1 medium yellow onion, finely diced or 2 Tbsp dried onion flakes
1 lb yellow potatoes (about 3-4 medium potatoes), cubed (I left the skins on)
1 1/2 lbs boneless, skinless chicken thighs, cut into bite size pieces1 (13.5 oz) can full fat coconut milk
2 Tbsp brown sugar
2 tsp minced garlic
1 Tbsp fresh ginger, minced
1 tsp ground turmeric
1 tsp curry powder
1/2 tsp ground coriander seed
1 tsp kosher salt
1/2 tsp crushed red pepper
1 lime, juiced–optional
Cilantro, for garnish
In your 4-6 quart slow cooker place the onions, potatoes and chicken.
In a bowl, stir together the coconut milk, brown sugar, garlic, ginger, turmeric, curry powder, coriander seed, salt and red pepper. Whisk until combined. Pour the mixture over the contents of the slow cooker.
Cover and cook on LOW for 4 hours (some slow cookers may take only 3 hours). Test potatoes for tenderness.
Gently stir. Stir in the lime juice, if desired. Add in more turmeric and curry powder and salt to taste.
Serve curry with cilantro over rice, if desired.
1 cup small whole onions, peeled
1 cup fresh baby carrots
12 small new potatoes, cut in half (about 4 cups)
2 pounds boneless beef chuck steak, cut into 1 1/2 inch pieces
1 14.5 ounce can diced tomatoes, undrained
1/2 cup apple juice
4 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
In 3 1/2-4 quart slow cooker/Crock Pot, layer onions, carrots and potatoes. Place beef over vegetables. In medium bowl, combine all remaining ingredients; mix well. Pour over beef. Cover; cook on low setting for 8-10 hours.
2 to 3 Cups chicken, cooked, cut up (large chunks)
1/2 Small onion, chopped
10 3/4 Ounces condensed cream of chicken soup
1/2 Cup mayonnaise
3 Tablespoons flour
2 Stalks celery, thinly sliced
10 Ounces frozen broccoli spears, thawed and cut into 1-inch pieces
1/2 Teaspoon curry powder
1 Tablespoon lemon juice
Hot buttered noodles
In medium bowl, thoroughly combine all ingredients except noodles.
Pour into lightly greased stoneware.
Cover; cook on Low setting for 7 to 9 hours or on High setting for 2 to 3 hours.
Serve with hot buttered noodles, spooning sauce over top.
8 boneless, skinless chicken thighs
1 teaspoon salt
⅛ teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon curry powder
½ teaspoon ground ginger
3 sweet potatoes, peeled and cubed
1 onion, chopped
1 cup peach preserves OR apricot preserves
3 tablespoons apple cider vinegar
1 tablespoon soy sauce
½ cup chicken broth or water
2 tablespoons cornstarch
Sprinkle chicken with salt, cayenne pepper, paprika, curry powder, and ginger. Add peach preserves, vinegar, and soy sauce to crockpot. Add in sweet potatoes and onion, and top with chicken.
Cover and cook on low for 6-8 hours until chicken is thoroughly cooked and sweet potatoes are tender when pierced with fork.
Combine chicken broth and cornstarch and mix well. Add to slow cooker. Cover and cook on high 10-15 minutes until sauce is thickened.
4 bone-in chicken breast, halves (about 2 pounds), skin removed
1 tablespoon McCormick® Curry Powder
1 package McCormick® Chicken Gravy Mix
1 can (14 1/2 ounces) chicken broth
1 medium red bell pepper, cut into 1/2-inch pieces
1 medium Golden Delicious apple, unpeeled, cored and coarsely chopped
1/4 cup raisins
1/4 cup McCormick® Onions, Chopped
2 McCormick® Bay Leaves, broken in half
1/2 teaspoon McCormick® Garlic Powder
1 cup instant rice