Slow Cooked Chicken Curry

"Ran out of curry powder recently and replaced it not once but twice. My surplus of this spice blend sent me in a hunt for ways to enjoy my bounty. This is a reduced fat adaptation of a recipe from BHG. I just love slow cooker recipes for the ease of dump and run cooking. This one is a bit more involved since you need to prepare the lighter substitute for coconut milk. If you are not concerned about fat or calories, feel free to use regular or light coconut milk instead. A wonderful, rich flavored curry for just 5 WW points that is even better the next day."
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by lazyme photo by lazyme
Ready In:
4hrs 25mins




  • In a large bowl or plastic bag combine flour, curry powder, cumin, and salt. Add chicken cubes in three parts and shake to coat.
  • Combine potatoes, carrots, apple, onion, garlic, jalapeno peppers, ginger, and chicken bouillon. Top with chicken. Pour water over chicken mixture.
  • Cover slow cooker and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
  • To make faux coconut milk combine cornstarch and 3 tablespoon of evaporated milk in a small sauce pan over medium heat. Whisk to mix, removing all lumps. Add remaining milk and cook just until milk thickens slightly. Remove from heat and add extract.
  • About 15 minutes before serving, turn slow-cooker to high setting if not already there. Stir faux coconut milk into chicken mixture. Recover cook for 15 minutes more.
  • Serve over hot cooked rice. Sprinkle with nuts and raisins if desired.

Questions & Replies

default avatar
  1. ae7203
    Do you peel the apple?
  2. unowen297
    Can you post nutrition details on the recipes, mostly, cals. sat fat. sugar. and protein.. Thank you.
  3. Chocoknitter
    Has anybody made this subbing cauliflower for the potatoes and/or rice for a lower carb version?


  1. sales
    I have a question before I make this ... why not just use coconut milk? Why make something fake?
  2. Loretta D.
    Recipe should include how to layer the two mixtures in the crock.
  3. anniesnomsblog
    This is a wonderful curry recipe! Made the house smell amazing and I couldn't wait for it to be cooked as it smelled so aromatic! Leftovers were delicious the next day as well; this is my family's new favourite curry; totally worth the wait!
  4. appleydapply
    My family gives this one 5 stars. It only served 4, because everybody went back for 2nds.
  5. French Tart
    Fabulous! A veritabe feast for the nostrils and the eyes..........never mind the tastebuds! This is OUR kind of curry Toni - lots of flavour and veggies in it, as well as the chicken - we LOVED it. What I used: Swiss Marigold salt free bouillon granules and LOW FAT coconut milk, only 2 % fat in 100 mls. I used my own blend of home-made curry powder and sultanas for the garnish, along with the peanuts. I LOVE my crock-pot, and this simmered away all day whilst I got ready for my LONG car trip back to the UK! Photos WERE taken, but I have packed my camera - so I will post them later. Made for ZWT4 and VERY much enjoyed thanks! PS - the leftovers are being made into little hand pies for our journey! Merci! FT :-)


<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p> <li>ladypit's <a href=> WW Core Recipes I Have Tried </a> </li> <p>&nbsp;</p> <li>shirl(j)831's <a href=> Can this really be lowfat??? </a> </li> <p>&nbsp;</p> <li>julesong's <a href=> Cooking Light Recipes </a> </li> <p>&nbsp;</p> <li>mariposa13's <a href=> WW &amp; Lowfat Recipes </a> </li> <p><br /><img src= alt=Dirty /> <br /><a href=;current=kitchen-special-hot2-1.jpg target=_blank><img src= border=0 alt=Photobucket /></a> <br /><img src= alt=Image /><img src= alt=FFF#2 width=50% /> <br /><img src= alt=Image /><img src= alt=Image /><img src= border=0 alt=Photobucket /><img src= border=0 alt=Adopted /><img src= border=0 alt=Photobucket /><img src= border=0 alt=Photobucket /><img src= border=0 alt=PAC /><img src= border=0 alt=Photo /> <br /><img src= alt=/ /><img src= alt=/ /> <br /><img src= alt=/ /><img src= alt=ZWT3 /><img src= alt=width=50% /> <br /><img src= alt=/ /></p>
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