Recipe by CPolencheck
"Chicken, quinoa, and apples, combine in this tasty, easy curry!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 pounds
diced chicken breast meat
1 1/4 cups
1 3/4 cups
chopped Granny Smith apples
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.
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.
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. :-)
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.
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.
I tripled the curry and added garam marsala which I believ to be the wonder spice of eastern food. Delish!!!
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!
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
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Chicken Curry with Quinoa
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 185
** Calories from Fat: 28
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a simple, satisfying chicken dinner.
Shredded slow-simmered chicken in a tangy homemade BBQ sauce.
See how to make zesty barbequed chicken in your slow cooker.