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Slow-Cooker Chicken Curry

Slow-Cooker Chicken Curry recipe
photo by:kraft
If you think tempting Indian curry is too complicated to create in your kitchen, think again. This smarter, slow-cooker version is delectable, juicy and prepped in 20 minut...read more
time
prep:
20 min
total:
8 hr 20 min
servings
total:
10 servings
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posted:5/7/2013
My husband and I were looking forward to this recipe, but we were very disappointed. There was no flavor and the chicken was dry. I even heated the curry ahead of time. I won't be making this again.
posted:4/20/2013
Loved it! So easy and good. I have to admit when it was cooking I wasn't too fond of the smell but it turned out great. Will be making this again!
posted:4/12/2013
Should specify boneless chicken. I added garam masala to mine for more flavor. I messed up and added the sour cream at the beginning, but just thickened it up with cornstarch at the end. My family loved it. My 2 year old even enjoyed it. Surprisingly close to restaurant curry - my husband agreed.
posted:3/26/2013
This is my favorite recipe and my hubby & brother love it. I do add some Tony Chachere's Spice to it for a little heat and I add the chicken back in after adding the sour cream. I've also made it with Turkey. Tonight I added small cubed potatoes, and a can of chick peas and then in the last hour added a bag of frozen cauliflower. Made it a Fantastic one-dish meal!
posted:3/21/2013
Seriously good, and I am STUNNED at the depth of flavor achieved with so few ingredients. Like another poster, I would never, ever have considered using salsa as a base for curry! We loved this as is, but I think next time I may try adding a tiny bit of sugar, and using coconut milk instead of sour cream. Seriously, thanks for such a fabulous recipe!
posted:2/20/2013
Made this for the first time, my husband loved it! Made it three times within two weeks, per his request. Very pleased
posted:1/22/2013
Super easy and very flavorful! I used chicken breasts and cooked on high for like 2 hours and they were done. Very good!
posted:1/3/2013
I have made this several times using dark, white & a mixture of both meats. I prefer dark but remove the skin & fat before cooking.
posted:1/2/2013
Wow, ridiculously easy, and really good. Whole family liked it. Add more curry than called for. Don't forget to heat the curry in the microwave before adding it.
posted:11/28/2012
I used leftover Thanksgiving dark turkey meat. Loved on ingredients I wasn't sure of the taste. It was just like Tandori chicken you might find at an Indian restuarant.
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