Recipe By Liz McMahon
Published Jun 14th
Prep 30m Cook 8h 10m Additional - Ready In 8h 40m
Servings 8 servings Calories 324.3

This is a great Indian-style curry dish that can cook all day in the slow cooker, and makes enough to feed an army. Season to taste and serve with basmati rice.

Recipe Ingredients

  • 1 large onion, cut into wedges
  • 3 large skinless, boneless chicken breasts, chopped
  • ¼ cup butter, cut into chunks
  • 5 cloves garlic, chopped
  • 4 carrots, peeled and sliced
  • 5 potatoes, peeled and cubed
  • 1 head cauliflower, separated into florets
  • 4 ½ tablespoons curry powder
  • 2 tablespoons ground turmeric
  • 1 tablespoon red chile flakes, or to taste
  • ½ tablespoon ground ginger
  • salt and ground black pepper to taste
  • 4 cups chicken stock, or as needed
  • 4 tablespoons all-purpose flour, or as needed

Cooking Directions

  1. 1 Place onion, chicken, butter, garlic, carrots, potatoes, and cauliflower in a slow cooker in that order. Sprinkle curry powder, turmeric, chile flakes, ginger, salt, and pepper on top. Add enough chicken stock to mostly cover the contents of the slow cooker.
  2. 2 Cook on Low, stirring periodically if you are home, about 8 hours.
  3. 3 Stir flour into the slow cooker and let simmer until the sauce thickens a bit, 10 to 15 minutes.

Nutrition Facts

  • Calories 324.3
  • Carbohydrate 40.4 g
  • Cholesterol 59.5 mg
  • Fat 9 g
  • Fiber 8.1 g
  • Protein 22.8 g
  • Saturated Fat 4.5 g
  • Sodium 497.4 mg
  • Sugar 5.8 g

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  1. Most amazing flavor. I will cook again.
  2. It is still cooking, so I will add more later... Mushroom instead of carrots, sweet potatoes. No red chilly or flour my system does not like...
  3. This was an ok recipe. The curry powder really overpowers everything else that's going on. I scaled it down to 2 servings and it still made a bunch.