Chicken curry in slow cooker?

Hey guys

Does anyone cook chicken curry in the slow cooker, if so, any tips?

I'm making a green chicken curry, and I seem to remember ages ago, that when I did it the chicken turned out dry?



Can I just throw it all in? coconut cream later?
Ta!

I'm not sure about green curry, but I did make an apricot curry and I just used chicken drumsticks and put it all in for 7 hours. Didn't bother to brown it or anything.
Turned out beautifully.

I'd chuck it all in. They reckon the key to cooking well is not not open the lid for at least 4 hours. Only 2 or 3 times max during the whole cooking.

I find that chicken can turn out a bit dry in the SC if it doesn't have the bone in and skin on. Maybe if you use thigh fillets not breast it might be more moist. Or make curried chicken drumsticks?

Thanks guys!

I've got thighs I think...yeh, maybe next time I get something with bones..

i find using thighs is fine - i just have to watch & not leave it for too long or it tends to completely fall apart (still tasty, just looks a bit like cat food - DP's words, not mine! ). i don't leave the skin on. i can't remember when i put in the coconut cream but there is a red curry on the taste website for the slow cooker & i've used that one without any problem so maybe you could check that one out & just use the green curry spices instead?

I use drumsticks for curry in slow cooker and always yummy. I use a packet mix base and add extras.

We use a packet mix, coconut milk, boneless skinless thighs not even browned and chuck it all in with some extras. Normally have it on high for four hours - I chuck in a packet of sultanas at the 3 hour mark and pull apart the chicken a bit and then leave it alone again. And it turns out beautifully.

I find that all the slow cooker bases I use are acidic or have a bitter aftertaste. Any tips?

You could try adding some plain yoghurt on serving. That said, I've never felt the need with the curry I described above, no bitterness or aftertaste that I've noticed.

Sent from my Galaxy so please excuse any spelling mistakes

Maybe try browning the spices and onion before cooking. I usually brown my onion then chuck my spices and any garlic or ginger in for a few stirs before adding them. Only cook the spices and garlic until they are aromatic, just few seconds. If you brown the garlic it gets bitter.

A slow cooked chicken curry that will leave a lasting impression. Very tasty and easy to prepare. Ideal for a hearty family meal. Economical and easy to make for a busy household.

And goes well with thin apples...? *confused*

Sent from my Galaxy so please excuse any spelling mistakes