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Slow-Cooker Chicken Curry

Slow-Cooker Chicken Curry recipe
photo by:kraft
If you think chicken curry is too complicated to create in your kitchen, think again. This slow-cooker version is juicy and prepped in 20 minutes.
time
prep:
20 min
total:
8 hr 20 min
servings
total:
10 servings
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posted:
10/21/2006
This is an easy and delicious recipe. However, next time I will add some red pepper flakes and salt to kick it up a notch.
posted:
10/10/2006
Very Good, I added red pepper and a little extra curry. Next time i will add a bit of salt and pepper. I served over white rice. Very good reheated.
posted:
10/9/2006
This is a great fix it an forget it dish! I served it with long grain brown rice and it was a hit with guests!
posted:
10/9/2006
Wow! My husband and I really like this a lot. My kids (4 & 8) were not so thrilled, but then again spicy things are not well liked. I did not do this in a slow cooker. I covered the dish with foil and cooked it in my convection oven @ 325 degrees for 1 hour. It turned out great. This "science project", as we call it in our family, is a do again.
posted:
10/9/2006
The whole family enjoyed it!
posted:
9/29/2006
I added about half the sour cream to retain most of the "kick". Plus I don't really like sour cream and I wanted to be sure not to taste it. I also added a little extra curry, and used the microwave tip. My husband thought it was great, a tad spicy for the kids. Great flavor, little work. Will definitely be making it again.
posted:
9/21/2006
I thought this recipe was outstanding for how simple it is to make. I learned to make chicken curry from my daughter after she lived with a family in Jamaica for 2 weeks. Her recipe is somewhat time consuming so I thought I would give this a try. I added half a chopped red bell pepper (this was in my Jamaican recipe), medium salsa (pretty spicy) and left out the sour cream. This was very easy, we thought it was a great shortcut with similar results.
posted:
9/11/2006
This was WONDERFUL! It tasted just as good as the curry I get at Indian restaurants. I used one 3-pound bag of chicken breasts instead of the thighs, and I used a peach-pineapple salsa (to give it more of a chutney-was-added taste) and it was fabulous.
posted:
8/8/2006
this recipe was awesome...I added extra curry because i love it...I would also have added some heat(jalapenos or cayenne) if not for my kids!!!
posted:
7/23/2006
awesome recipe. super easy to put together and tasted superb.
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