Crockpot Curry Chicken Recipe
This Crockpot Chicken Curry is loaded with all the flavors you love with only a few simple spices. You don't need a jar of curry paste, but it tastes just as good—if not better!—than your favorite restaurant. And the best part, you can easily adapt this recipe to fit your dietary preferences.
Servings: 6 servings
Ingredients
- 1 pound chicken breasts
- 3 tablespoons curry powder mild
- 1 teaspoon turmeric powder
- ½ teaspoon ground coriander
- 2 teaspoons salt
- 1 teaspoon sugar
- 2 15 ounce cans coconut milk lite or full fat
- 2 tablespoons butter or olive oil
- 2 cloves garlic crushed
- 4 cups sweet potatoes peeled, cut into ½ to 1-inch cubes
- 1 medium sweet onion finely diced
- Rice cooked
- Cilantro optional
Instructions
- Combine seasonings and coconut milk: Whisk together curry powder, turmeric, coriander, salt and sugar in a small bowl. Pour all but 1 cup of coconut milk into the bottom of a 6-quart Crock-Pot. Reserve remaining coconut milk until after curry is done cooking.3 tablespoons curry powder, 1 teaspoon turmeric powder, ½ teaspoon ground coriander, 2 teaspoons salt, 1 teaspoon sugar, 2 15 ounce cans coconut milk
- Add butter, chicken, and veggies: Add butter, garlic, and the seasoning ingredients. Stir to incorporate the seasonings. Place chicken breasts into the slow cooker, making sure to submerge them in the liquid. Add sweet potatoes and onions. Stir to combine.1 pound chicken breasts, 2 tablespoons butter, 2 cloves garlic, 4 cups sweet potatoes, 1 medium sweet onion
- Cook in crockpot: Cover slow cooker and set to Low for 5-6 hours, or High for 4-5 hours. Check on curry during the last hour of cooking and stir the ingredients if the curry is starting to stick to the sides.
- Shred and serve: Shred chicken using two forks during the last 30 minutes of cooking. Pour in reserved 1 cup of coconut milk. Stir until well combined. Turn off slow cooker and let rest for at least 20 minutes before serving. This will help thicken up the sauce. Serve chicken curry with basmati rice and additional cilantro, if desired, and enjoy! See this recipe in Meal Plan #6.Rice, Cilantro
Video
Notes
- Nutritional info is calculated with "lite" coconut milk and no rice.
- Coconut milk: For a creamier texture, go for the full-fat coconut milk.
- Cleanup: Use a liner to make cleaning a breeze.
- Veggies: This dish is delicious with sweet potatoes, but you can easily include more hearty vegetables.
- Serving: Scoop this on a bed of rice for the perfect dinner. Sprinkle some chopped cilantro or even some fresh lime juice.
Nutrition
Calories: 356kcal | Carbohydrates: 30g | Protein: 19g | Fat: 17g | Saturated Fat: 13g | Cholesterol: 59mg | Sodium: 932mg | Potassium: 758mg | Fiber: 6g | Sugar: 6g | Vitamin A: 12822IU | Vitamin C: 8mg | Calcium: 77mg | Iron: 4mg
