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

Cook Time 5

Total Time 5 15

Servings servings

Calories 340kcal

Author Melissa Sperka

Ingredients

3 large bone in chicken breasts skin removed
3 Tbsp curry paste i.e. Patak's divided
1 large sweet onion chopped
1/4 cup vegetable oil
1/2 tsp fennel seed
3 clove garlic minced
1/2 tsp each lemon pepper and ground cumin
1/4 tsp 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 3/4 oz can cream of celery soup
1 cup water
3 Tbsp butter melted
2 medium potatoes peeled and cut into chunks
1/4 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 Tbsp of curry paste and set aside.
In a large skillet, saute onion along with the fennel seed in a 1/4 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 1/2-3. 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 1/2-2 hours on high, to prevent overcooking the potatoes, then cook until fork tender.

Nutrition