Slow Cooker Curried Chicken

Votes: 1

Time: 7 hours 25 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 690, total fat 39 G., saturated fats 19 G., proteins 50 G., carbohydrates 31 G., fiber 4 G., cholesterol 151 mg, sodium 796 mg, sugar 4 G.

Chicken curry is an Asian dish with a complex, interesting aroma and amazing flavor that's incredibly easy to make at home. Place all ingredients in a slow cooker, cover, and set the cooking time. The chicken will simmer in a mixture of coconut milk, spices, and massaman curry paste. This paste has a milder flavor than other spicy Thai curries. Serve the finished dish over rice, topped with crunchy peanuts and fresh herbs.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 kg of skinless and boneless chicken thighs
1 can (400 g) of Thai coconut milk
1/4 cup massaman curry paste (or red curry paste and 1 tbsp sugar)
2 teaspoons fish sauce
2 tsp. chopped peeled ginger root
Finely grated zest and juice of 1 lime and lime wedges for serving
1 stalk of lemongrass
1/4 cup roasted peanuts, plus extra for serving
450 g small red potatoes, halved
Cooked white rice for serving
Chopped fresh cilantro for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken thighs, red potatoes, coconut milk, curry paste, fish sauce, ginger root, lime juice, lemongrass, Peanut

Cooking the dish according to the recipe:

In a 6-8 quart slow cooker, combine 0.5 cups of water, coconut milk, Massman curry paste, fish sauce, ginger, and lime zest. Pound the lemongrass stalk with the back of a knife or meat mallet and tie it into a knot. Add the lemongrass, peanuts, and potatoes to the slow cooker. Place the chicken thighs on top and press gently to submerge them. Close the lid and cook on low for 7 hours.
Open the slow cooker and skim some of the fat from the surface of the sauce. Add lime juice and season with salt. Shred the chicken into smaller pieces. Let sit for 5 minutes until the sauce thickens slightly. Remove and discard the lemongrass.