What would I know about making curry chicken? I was at a loss.

Then, I did a little research. I saw this as a challenge, a chance to show my husband that no matter what he throws at me, I will not only succeed, I will blow him away. My husband and I are rather competitive and always driving the other to do our best and exceed our own expectations.

After a lot of trial and error, and some disappointing dinners, I finally perfected my curry chicken recipe. It turned out so good that he ended up taking some to work, and sharing it with a co-worker, who's father moved here from India as a young man. She was blown away. A person who has no Indian background, had never made or eaten Indian food before this experiment, had made a phenomenal curry chicken. This recipe is very easy to make, and it is delicious!!

All the vegetables chopped up--photo by AMB

All the vegetables chopped up--photo by AMB

Cook Time

Prep timeCook timeReady inYields

20 min

8 hours

8 hours 20 min

Serves 6

Ingredients

  • 1 lb chicken breast, cut into chunks
  • 1 lg red onion, halved and thinly sliced
  • 1 lg yellow onion, halved and thinly sliced
  • 1 red bell pepper, sliced
  • 4 cloves garlic, minced
  • 1 1/2 Tbs soy sauce, (low sodium prefered)
  • 3 tsp curry powder
  • 4 tsp chili powder
  • 1 1/2 tsp turmeric
  • 1 tsp cumin
  • 1 tsp powdered ginger
  • 2 tsp cayenne
  • 1/3 Cup water
  • 1 Tbs vegetable oil, (peanut oil, or other light oil can be used)
  • 6 servings rice

Read More From Delishably

The easiest way to get the skin off the cloves of garlic is to smack it with the flat side of the knife-photo by AMB

The easiest way to get the skin off the cloves of garlic is to smack it with the flat side of the knife-photo by AMB

Finely chopped garlic--photo by AMB

Finely chopped garlic--photo by AMB

What it looks like after a couple of hours--photo by AMB

What it looks like after a couple of hours--photo by AMB

Directions

  1. Cut up the chicken, the peppers, the onions, and the garlic.
  2. Add all of the ingredients to the slow cooker, except for the rice. Stir to combine the ingredients, and cover.
  3. Set the slow cooker to low, and let cook for 7–9 hours, or until the chicken is cooked thoroughly. When I am in a hurry, I will let it cook on low for about 5 hours, and then turn it up to medium-high for an hour. This does not seem to affect the taste.
  4. Cook the rice according to the package directions. Basmati rice is a great choice for this recipe, but almost any rice will do.

Meal Planning Note

I know a lot of people that plan, and make a few weeks, or a month's worth of meals all at once. This is a great dinner idea for this sort of meal planning, as it can be cooked and then frozen for up to a month. Freeze the rice separately, or just make rice on the day you plan to thaw and heat the curry chicken.

All done!--photo by AMB

All done!--photo by AMB

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© 2014 Anna Marie Bowman

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