"Cubed chicken meat slow cooked with potatoes, vegetables and a simple curry mixture. A quick and easy recipe for a chicken vegetable curry." — Catherine
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cubed skinless, boneless chicken breast meat
1 (10.5 ounce) can
condensed chicken broth
2 1/2 cups
1/2 (10 ounce) package
frozen mixed stir-fry vegetables
This recipe works if you omit the water and use a can of diced tomatoes instead. I used tomatoes with onions and celery.
I too ended up with chicken curry soup, but hubby ate it anyway. I'd suggest either reducing the water to only one cup OR swap out the two potatos for 1 to 2 cups of rice (they'd soak up the liquid).
True, the curry didn't thicken for this recipe, but I thought it had a good taste. It was easy and it smelled great! I didn't add the stir fry into the crockpot as suggested. I steamed the stir fry separately, as well as made rice. It was good. I had unexpected company drop by, and I served it to them, they had seconds and begged for the recipe. It was the first time I had made curry chicken of any sort and I was pleased with the outcome. I would not add the potatoes to it next time as I did serve it with rice. I would make it again. I would probably play with it some, but I always do that!
Unfortunately this curry just had no taste and the consistency was wrong. I added onions, more curry powder, cream and several other spices to try to salvage it but we were disappointed - I wouldn't recommend this recipe.
As written this was very bland and watery. So the first try was met with disappointment from my curry crazed family. The good news is that this receipe is salvagable. The next time, I added plain yogurt (about 2 TBLS)to thicken the sauce, coriander, cumin, and tumeric. I served it over rice with fresh ground cinnamon. Not a bad start though as the chicken stays very moist and tender.
This "curry" was so thin, I had to thicken it with flour and more cornstarch in a sauce pan over high heat, it just didn't thicken at all. The taste was very bland and unappetizing. We went for MacDonalds and threw this out! This will teach me to never make curry with recipes that only call for one spice.
As others have said this was too bland and juice to thin, although it had a nice curry smell. If I make again will definitely add more or stronger curry or both and garlic, maybe some red/cayenne pepper and onions and use less water.
Adding more curry powder and chili paste on the plate and serving on rice (made with chicken broth, chopped onions, curry and garlic) did help.
This dish was very bland. I would not recommend it. We had to add other seasonings to our bowls after it was done like soy sauce.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Chicken Curry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 260
** Calories from Fat: 26
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