This spicy vibrant Slow Cooked Chicken Curry and Saffron Rice is made using a crockpot. Slow cooking brings out the complex flavors and converts it into a cassoulet which makes for perfect family-style dining with International flair.
Ingredients For Slow Cooked Chicken Curry and Saffron Rice Recipe
3 Large bone in chicken breasts skin removed
3 tablespoon Curry paste i. e. patak's divided
1 Large sweet onion chopped
0.25 cup Vegetable oil
0.5 teaspoon Fennel seed
3 Clove garlic minced
0.5 teaspoon Each lemon pepper and ground cumin
0.25 teaspoon Turmeric
As required Salt and black pepper to taste
14 ounce 1 can fire roasted tomatoes
5 ounce 1 package saffron rice i. e. mahatma
10.75 ounce 1 can cream of celery soup
1 cup Water
3 tablespoon Butter melted
2 Medium potatoes peeled and cut into chunks
0.25 cup Chopped fresh cilantro
Nutrition value
184
calories per serving
9 g Fat4 g Protein22 g Carbs5 g FiberOther
Current Totals
9 g Fat
4 g Protein
22 g Carbs
5 g Fiber
MacroNutrients
Carbs
22 g
Protein
4 g
Fiber
5 g
Fats
Fat
9 g
Vitamins & Minerals
Calcium
45 mg
Iron
3 mg
Vitamin A
935 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
38 mcg
Vitamin B12
0 mcg
Vitamin C
35 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
53 mg
Manganese
0 mg
Phosphorus
82 mg
Selenium
3 mcg
Zinc
1 mg
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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