Chicken Vegetable Curry Recipe

Chicken Vegetable Curry Recipe
Chicken Vegetable Curry Recipe photo by Taste of Home
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Chicken Vegetable Curry Recipe

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This comfort dish gets fabulous flavor when I add chicken, sweet red peppers, coconut milk and the all-important seasoning, curry powder. —Roxana Lambeth, Moreno Valley, California
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 4 hours

Ingredients

  • 1-1/2 pounds boneless skinless chicken thighs, cut into 1-1/2-inch pieces
  • 2 medium red potatoes, chopped (about 1-1/2 cups)
  • 1 small sweet red pepper, coarsely chopped
  • 1 medium onion, coarsely chopped
  • 1 medium carrot, chopped
  • 3 garlic cloves, minced
  • 1 can (13.66 ounces) coconut milk
  • 1/2 cup chicken broth
  • 3 teaspoons curry powder
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 tablespoon minced fresh cilantro
  • Hot cooked couscous

Directions

Place first six ingredients in a 3- or 4-qt. slow cooker. In a small bowl, whisk together coconut milk, broth and dry seasonings; stir into chicken mixture.
Cook, covered, on low until chicken and vegetables are tender, 4-5 hours. Stir in cilantro. Serve with couscous. Yield: 6 servings.

Test Kitchen tips
  • Chicken thigh tend to do better in the slow cooker than chicken breast. They aren’t as lean as chicken breast, so the longer cook time won’t dry them out.
  • There’s plenty of flavorful sauce, which makes this dish great over couscous or rice.
  • Originally published as Chicken Vegetable Curry in Simple & Delicious December/January 2018

    Nutritional Facts

    1 cup curry: 339 calories, 22g fat (14g saturated fat), 76mg cholesterol, 755mg sodium, 12g carbohydrate (2g sugars, 2g fiber), 24g protein.

    • 1-1/2 pounds boneless skinless chicken thighs, cut into 1-1/2-inch pieces
    • 2 medium red potatoes, chopped (about 1-1/2 cups)
    • 1 small sweet red pepper, coarsely chopped
    • 1 medium onion, coarsely chopped
    • 1 medium carrot, chopped
    • 3 garlic cloves, minced
    • 1 can (13.66 ounces) coconut milk
    • 1/2 cup chicken broth
    • 3 teaspoons curry powder
    • 1-1/2 teaspoons salt
    • 1 teaspoon ground cumin
    • 1 tablespoon minced fresh cilantro
    • Hot cooked couscous
    1. Place first six ingredients in a 3- or 4-qt. slow cooker. In a small bowl, whisk together coconut milk, broth and dry seasonings; stir into chicken mixture.
    2. Cook, covered, on low until chicken and vegetables are tender, 4-5 hours. Stir in cilantro. Serve with couscous. Yield: 6 servings.

    Test Kitchen tips
  • Chicken thigh tend to do better in the slow cooker than chicken breast. They aren’t as lean as chicken breast, so the longer cook time won’t dry them out.
  • There’s plenty of flavorful sauce, which makes this dish great over couscous or rice.
  • Originally published as Chicken Vegetable Curry in Simple & Delicious December/January 2018

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