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Crockpot Yellow Curry Chicken

Crockpot curry chicken served over basmati rice in a white bowl topped with fresh cilantro and chopped cashews
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A rich, deeply aromatic slow cooker yellow curry with tender chicken breasts, golden potatoes, carrots, and onion slow-braised in curry powder, fresh ginger, garlic, soy sauce, and creamy coconut milk. A hearty one-pot meal with just 20 minutes of active prep.

Ingredients

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  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 1/2 tablespoons curry powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 4 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 4 golden potatoes, cubed
  • 2 carrots, sliced
  • 1 onion, diced
  • 13.5 oz full-fat coconut milk (1 can)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cold water
  • 2 tablespoons fresh lime juice (from about 1 lime)
  • Fresh cilantro, optional topping
  • Chopped cashews or peanuts, optional topping

Instructions

  1. Whisk together chicken broth, soy sauce, brown sugar, curry powder, salt, black pepper, minced garlic, and grated ginger directly in the crockpot insert until fully combined.
  2. Add chicken pieces, cubed potatoes, sliced carrots, and diced onion. Stir well to coat everything evenly in the curry base.
  3. Cover and cook on HIGH for 3 to 4 hours, or on LOW for 5 to 6 hours, until chicken is fully cooked through and vegetables are fork-tender.
  4. Uncover and stir in the full can of coconut milk until smooth and fully incorporated. The sauce will turn golden and silky immediately.
  5. In a small bowl, whisk 2 tablespoons flour with 2 tablespoons cold water until completely lump-free. Stir the slurry into the curry.
  6. Set the slow cooker to HIGH, cover, and cook for another 15 to 30 minutes until the sauce reaches your desired thickness. If still thin, switch to WARM and rest covered for 5 to 10 minutes – it will continue to thicken as it sits.
  7. Squeeze fresh lime juice over the top and stir gently to incorporate.
  8. Top with fresh cilantro and chopped cashews or peanuts if desired. Serve hot over basmati or jasmine rice with warm naan bread.

Notes

  • Always add coconut milk at the end of the slow cook time only – adding it at the start causes curdling and separation.
  • Chicken thighs can replace chicken breasts using the same quantity and timing – they stay even juicier through the long cook.
  • For gluten-free: swap all-purpose flour with 1 tablespoon cornstarch mixed with 1 tablespoon cold water. Also use certified gluten-free soy sauce or tamari.
  • Freezer-friendly for up to 3 months. Potatoes may soften slightly in texture after freezing but flavor remains excellent. Thaw overnight in the refrigerator before reheating.

Nutrition

Find it online: https://www.benefitiany.com/crockpot-curry-chicken/