Slow Cooker Spicy Chicken Curry
Minutes Prep time: 15
Minutes Total time: 495
Servings: 4
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 495
Servings: 4
Difficulty: easy
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 all-purpose flour
Cooked rice or naan bread, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 38 mg | 4% |
Carbohydrate | 8 g | 3% |
Cholesterol | 113 mg | 38% |
Total Fat | 17 g | 26% |
Iron | 3 mg | 17% |
Calories | 271 kcal | 14% |
Sodium | 551 mg | 23% |
Protein | 23 g | 46% |
Saturated Fat | 10 g | 51% |
Sugars | 2 g | 0 |
Vitamin C | 4 mg | 6% |
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.
Slow Cooker Spicy Chicken Curry