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Slow Cooker Chicken Curry

URL: https://www.michelledudash.com/2011/11/29/slow-cooker-chicken-curry-recipe/

Ingredients

  • 1½ lb bone-in chicken thighs, skin removed, each cut in half
  • 1 small yellow onion, sliced thinly
  • 1 clove garlic, minced
  • 1 teaspoon curry powder
  • ½ teaspoon cumin
  • 1 can light coconut milk (14 ounce)
  • 1 cube salt-free chicken or vegetable bouillon, crumbled
  • 1 tomato diced ¼-inch
  • ¼ cup dry white wine
  • 1 tablespoon reduced sodium soy sauce or Bragg Liquid Aminos
  • ¼ teaspoon reduced sodium Worcestershire sauce
  • ¼ teaspoon black pepper
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • ½ cup natural or golden raisins
  • 2 tablespoons nonfat plain Greek yogurt
  • 3 cups cooked brown rice

Instructions

  1. Combine chicken, onion, garlic, curry, cumin, coconut milk, bouillon, tomato, wine, soy sauce, Worcestershire sauce, and pepper in a slow cooker and cook on low for 4 hours.
  2. After 4 hours, turn the slow cooker to high and mix cornstarch and lemon juice in a small bowl, adding water if necessary.
  3. Stir the cornstarch mixture into the slow cooker, add raisins, cover, and cook for an additional 15 minutes, stirring occasionally.
  4. Turn off the slow cooker and let it rest for 5 minutes.
  5. Stir in the yogurt and, if desired, shred the chicken from the bones.
  6. Serve the curry with brown rice.

Nutrition Facts (estimated)

Servings
4
Calories
480
Total fat
14.5g
Total carbohydrates
60g
Total protein
23g
Sodium
260mg
Cholesterol
60mg

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