Slow-Cooked Curry Chicken

Name: Slow-Cooked Curry Chicken
Prep time: 25 min
Cook time: 4 h 30 min
Total time: 4 h 55 min
Yield: 6 servings.
Ingredients: 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

17 reviews

Test Kitchen Approved

Total Time

Prep: 25 min. Cook: 4-1/2 hours

Makes

6 servings

Our three children love the spicy flavors found in this Crock-Pot chicken curry. Add more or less curry depending on your taste preferences. —Helen Toulantis, Wantagh, New York

Slow-Cooked Curry Chicken Recipe photo by Taste of Home

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Ingredients

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

Directions

Sprinkle chicken with salt. In a large 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 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.

Crockpot Chicken Curry Tips

Is this dish spicy?

Slightly! But the heat is most likely from the cayenne, rather than curry powder. You can adjust the cayenne according to your tastes.

Do I have to use chicken breast, or can I use another cut?

If you're burnt out on chicken breast, try using chicken thighs for an extra-juicy version of this Crockpot chicken curry.

What can I serve with this curry?

You can serve this chicken curry with rice, homemade naan or a side of Indian Ginger Potatoes. Put a dollop of plain Greek yogurt on top to balance out the heat.

How do I freeze this dish?

Store cooled chicken separately from rice in freezer containers for up to 4 months. To reheat, warm in a skillet over medium heat, adding liquid as necessary.

Nutrition 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.