Chicken Vegetable Curry Recipe

2
Chicken Vegetable Curry Recipe
Chicken Vegetable Curry Recipe photo by Taste of Home
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Chicken Vegetable Curry Recipe

Read Reviews
2
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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.

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    • 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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    Reviews forChicken Vegetable Curry

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    MY REVIEW
    Marcia User ID: 9471469 289496
    Reviewed May. 31, 2018

    "Does anyone know how to make thos in an Instant Pot?"

    MY REVIEW
    Christine User ID: 9458833 287465
    Reviewed May. 4, 2018

    "I would like to make this recipe very much it seems great and very delicious. Can anyone tell me how to cook it without using a slow cooker?"

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