Slow-Cooked Curry Chicken Recipe
Slow-Cooked Curry Chicken Recipe photo by Taste of Home
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Slow-Cooked Curry Chicken Recipe

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4.5 12 15
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“We adopted three children from Thailand,” says Helen Toulantis of Wantagh, New York. “All of us love the spicy flavors found in this dish.”
TOTAL TIME: Prep: 25 min. Cook: 4-1/2 hours
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 4-1/2 hours
MAKES: 6 servings


  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1-1/4 teaspoons salt
  • 1 can (13.66 ounces) light coconut milk
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon cayenne pepper
  • 3 green onions, sliced, divided
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1 to 2 tablespoons lime juice
  • 3 cups hot cooked rice

Nutritional Facts

1 serving: 353 calories, 9g fat (5g saturated fat), 94mg cholesterol, 576mg sodium, 27g carbohydrate (2g sugars, 1g fiber), 37g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 starch, 1 fat.


  1. Sprinkle chicken with salt. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. Place in a 5-qt. slow cooker.
  2. Combine the coconut milk, curry, turmeric and cayenne; pour over chicken. Sprinkle with half of the onions. Cover and cook on low for 4-5 hours or until chicken is tender.
  3. Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until sauce is thickened. Stir in lime juice. Serve chicken with rice and sauce; sprinkle with remaining onions. Yield: 6 servings.
Originally published as Slow-Cooked Curry Chicken in Light & Tasty February/March 2008, p49

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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wolfegrl1 User ID: 1208286 170844
Reviewed Mar. 14, 2014

"I added extra coconut milk, coriander, ginger, garlic, red bell pepper, roasted curried cauliflower and broccoli. Fabulous!"

subear User ID: 3648489 99361
Reviewed Oct. 20, 2013

"This dish seemed a little plain as it is listed so I used as a base and changed it up a bit. I used red curry paste instead with just a dash of curry powder. I added lemongrass and red pepper flakes. I used turkey breast instead of chicken since that is what I had in the freezer. Towards the end of the cooking cycle, I added broccoli, bamboo shoots and fresh basil leaves. since I felt this dish was lacking in vegetables. Turned out excellent. Will definitely make again."

Mahrieh User ID: 7121423 209468
Reviewed Feb. 4, 2013

"I did not have green onions so I used a whole onion and sliced it very thinly and covered the chicken. I also added crushed and chopped garlic and ginger. To amp the taste, I also added more hot curry paste. My kids loved it so much they asked me to make it again in the same week!"

lberry222 User ID: 4948624 101906
Reviewed Feb. 3, 2013


kerrynjames User ID: 5662698 99360
Reviewed Nov. 7, 2012

"This recipe was quite tasty. I'll make it again, but I think it needs more veggies.

Thanks for the recipe!"

blieske User ID: 3619233 170842
Reviewed Jan. 12, 2012

"This is going to be a favorite in our household! Great taste with a bit of a bite. We served with black japonica rice which I won't do again; the sauce competes, so make it with brown or white rice. Yummy!"

Bastett User ID: 5411415 83573
Reviewed Jun. 1, 2011

"This is SOOO easy, both my husband and I and my sister and brother-in-law loved it. My husband said it was one of his favorite things I've ever made and to make it again anytime!"

shandan23 User ID: 4872922 209467
Reviewed Jan. 16, 2011

"I made this for my family last night, it was alright, aside from the cayenne pepper their really wasn't much flavor. We added a little bit of seasoned salt and that made it a little more flavorful. I will make it again but it won't beat the top of the list, we may try making it with snow peas and asparagus next time"

scubacas User ID: 5298067 110428
Reviewed Sep. 13, 2010

"I'd call this a very mild curry but I did like it. I'd maybe increase the spices just a bit when I make it again. It was super easy; I was busy with other chores all day and just had to attend to it a couple of times."

jadedraven User ID: 2665649 99962
Reviewed Jul. 15, 2010

"This was EXTREMELY easy to make, and very good! I followed the recipe almost exactly except i didn't have tumeric so i used a little extra curry and cayenne...also all I had were regular onions not green ones so I used about 1 3/4 regular onions. I served with jasmine rice which is nice and sticky and went very well with the dish. The chicken was fork tender. Will definately be making this again"

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