Slow Cooker Spicy Chicken Curry
15Prep Time Minutes
495Total Time Minutes
7Number of Ingredients
PAM® Original No-Stick Cooking Spray
1 pound boneless skinless chicken thighs
1 tablespoon curry powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 cup chopped yellow onion
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1 cup water
3/4 cup coconut milk
1 tablespoon Ultragrain® All Purpose Flour
Cooked rice or naan bread, optional
|% Daily Value|
|Total Fat||17 g||26%|
|Saturated Fat||10 g||51%|
|Dietary Fiber||1 g||5%|
|Vitamin C||4 mg||7%|
|Vitamin A||209 iu||4%|
Spray inside of 4-quart slow cooker with cooking spray. Spray large skillet with cooking spray; heat over medium-high heat. Add chicken to skillet; sprinkle with curry powder, salt and ginger. Cook 3 to 5 minutes or until browned on each side. Add onion; cook until slightly tender. Remove skillet from heat; add drained tomatoes and water, stirring to remove brown bits from bottom of skillet.
Transfer chicken mixture to slow cooker. Cover; cook on LOW 7-1/2 hours.
Combine coconut milk and flour in small bowl; stir into slow cooker. Cover; cook on HIGH 30 minutes more or until sauce thickens. Serve with rice or bread, if desired.
This recipe can be doubled for more servings.