Keon's Slow Cooker Curry Chicken
This is the recipe i have used for chicken curry
Recipe Summary Keon's Slow Cooker Curry Chicken
A delicious, easy, curry chicken dish cooked entirely in a slow cooker. It's even better one or two days later, as leftovers. Your family will love it! Serve curry chicken over rice, with naan bread and a salad and you have a wonderful meal (I serve it over brown rice).Ingredients | How To Use Curry Paste In A Slow Cooker1 tablespoon butter1 onion, chopped1 (10.75 ounce) can condensed cream of mushroom soup1 (10.75 ounce) can condensed cream of chicken soup1 (14 ounce) can coconut milk1 packet dry onion soup mix (such as Knorr® French Onion Soup Mix)3 tablespoons curry powder, or to taste½ teaspoon salt½ teaspoon ground black pepper2 teaspoons ground cayenne pepper, or to taste3 large skinless, boneless chicken breast halves -- trimmed and cut into 1-inch pieces1 cup green peas2 cups sliced fresh mushroomsDirectionsSet the slow cooker to the High setting.Heat the butter in a skillet over medium heat, and cook and stir the onion until browned, 5 to 10 minutes. Set the onion aside.In a large bowl, stir together cream of mushroom soup, cream of chicken soup, coconut milk, dry soup mix, curry powder, salt, pepper, and cayenne pepper until the mixture is thoroughly combined. Place the chicken into the bottom of the slow cooker, and pour the mixture over the chicken. Stir in onion, peas and mushrooms.Cook on High setting for 1 1/2 hours, then reduce heat to Low and cook an additional 1 1/2 to 2 hours.Info | How To Use Curry Paste In A Slow Cookerprep: 20 mins cook: 3 hrs 5 mins total: 3 hrs 25 mins Servings: 4 Yield: 4 servings
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