Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
4.52
from
52
votes
Crockpot Yellow Chicken Curry Recipe
Simple and easy to make and loaded with flavor, this Crockpot chicken curry is perfect for family weeknight meals. Made with chicken breast, this yellow curry is sweet and tangy, and it's a breeze to make.
Prep Time
20
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
20
minutes
mins
Course:
Main Course
Cuisine:
Indian
Servings:
6
people
Calories:
436
kcal
Author:
Becky Hardin
Equipment
Crockpot
Ingredients
½
cup
low-sodium chicken broth
2
tablespoons
low-sodium soy sauce
2
tablespoons
brown sugar
1½
tablespoons
curry powder
½
teaspoon
kosher salt
¼
teaspoon
ground black pepper
4
cloves
garlic
minced
1
piece
fresh ginger
grated (about 1 inch)
2
pounds
boneless, skinless chicken breasts
cut into bite-sized pieces
4
golden potatoes
cubes
2
carrots
sliced
1
onion
diced
13.5
ounces
coconut milk
1 can
2
tablespoons
all-purpose flour
1
lime
juiced (about 2 tablespoons)
Optional Toppings:
Fresh cilantro
Chopped cashews or peanuts
Instructions
Whisk the chicken broth, soy sauce, brown sugar, curry powder, salt, pepper, garlic, and ginger together in the crockpot.
½ cup low-sodium chicken broth,
2 tablespoons low-sodium soy sauce,
2 tablespoons brown sugar,
1½ tablespoons curry powder,
½ teaspoon kosher salt,
¼ teaspoon ground black pepper,
4 cloves garlic,
1 piece fresh ginger
Add the chicken breasts, potatoes, carrots, and onion to the slow cooker and stir to coat in the sauce.
2 pounds boneless, skinless chicken breasts,
4 golden potatoes,
2 carrots,
1 onion
Cover and cook for 3-4 hours on HIGH; or 4-6 hours on LOW.
Uncover and stir in the coconut milk.
13.5 ounces coconut milk
To thicken the curry, combine 2 tablespoons flour with 2 tablespoons water in a small dish. Stir in the flour mixture.
2 tablespoons all-purpose flour
Turn the slow cooker to HIGH, cover with lid, and cook for another 15-30 minutes.
Give the curry a good stir. If the consistency is still thin, turn off the slow cooker, and let the curry sit for a few minutes.
Finish with a few squeezes of lime juice.
1 lime
Sprinkle with fresh cilantro, and chopped cashews or peanuts.
Fresh cilantro,
Chopped cashews or peanuts
Serve with basmati rice and naan.
Notes
Cut the chicken into similar-sized chunks so that it cooks through evenly.
If you prefer your curries on the spicy side, you can add in some red chili peppers, chili flakes, or some cayenne.
Feel free to add in additional veggies like peas or mushrooms if you like.
Storage:
Store Crockpot chicken curry in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
Nutrition
Calories:
436
kcal
|
Carbohydrates:
33
g
|
Protein:
37
g
|
Fat:
18
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.02
g
|
Cholesterol:
97
mg
|
Sodium:
599
mg
|
Potassium:
1334
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
3466
IU
|
Vitamin C:
30
mg
|
Calcium:
61
mg
|
Iron:
4
mg