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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 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
Servings: 6 people
Calories: 436 kcal
Course:
Main Course
Cuisine:
Indian
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.
- Add the chicken breasts, potatoes, carrots, and onion to the slow cooker and stir to coat in the sauce.
- Cover and cook for 3-4 hours on HIGH; or 4-6 hours on LOW.
- Uncover and stir in the coconut milk.
- To thicken the curry, combine 2 tablespoons flour with 2 tablespoons water in a small dish. Stir in the flour mixture.
- 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.
- Sprinkle with fresh cilantro, and chopped cashews or peanuts.
- Serve with basmati rice and naan.
Cup of Yum
Notes
- Storage: Store Crockpot chicken curry in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
- Store Crockpot chicken curry in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
- 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.
Nutrition Information
Calories
436kcal
(22%)
Carbohydrates
33g
(11%)
Protein
37g
(74%)
Fat
18g
(28%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.02g
Cholesterol
97mg
(32%)
Sodium
599mg
(25%)
Potassium
1334mg
(38%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
3466IU
(69%)
Vitamin C
30mg
(33%)
Calcium
61mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 436
% Daily Value*
| Calories | 436kcal | 22% |
| Carbohydrates | 33g | 11% |
| Protein | 37g | 74% |
| Fat | 18g | 28% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 97mg | 32% |
| Sodium | 599mg | 25% |
| Potassium | 1334mg | 28% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 3466IU | 69% |
| Vitamin C | 30mg | 33% |
| Calcium | 61mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.