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Slow Cooked Chicken Curry And Saffron Rice

Slow Cooked Chicken Curry And Saffron Rice

Course Main Course
Cuisine American, Indian-inspired
Keyword Easy-chicken-curry, slow-cooked-chicken-curry
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 8 servings
Calories 340kcal
Author Melissa Sperka


  • 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


  • 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.


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.


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