Description
This Slow Cooker Chicken Curry is a flavorful and easy-to-make dish featuring tender chicken, potatoes, and carrots simmered in a rich coconut milk and curry sauce. Perfect for a comforting meal with minimal prep and hands-off cooking.
Ingredients
Units
Scale
Ingredients
- 1 1/2 pound chicken breasts ((diced into 1 inch pieces) )
- 1 pound Russet Potatoes ((peeled and dice into 1 inch pieces) )
- 2 carrots ((peeled and diced))
- 2 tablespoons yellow curry powder
- 1 can full fat coconut milk ((14 oz) )
- 1 fresh lime ((juiced))
- 1 tablespoon minced garlic
- 1/2 cup chicken broth
- 1/2 teaspoon ground ginger
- 2 tablespoon brown sugar
- 1 teaspoon salt
- 2 tablespoons cornstarch
Instructions
- Step 1: Add 1½ lbs diced chicken, 1 lb diced potatoes, and 2 diced carrots to a crock pot.
- Step 2: Stir in 2 Tbsp curry powder, 1 (14 oz) can coconut milk, juice of 1 lime, 1 Tbsp minced garlic, ½ cup chicken broth, ½ tsp ground ginger, 2 Tbsp brown sugar, and 1 tsp salt.
- Step 3: Mix well to combine.
- Step 4: Cook on low for 4–5 hours.
- Step 5: Stir in 2 Tbsp cornstarch during the last 15–20 minutes if you want a thicker sauce.
- Step 6: Serve warm.
Notes
- Stir in cornstarch near the end of cooking to thicken the sauce as desired.
- Cooking time can vary slightly; ensure chicken is cooked through.
