How to slow cook chicken curry.
The recipe shows how to make a Brazilian coconut chicken curry in a slow cooker.6 key itemsBelow the recipe are the 6 key items that make a real difference if you want to make a chicken curry.One of my fresh pepper recipes
Servings 4 people
Calories 511kcal
Cost per serving £1.96
Equipment
- 1 Large frying plan Or wok
- 1 Slow Cooker
- 1 Bowl
- 1 Knife and chopping board
Ingredients
- 4 Chicken breasts
- 400 ml Coconut milk Light
- 2 Onion chopped
- 2 red pepper chopped
- 3 cloves Garlic crushed
- 1 tbsp Grated ginger
- 1 tbsp Tomato puree
- 1 tbsp Sugar
- 1 Lemon juiced
- 1 tsp Turmeric
- 1 tsp Ground cumin
- 1 tsp Cayenne pepper
- 2 tbsp Chopped Coriander (Cilantro)
- 2 tbsp Olive oil
- Salt and Pepper
Instructions
Prepare the ingredients.
- Add the chicken breasts into a bowl, add the spices, salt & pepper and mix well4 Chicken breasts, 1 tsp Turmeric, 1 tsp Ground cumin, 1 tsp Cayenne pepper, Salt and Pepper
Fry the chicken
- Add olive oil into into the wok (or frying pan) and add the flavoured chicken breasts2 tbsp Olive oil
- Fry until the outside is nice and brown
Add ingredients into the slow cooker
- Pour the chicken breasts into the slow cooker
- Then add the chopped onions, chopped pepper, garlic & ginger
- Add the lemon juice, tomato puree and sugar and cover with the coconut milk400 ml Coconut milk
Cook the chicken curry
- Leave the slow cooker on low heat for 4 to 6 hours
- And lastly add the chopped coriander.2 tbsp Chopped Coriander (Cilantro)
Video
Nutrition
Serving: 200g | Calories: 511kcal | Carbohydrates: 17g | Protein: 52g | Fat: 27g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 344mg | Potassium: 1312mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2183IU | Vitamin C: 86mg | Calcium: 59mg | Iron: 5mg