This spicy vibrant Slow Cooked Chicken Curry and Saffron Rice is made using a crockpot. Slow cooking brings out the complex flavors and converts it into a cassoulet which makes for perfect family-style dining with International flair.
Slow Cooked Chicken Curry and Saffron Rice
This recipe may be a departure from my normal kitchen adventures but, having once spent some time in South Africa, curry has become a sort of comfort food for my family. Southerners love rice, so this dish was an easy sell when we first tried it. I wanted to convert curry to a family friendly version for my slow cooker, and this dish was the result. Curry is such a complex combination of flavors. Slow cooking chicken curry and saffron rice together brings the flavors together beautifully. Using a prepared curry paste, makes it possible for you to control the heat and intensity of the dish. Unlike my Turkey Broccoli and Rice Divan which uses curry powder that's much more mild in flavor. The ingredient list may look involved, however, it's a simple way to prepare an all in one meal that's hot and waiting for you when you're ready to eat. I like to serve it with a side of sweet chutney and grilled Naan bread to round out the meal.
Tips for Making Slow Cooked Chicken Curry and Saffron Rice
- Keep in mind, this Slow Cooked Chicken Curry And Saffron Rice is a slow cooked casserole of sorts. For thst reason, it's necessary to adapt some of the ingredients to make it more casserole-like. Soup would never be used in classic curry but, in this casserole it works great.
- If you can, it's advisable to stir the rice once during the cooking process so it cooks evenly.
- If you'd like to add potatoes to this dish reference the cook's note for the best time to add them.
- You may also add a cup of fully cooked lentils to the dish. Alternately, add a cup of frozen petite peas at the end of cooking. The heat from the dish will thaw them quickly.
- You can adjust the amount of heat in this dish depending on the curry paste you use. Check the label for mild, medium or hot. Choose your favorite.
- I use Patak's curry paste to prepare this dish.
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Slow Cooked Chicken Curry And Saffron Rice
Servings: 8 servings
Calories: 340kcal
Ingredients
- 3 large bone in chicken breasts skin removed
- 3 tablespoon curry paste i.e. Patak's divided
- 1 large sweet onion chopped
- ¼ cup vegetable oil
- ½ teaspoon fennel seed
- 3 clove garlic minced
- ½ teaspoon each lemon pepper and ground cumin
- ¼ teaspoon turmeric
- salt and black pepper to taste
- 1 14 oz can fire roasted tomatoes
- 1 5 oz package saffron rice i.e. Mahatma
- 1 10 ¾ oz can cream of celery soup
- 1 cup water
- 3 tablespoon butter melted
- 2 medium potatoes peeled and cut into chunks
- ¼ cup chopped fresh cilantro
Instructions
- Spray the inside of a 6 quart slow cooker with cooking spray.
- Use a sharp knife to cut chicken breasts into thirds, then cut the pieces in half again. Rub the chicken pieces with 1 tablespoon of curry paste and set aside.
- In a large skillet, saute onion along with the fennel seed in a ¼ cup of vegetable oil until the onion is translucent. Add the minced garlic and saute for 1 minute. Season with salt and pepper to taste.
- Add 2 tablespoons of curry paste. Next, add lemon pepper, cumin, and turmeric cooking just until dissolved.
- Pour the entire can of tomatoes into the pan scraping any brown bits from bottom, Taste and adjust salt and pepper to taste. Remove the pan from the heat.
- In the slow cooker, mix the rice, soup, water and butter. Arrange the chicken over the rice, and pour the tomato sauce on top.
- Cook on low for 5-6 hours or on high for 2 ½-3. Cook until chicken is fork tender.
- Just before serving, stir and sprinkle top with cilantro.
- Enjoy with a side of sweet chutney and warm Naan.
Notes
a) Cooking rice dishes in a slow cooker can be a challenge. I recommend uncovering and serving the rice dish soon after it's done, to prevent the rice from becoming too mushy.
b) If you'd like to add chunks of potato, wait to add the potatoes until the curry has been cooking for 3 hours on low or 1 ½-2 hours on high, to prevent overcooking the potatoes, then cook until fork tender.
b) If you'd like to add chunks of potato, wait to add the potatoes until the curry has been cooking for 3 hours on low or 1 ½-2 hours on high, to prevent overcooking the potatoes, then cook until fork tender.
Nutrition
Serving: 1serving | Calories: 340kcal | Carbohydrates: 32g | Protein: 12g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 477mg | Potassium: 380mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1088IU | Vitamin C: 13mg | Calcium: 34mg | Iron: 1mg
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My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Christina Constantine
making this dish but you omitted the garlic in the ingredients so I sauted the onions & garlic together I just love your site keep up the good work.....