Crockpot Chicken Curry (Yellow Chicken Curry) Recipe - Easy Chicken Recipes (2024)

• ▢ 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

• 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.

• 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 Facts

Crockpot Yellow Chicken Curry Recipe

Amount Per Serving

Calories 436Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 13g81%

Trans Fat 0.02g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 97mg32%

Sodium 599mg26%

Potassium 1334mg38%

Carbohydrates 33g11%

Fiber 4g17%

Sugar 6g7%

Protein 37g74%

Vitamin A 3466IU69%

Vitamin C 30mg36%

Calcium 61mg6%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.