Slow Cooker Chicken and Spinach Curry

21 Reviews
74% would make this recipe again

Lentils are used to thicken the sauce and cilantro provides freshness to this fragrant curry.

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Preparation : 10 min Cooking : 5 h 30 min
250 calories/serving

Ingredients

1/3 cup red-orange lentils (dried) 60 g
1/2 tbsp coriander seeds, ground or crushed 2 g
2 tsp curry powder, or more, to taste 6 g
3/4 tsp turmeric 2 g
3/4 tsp ground cumin 2 g
4 tsp canola oil 20 mL
1/4 onions, finely chopped 50 g
1 cup chicken broth 250 mL
9 chicken thighs, boneless, skinless, cut into bite-size pieces 600 g
150 g spinach, shredded 5 1/2 cups
2 tsp fresh cilantro, chopped 1 g

Before you start

A slow cooker is needed to make this recipe. It is not necessary to soak the lentils in advance.

Method

  1. Rinse the lentils well under cold water, drain them, then put them in the ceramic cooking pot. Coarsely grind the coriander seeds, using a pepper mill if available. Otherwise, place them in a plastic bag and crush them using a rolling pin, then add them to the pot with the other spices, oil, and onion. Mix well. Stir in the hot broth.
  2. Cover the slow cooker with the lid and cook on 'high' for 2 h.
  3. Add the chicken pieces to the lentil mixture, pressing them down in a single layer. Cover and cook on 'high' for 3 h or until the chicken is just tender.
  4. Add the spinach to the pot, pressing it down into the hot liquid. Cover and cook on 'high' for a further 30 min until wilted. Stir in the chopped cilantro.
  5. Adjust the seasoning and serve.

Observations

It is not necessary to add salt, since this recipe is already tasty.

Nutrition Facts Table

per 1 serving (180 g)

Amount

% Daily Value

Calories

250

Fat

11 g

16 %

Saturated 0.4 g
+ Trans 0.1 g

2 %

Cholesterol

70 mg

Sodium

20 mg

1 %

Carbohydrate

12 g

4 %

Fibre

3 g

12 %

Sugars

1 g

Net Carbs

9 g

Protein

28 g

Vitamin A

53 %

Vitamin C

7 %

Calcium

5 %

Iron

21 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Folacin, Manganese, Vitamin A, Vitamin K
Good source of  :
Iron, Magnesium, Vitamin E
Source of  :
Calcium, Copper, Fibre, Niacin, Omega-3, Pantothenic Acid, Phosphorus, Potassium, Vitamin B1, Vitamin B2, Vitamin B6, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables ½
Meat and Alternatives 3 ½
Fats ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

21 Reviews (20 with rating only) 74% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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november 10, 2014

no taste. kids did not like. adults did not like. this recipe is waste of good ingredients

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