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

Our three children all 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

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 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.

Crock-Pot 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 Crock-Pot 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.

Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Reviews

Click stars to rate

Average Rating:

Teresa

Feb 23, 2019

Great recipe -- I chose to not precook the chicken breast and simply put all the ingredients in the crockpot (putting frozen chicken in) -- came out beautifully so it was more shredded than whole breasts. Serve with sautéed vegetables totally beautiful!
lvalcani

Apr 17, 2018

I didn't make any changes and it was ok, but I probably won't make it again.
Cynthia

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

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

Mar 14, 2014

I added extra coconut milk, coriander, ginger, garlic, red bell pepper, roasted curried cauliflower and broccoli. Fabulous!
subear

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

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

Feb 3, 2013

Yummy!
kerrynjames

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

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!