Can I make this easy chicken curry in a Crockpot?

Yes. Add all ingredients except the lime juice and cornstarch slurry to your slow cooker. Cook on HIGH for 3 to 4 hours or LOW for 4 to 6 hours. Stir in the lime juice and slurry at the end and cook uncovered on HIGH for 5 to 10 more minutes until thickened.

What can I substitute for coconut milk in this chicken curry?

Full-fat coconut milk gives the creamiest result, but plain whole-milk yogurt or heavy cream both work as substitutes. The flavor will shift slightly but the dish will still be delicious.

My sauce came out too thin. How do I fix it?

Add a small extra slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and stir it in over medium-low heat for another minute or two. Keep in mind the sauce thickens significantly as it cools, so avoid over-thickening on the stove.

Can I use rotisserie chicken instead of raw chicken breasts?

Absolutely. Toss the shredded rotisserie chicken in the curry spices and add it after you saute the vegetables. Heat through for about 5 minutes before adding the coconut milk and continuing the recipe as written.

Easy Chicken Curry Recipe - Creamy, Bold, and Family-Friendly

Name: Easy Chicken Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai-Inspired
Ingredients: 1.5 pounds boneless, skinless chicken breasts, cut into bite-size pieces; 1.5 tablespoons red curry paste (Thai Kitchen recommended); 1 tablespoon yellow curry powder; 2 tablespoons olive oil, divided; 1 small onion, sliced; 3 cloves garlic, minced; 1 (1-inch knob) fresh ginger, minced; 1 red bell pepper, sliced; 1 tablespoon brown sugar (optional); 13.5 ounces full-fat canned coconut milk (1 can); 2 tablespoons lime juice (from 1 lime); 1 tablespoon cornstarch + 2 tablespoons cold water (slurry)

Easy Chicken Curry

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This quick and easy chicken curry is bold, creamy, and ready on the stovetop in just 30 minutes. Made with chicken breasts, red curry paste, yellow curry powder, and coconut milk, it is mild enough for the whole family yet packed with flavor.

Author: Emily Rose Carter
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Thai-Inspired

Ingredients

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1.5 pounds boneless, skinless chicken breasts, cut into bite-size pieces
1.5 tablespoons red curry paste (Thai Kitchen recommended)
1 tablespoon yellow curry powder
2 tablespoons olive oil, divided
1 small onion, sliced
3 cloves garlic, minced
1 (1-inch knob) fresh ginger, minced
1 red bell pepper, sliced
1 tablespoon brown sugar (optional)
13.5 ounces full-fat canned coconut milk (1 can)
2 tablespoons lime juice (from 1 lime)
1 tablespoon cornstarch + 2 tablespoons cold water (slurry)

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Instructions

In a large bowl, combine chicken with red curry paste and yellow curry powder. Toss to coat. Marinate for 15 to 30 minutes at room temperature or up to 4 hours refrigerated.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Brown chicken on all sides, about 3 to 4 minutes. Remove and set aside.
In the same skillet, heat remaining 1 tablespoon olive oil. Add sliced onion with a pinch of salt and cook until softened, about 3 minutes. Add garlic, ginger, and red bell pepper and cook 2 to 3 minutes until fragrant.
Return chicken to skillet. Add brown sugar, coconut milk, and lime juice. Stir to combine. Cover and simmer on medium-low heat for 15 minutes until chicken reaches an internal temperature of 165 degrees F. Do not allow the sauce to boil.
Mix cornstarch with 2 tablespoons cold water to form a smooth slurry. Pour into skillet while stirring. Sauce will thicken in 1 to 2 minutes. Remove from heat while slightly thinner than desired as it continues to thicken while cooling.
Serve over basmati rice. Top with fresh cilantro, chopped cashews, and lime wedges.

Notes

Full-fat coconut milk gives the richest, creamiest result. Plain whole-milk yogurt or heavy cream can be substituted with slightly different flavor.
Chicken thighs work well in place of breasts and stay juicier. Rotisserie or leftover shredded chicken can also be used – toss in spices and add after sauteing vegetables, then heat through before adding coconut milk.
Do not allow the curry to boil during the simmer. Boiling causes coconut milk to curdle and the sauce loses its smooth texture. Keep heat at medium-low.
This curry tastes even better the next day as the flavors continue to develop overnight.

Nutrition

Serving Size: 1 serving
Calories: 496 kcal
Sugar: 6 g
Sodium: 214 mg
Fat: 33 g
Saturated Fat: 20 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 2 g
Protein: 39 g
Cholesterol: 109 mg

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