Crockpot Curry Chicken Recipe

crockpot yellow chicken curry with rice in white bowl

4.52 from 52 votes

This crockpot yellow curry chicken is loaded with tender cubes of chicken, coconut milk, potatoes, carrots, curry powder, and more to create a belly-filling one-pot meal.

Prep Time20

Cook Time4

Total Time4 20

Course: Main Course

Cuisine: Indian

Servings: people

Calories: 442kcal

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 (1-inch piece) fresh ginger grated
2 pounds boneless, skinless chicken breasts cut into bite-sized pieces**
4 golden potatoes cubed
2 carrots sliced
1 onion diced
13.5 ounces coconut milk 1 can
2 tablespoons all-purpose flour
2 tablespoons fresh lime juice from 1 lime

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 (1-inch 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.
2 tablespoons fresh lime juice
Sprinkle with fresh cilantro, and chopped cashews or peanuts.
fresh cilantro, chopped cashews or peanuts
Serve with basmati rice and naan.

Notes

*Other broths or chicken stock can be used. Water works in a pinch, but you'll lose a little bit of richness in the final flavor.

**I've made this with thighs and breasts, and it’s delicious either way, so feel free to use whatever you prefer or already have on hand.

Tips:

Make sure that your chicken is all cut into roughly the same size pieces. That way, everything will cook evenly.
Bell peppers, mushrooms, cauliflower, squash, and other veggies can be added to the mix if you like. Use what you have on hand!
Adding the coconut milk towards the end of the cook time helps give the curry a silky texture without burning or curdling the milk.
Nutritional information does not include optional toppings.

Storage: Store Crockpot curry chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition