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Slow-Cooked Curry Chicken

 Slow-Cooked Curry Chicken
“We adopted three children from Thailand,” says Helen Toulantis of Wantagh, New York. “All of us love the spicy flavors found in this dish.”
6 ServingsPrep: 25 min. Cook: 4-1/2 hours


  • 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


  • 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.
  • 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.
  • 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.

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Slow-Cooked Curry Chicken (continued)

Nutritional Facts: 1 serving equals 353 calories, 9 g fat (5 g saturated fat), 94 mg cholesterol, 576 mg sodium, 27 g carbohydrate, 1 g fiber, 37 g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 starch, 1 fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer