Slow Cooker Yellow Chicken Curry
Thai-style coconut curry with tender chicken thighs, yellow potatoes, and vibrant curry spices simmered to creamy perfection in a slow cooker.
Equipment
- 1 Slow cooker 4-6 quart size
Ingredients
Main ingredients
- 1 medium yellow onion finely diced or 2 tablespoon dried onion flakes
- 1 lb yellow potatoes cubed with skins on (about 3-4 medium potatoes)
- 1 ½ lbs boneless skinless chicken thighs cut into bite size pieces
- 1 can full fat coconut milk 13.5 oz
- 2 tablespoon brown sugar
- 2 teaspoon minced garlic
- 1 tablespoon fresh ginger minced
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- ½ teaspoon ground coriander seed
- 1 teaspoon kosher salt
- ½ teaspoon crushed red pepper
- 1 lime juiced, optional
- fresh cilantro for garnish
Instructions
Instructions
- Add onion, potatoes and chicken thighs into slow cooker.
- Pour in coconut milk. Add brown sugar, garlic, ginger, turmeric, curry powder, coriander seed, salt, and red pepper. Stir well to combine.
- Cover and cook on LOW for 6–7 hours or until potatoes and chicken are tender.
- Stir the curry gently and add lime juice if desired. Adjust seasoning as needed.
- Serve over rice or with naan. Garnish with fresh cilantro.
Notes
Leftovers store well and taste even better the next day. Add lime juice and fresh cilantro before serving for extra brightness.