Slow-Cooker Cambodian Chicken Curry Recipe

Recipe By Slurrp

Slow-Cooker Cambodian Chicken Curry is a flavorful and aromatic dish that combines tender chicken with a rich and creamy curry sauce. This traditional Cambodian recipe is made with a blend of spices, coconut milk, and fresh herbs, resulting in a deliciously fragrant and comforting curry. The slow-cooker method allows the flavors to develop and the chicken to become tender and juicy. Serve this Cambodian Chicken Curry over steamed rice for a satisfying and hearty meal.

4.6
14 Rating -
Rate
Non Vegdiet
6hr 5minstotal
5minsPrep
6hr Cook
6hr 5m.total
5m.Prep
6hr Cook
Slow-Cooker Cambodian Chicken Curry
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Ingredients for Slow-Cooker Cambodian Chicken Curry Recipe

  • 0.38 pound Boneless, Skinless Chicken Thighs
  • 1/4 Onion, Diced
  • 3/4 cloves Cloves Of Garlic, Minced
  • 1/4 inch Ginger, Grated
  • 1/4 stalk Lemongrass, Bruised
  • 1/2 tablespoon Curry Powder
  • 1/4 teaspoon Turmeric
  • 0.13 teaspoon Cumin
  • 0.13 teaspoon Coriander
  • 0.06 teaspoon Cinnamon
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • 1/4 can Coconut Milk
  • 1/4 cup Chicken Broth
  • as required Fresh Cilantro, For Garnish
  • as required Lime Wedges, For Serving

Directions: Slow-cooker Cambodian Chicken Curry Recipe

Cooking Directions

  • STEP 1.In a slow cooker, combine chicken, onion, garlic, ginger, lemongrass, curry powder, turmeric, cumin, coriander, cinnamon, salt, and pepper.
  • STEP 2.Pour in coconut milk and chicken broth, and stir to combine.
  • STEP 3.Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours, until the chicken is cooked through and tender.
  • STEP 4.Remove the chicken from the slow cooker and shred it using two forks.
  • STEP 5.Return the shredded chicken to the slow cooker and stir to combine with the curry sauce.
  • STEP 6.Serve the Slow-Cooker Cambodian Chicken Curry over steamed rice and garnish with fresh cilantro and lime wedges.
  • STEP 7.Enjoy!

Cooking Tips

  • For a spicier curry, add a chopped chili pepper or a teaspoon of chili flakes.
  • If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the curry during the last 30 minutes of cooking.
  • You can add vegetables like bell peppers, carrots, or potatoes to the curry for added texture and flavor.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry in a saucepan over medium heat, stirring occasionally, until heated through.
  • Serve the Slow-Cooker Cambodian Chicken Curry with steamed rice or naan bread for a complete meal.
Nutrition
value
584
calories per serving
36 g Fat13 g Protein51 g Carbs11 g FiberOther

Current Totals

  • Fat
    36g
  • Protein
    13g
  • Carbs
    51g
  • Fiber
    11g

MacroNutrients

  • Carbs
    51g
  • Protein
    13g
  • Fiber
    11g

Fats

  • Fat
    36g

Vitamins & Minerals

  • Calcium
    368mg
  • Iron
    3mg
  • Vitamin A
    8mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    33mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    13mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    62mg
  • Manganese
    3mg
  • Phosphorus
    352mg
  • Selenium
    2mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp