Slow Cooker Chicken Curry

Need a gluten free and dairy free main course? Slow Cooker Chicken Curry could be an outstanding recipe to try. One portion of this dish contains approximately 36g of protein, 8g of fat, and a total of 424 calories. For $2.7 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 4. 19063 people were impressed by this recipe. It is a reasonably priced recipe for fans of Indian food. Head to the store and pick up onion, lemon juice, light coconut milk, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 4 hours and 10 minutes. It is brought to you by The Lemon Bowl. Overall, this recipe earns an outstanding spoonacular score of 98%. If you like this recipe, take a look at these similar recipes: Slow Cooker Chicken Curry, Slow Cooker Chicken Curry, and Slow Cooker Chicken Curry.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 240 minutes

 

Ingredients:

15 oz can chickpeas - drained and rinsed

15 oz can tomato sauce

½ teaspoon cayenne powder - optional

cilantro - optional garnish

2 tablespoons curry powder - salt-free

2 tablespoons lemon juice

½ cup coconut milk - light

½ cup chicken stock - low sodium

1 medium onion - thinly sliced

1 cup green peas - frozen

1 teaspoon salt

1 pound boneless, skinless chicken breasts

2 medium sweet potatoes - peeled and diced

Equipment:

slow cooker

whisk

tongs

Cooking instruction summary:

In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato sauce, curry powder, salt and cayenne.Add chicken breasts, onion, chickpeas and sweet potatoes. Using tongs, gently toss ingredients together to ensure evenly coated.Cook on Low for 8 hours or High for 4 hours.Stir in peas and lemon juice 5 minutes before serving.Serve over rice and with plenty of fresh cilantro.

 

Step by step:


1. In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato sauce, curry powder, salt and cayenne.

2. Add chicken breasts, onion, chickpeas and sweet potatoes. Using tongs, gently toss ingredients together to ensure evenly coated.Cook on Low for 8 hours or High for 4 hours.Stir in peas and lemon juice 5 minutes before serving.

3. Serve over rice and with plenty of fresh cilantro.


Nutrition Information:

Quickview
423k Calories
35g Protein
7g Total Fat
54g Carbs
44% Health Score
Limit These
Calories
423k
21%

Fat
7g
12%

  Saturated Fat
2g
17%

Carbohydrates
54g
18%

  Sugar
12g
14%

Cholesterol
72mg
24%

Sodium
1662mg
72%

Get Enough Of These
Protein
35g
72%

Vitamin A
16960IU
339%

Vitamin B6
1mg
92%

Manganese
1mg
81%

Vitamin B3
14mg
75%

Selenium
40µg
58%

Fiber
13g
52%

Phosphorus
471mg
47%

Potassium
1519mg
43%

Vitamin C
31mg
38%

Vitamin B5
3mg
32%

Magnesium
126mg
32%

Copper
0.61mg
30%

Iron
5mg
28%

Vitamin B1
0.34mg
23%

Folate
90µg
23%

Vitamin B2
0.34mg
20%

Vitamin E
2mg
19%

Zinc
2mg
17%

Vitamin K
17µg
17%

Calcium
122mg
12%

Vitamin B12
0.26µg
4%

covered percent of daily need
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