Slow Cooker Chicken and Spinach Curry

5 Reviews
100% 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 : 3 h
260 calories/serving
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Ingredients

3/4 cup red lentils (canned), rinsed and drained 190 mL
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 cup Allergen-Free Vegetable 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.

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 and oil. Mix well. Stir in the hot broth.
  2. 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.
  3. 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.
  4. Adjust the seasoning and serve.

Observations

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

This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (170 g)

Amount

% Daily Value

Calories

260

Fat

11 g

18 %

Saturated 0.5 g
+ Trans 0.1 g

3 %

Cholesterol

70 mg

Sodium

110 mg

4 %

Carbohydrate

12 g

4 %

Fibre

4 g

14 %

Sugars

1 g

Net Carbs

8 g

Protein

28 g

Vitamin A

80 %

Vitamin C

11 %

Calcium

6 %

Iron

24 %
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, Potassium, Vitamin E
Source of  :
Calcium, Copper, Fibre, Niacin, Omega-3, Phosphorus, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, 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 0
Meat and Alternatives 3 ½
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

5 Reviews (4 with rating only) 100% 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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Ana P.
december 27, 2022 | I would make this recipe again

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