Dinner

Slow Cooker Curried Chicken is for Dinner.

Slow Cooker Curried Chicken takes several minutes to prepare.

Slow Cooker Curried Chicken takes several minutes to cook.

Slow Cooker Curried Chicken makes 6 servings.

The ingredients for Slow Cooker Curried Chicken are:

1 tbsp (15 mL) vegetable oil
12 chicken thighs, skinned
4 cups (1 L) thinly sliced onions
1/2 cup (125 mL) each orange juice and sodium-reduced chicken stock
2 tbsp (25 mL) mild curry paste
3 cloves garlic, minced
1 tbsp (15 mL) grated gingerroot
3 tbsp (50 mL) all-purpose flour
Topping:
2/3 cup (150 mL) thinly sliced red onion
1/2 tsp (2 mL) salt
2 tbsp (25 mL) lime or lemon juice
3/4 cup (175 mL) plain yogurt
2 tbsp (25 mL) chopped fresh coriander

Here is how you make Slow Cooker Curried Chicken:

In Dutch oven, heat oil over medium-high heat; brown chicken. Transfer to slow cooker. Drain fat from pan.Fry onions, stirring occasionally, until almost softened, about 10 minutes; scrape over chicken.Whisk together orange juice, stock, curry paste, garlic and ginger; pour into slow cooker. Cover and cook on low for 4 to 6 hours or until juices run clear when chicken is pierced.Scrape onions off chicken. With slotted spoon, transfer chicken to platter; cover and keep warm. Whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. Pour over chicken.Topping: Meanwhile, sprinkle onion with salt ; let stand for 15 minutes. Rinse in cold water; pat dry. In small bowl, toss onion with lime juice. Top each serving with yogurt then red onion. Sprinkle with coriander.Additional Information * Variations Small Batch Indian-Spiced Chicken: Use 10-cup (2.5 L) slow cooker. Halve recipe; cook for 4 hours or until juices run clear when chicken is pierced. Makes 2 to 4 servings. Stove-Top Indian-Spiced Chicken: Brown onions as directed; transfer to bowl. Brown chicken; top with onions. Add stock mixture; cover and simmer until chicken is no longer pink inside, about 45 minutes. Transfer chicken to platter; keep warm. Reduce flour to 1 tbsp (15 mL) and whisk with 2 tbsp (25 mL) water; whisk into pan and bring to boil. Reduce heat and simmer until thickened, about 2 minutes. Pour over chicken. Prepare topping as directed.Number of Servings: 6Recipe submitted by SparkPeople user SEUSSER.

The nutritional information for Slow Cooker Curried Chicken is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 315.4

• Total Fat: 7.5 g
• Cholesterol: 93.5 mg
• Sodium: 588.6 mg
• Total Carbs: 20.5 g
• Dietary Fiber: 2.8 g
• Protein: 40.3 g

Slow Cooker Curried Chicken is Indian cuisine.