Slow Cooker Chicken Curry with Quinoa Recipe - Allrecipes.com
Slow Cooker Chicken Curry with Quinoa Recipe
  • READY IN 4+ hrs

Slow Cooker Chicken Curry with Quinoa

Recipe by  

"Chicken, quinoa, and apples, combine in this tasty, easy curry!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Place the chicken, onion, celery, apple, chicken broth, milk, curry powder, and paprika into a slow cooker; stir until mixed. Cover, and cook on Low for 4 to 5 hours. Stir in the quinoa during the final 35 minutes of cooking. Serve when quinoa is tender.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 4 hrs
  • READY IN 4 hrs 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 04, 2009

My hubby doesn't like apples in non-desert food so I skipped that but I think raisins would be better than apples. Found the curry flavor very bland so tripled it and added a two dashes each of cinnamon, cumin and chili powder. Also substituted low fat coconut milk for the regular low fat milk, tasted more like curry and added a few carrots to the mix.

 
Most Helpful Critical Review
Aug 05, 2008

Followed recipe exactly. Really lacks flavor. Next time would motify with more seasonings like salt, pepper, garlic cloves, and herbs. Mushrooms would also be a good addition.

 
Apr 13, 2010

This recipe has a lot of potential when the changes that others mentioned are made, and my rating is for the tweaked version. I doubled the curry powder, and added 2 cloves of garlic, mushrooms, carrots, cranberries, salt, pepper, and the spices recommended by others, apart from the extra chilli. I added a splash of soy sauce at the end, too. It turned out beautifully. I think it would probably go better again (although would require a little more work) by frying up the spices, onions, garlic and chicken before popping them in the slow cooker. I noted someone was concerned about too much liquid in the final result. The apples do release a lot as they cook, so I decided to eliminate the milk, which can separate in slow cooking, by adding a 50g sachet of powdered coconut milk to the stock, which I made up with a full teaspoon of powder in a cup of boiling water. This was great. :-)

 
Apr 24, 2009

Really good. I enjoyed this meal with the additions of carrots instead of celery, cranraisins for color and tartness (put in just a few minutes before serving) and the additional spices of cumin, cinnamon and chili powder that another reviewer recommended. Also, for some texture, I didn't add the apples at the beginning but rather about half way through. I also used yogurt instead of milk. I served it with baked potatoes. The one thing that I don't like is that there seems to be more liquid left over than one may expect - but it still tastes really good and has some really unique and different flavor combos.

 
May 06, 2008

Really liked this recipe, however I added some extra quinoa and a touch of lemon juice. Served it with plain yogurt. Next time I may add some raisins too.

 
Nov 16, 2009

I tripled the curry and added garam marsala which I believ to be the wonder spice of eastern food. Delish!!!

 
May 13, 2010

Four stars after the modifications. I listened to other reviewers and doubled the spices/added cinnamon, curry, chili powder and garlic. I omitted the apples and replaced them with potatoes. I also doubled the grains. Very tasty end result!

 
Feb 28, 2011

SUGGESTIONS: Double all spices and add cinnamon, cumin, garlic and salt. Omit the apples and double the amount of quinoa. Add carrots. NEXT TIME: I will try adding coconut milk and craisins

 

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Nutrition

  • Calories
  • 185 kcal
  • 9%
  • Carbohydrates
  • 14.4 g
  • 5%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 24.4 g
  • 49%
  • Sodium
  • 75 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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