Slow-Cooker Chicken and Potato Curry

slow-cooker-chicken-potato-curry
Photo by Con Poulos
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 770 calories
    • Fat 38 g
    • Sat Fat 24 g
    • Cholesterol 310 mg
    • Sodium 830 mg
    • Protein 71 g
    • Carbohydrate 38 g
    • Sugar 4 g
    • Fiber 5 g
    • Iron 7.5 mg
    • Calcium 108 mg

Combine the potatoes and onions in a 6-quart slow cooker. Mix the ginger, garlic, curry powder, coriander, salt, and pepper in a large bowl. Add the chicken and toss to coat.

Place the chicken in the slow cooker, pouring over any loose spices and the coconut milk. Cover and cook until the chicken is tender and cooked through, on low for 6 to 7 hours or on high for 4 to 5 hours.

Garnish the curry with chopped cilantro. Serve over steamed basmati rice.

Ingredients

  1. Check 3 baking potatoes, peeled and cut into 1½-inch pieces
  2. Check 2 red onions, cut into wedges
  3. Check 3 tablespoons chopped fresh ginger
  4. Check 8 garlic cloves, chopped (about 2 tablespoons)
  5. Check 2 tablespoons curry powder
  6. Check 1 teaspoon coriander seeds, crushed
  7. Check 1 teaspoon kosher salt
  8. Check ½ teaspoon black pepper
  9. Check 6 skinless chicken legs (3 pounds)
  10. Check 1 (15-oz.) can unsweetened coconut milk
  11. Check chopped cilantro and steamed basmati rice, for serving

Directions

  1. Combine the potatoes and onions in a 6-quart slow cooker. Mix the ginger, garlic, curry powder, coriander, salt, and pepper in a large bowl. Add the chicken and toss to coat.
  2. Place the chicken in the slow cooker, pouring over any loose spices and the coconut milk. Cover and cook until the chicken is tender and cooked through, on low for 6 to 7 hours or on high for 4 to 5 hours.
  3. Garnish the curry with chopped cilantro. Serve over steamed basmati rice.


* Total time ranges from 4 hours, 20 minutes 
to 7 hours, 20 minutes