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Curried Chicken Breasts

1/28/2019

 
Curried Chicken Breasts by Cathy D. Slaght
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Curried Chicken Breasts

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This is for a slow cooker
  • Cooker- 1/12 to 3 QT
  • Setting and Cook Time: High for 2 ½-3 hours


CURRY PASTE: (Make the paste before you are ready to make your chicken; it keeps in the refrigerator for weeks. It will make more than you need for this recipe-)

To make the curry paste, combine all of the spices in a small bowl with a fork. Mix in the vinegar, then drizzle in the water to make a loose paste.
  • 2 T ground coriander
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons ground turmeric
  • ¼ teaspoon chili powder
  • 1 teaspoon brown mustard seed, crushed with a mortar and pestle
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cinnamon
  • 1 ½ tablespoons apple cider vinegar
  • 1 to 2 tablespoons water, as needed


Preparation for the chicken:
  • 1 small yellow or white onion, sliced into rings
  • 2 to 3 boneless skinless chicken breast halves, trimmed of fat
  • ¼ t salt
  • 1 ½ tablespoons curry paste
  • 1 teaspoon sesame oil or olive oil
  • ¼ cup heavy cream or half and half


Crock Pot Preparations:
  • Spray the inside of the crock pot with nonstick cooking spray.
  • Place the sliced onion on the bottom for your chicken to sit on.
  • Mix together the curry paste and the oil; rub on the chicken to coat both sides.
  • Place the chicken in the crock pot on top of the onions.


Crock Pot Size and Cooking Time:
  • Cooker- 1/12 to 3 QT
  • Setting and Cook Time: High for 2 ½-3 hours

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