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 14 18
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Our three children all love the spicy flavors found in this dish. Add more or less curry depending on your taste preferences. —Helen Toulantis, Wantagh, New York
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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Cynthia User ID: 9152391 265141
Reviewed Apr. 24, 2017

"Although it was very tasty and my kids liked it, I found it to be lacking in liquid and vegetables. chicken got overcooked and fell apart and sauce was very thick. Next time I plan to double up on the coconut milk or add some chicken broth, along with carrots, potatoes, green beans and frozen peas (adding peas to last 30 min of cooking time to avoid overcooking) and cut cooking time by at least 30 min or so. A touch more curry powder would help too."

epona9992002 User ID: 7697705 259357
Reviewed Jan. 7, 2017

"I made it as printed, my husband was NOT impressed. I tried thinking of things to add that might make it less bland. I recommend adding more or hotter curry powder. I also tried adding chestnuts and pineapple as well as more salt and pepper to the leftovers. I was able to eat it but it still seemed a bit bland. I'm not sure what, but it seemed to be missing something."

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"

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