For a richer flavor, consider browning the chicken cubes in a skillet with a little oil before adding them to the slow cooker. This step adds depth of flavor, but it is optional. Adjust the amount of red curry paste and cayenne pepper to control the level of spiciness. If you prefer a thicker curry, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry. Stir the slurry into the curry during the last 30 minutes of cooking. Garnish with a sprinkle of cashews or chopped peanuts for added texture and flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Easy Slow Cooker Chicken Curry with Potatoes and Coconut Milk
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PREP TIME15 mins
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COOK TIME2 hrs
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TOTAL TIME2 hrs 15 mins
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SERVING4 People
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VIEWS19
Embark on a culinary journey to the heart of comfort food with this lusciously creamy and aromatic slow cooker chicken curry. Infused with the warmth of mild spices and the subtle sweetness of coconut milk, this dish transforms simple ingredients into a symphony of flavors that's both comforting and exotic. Let your slow cooker do the work, filling your kitchen with irresistible aromas and delivering a tender, flavorful curry that's perfect for a cozy night in.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate24 g
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Cholesterol49 mg
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Fiber5 g
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Protein23 g
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Saturated Fat19 g
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Sodium1248 mg
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Sugar3 g
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Fat24 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn the base of a slow cooker, combine the cubed chicken, potatoes, bell pepper strips, and chopped onion. (5 minutes)
02
StepIn a separate bowl, whisk together the chicken broth, curry powder, red curry paste, cumin, and salt. Pour the mixture over the chicken and vegetables in the slow cooker. Stir gently to ensure everything is evenly coated. (3 minutes)
03
StepCover the slow cooker and cook on Low for 4-5 hours or on High for 2-3 hours, or until the chicken is tender and cooked through, and the potatoes are easily pierced with a fork. (See notes for timing adjustments). (3-5 hours)
04
StepDuring the last 15 minutes of cooking time, stir in the coconut milk. Allow the curry to heat through, stirring occasionally. (15 minutes)
05
StepTaste and adjust seasonings as needed, adding more salt, black pepper, or cayenne pepper to taste. (2 minutes)
06
StepTo serve, ladle the curry over cooked rice or alongside naan bread. Garnish with fresh cilantro. (2 minutes)
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Guiseppe Vonrueden
Jun 24, 2025This recipe is so easy and delicious! My family loves it.
Bell Mueller
Jun 20, 2025I used sweet potatoes instead of Yukon Golds and it was amazing!
Lorine Johnston
May 10, 2025This is my go-to curry recipe now!
Earnestine Nitzsche
May 7, 2025I doubled the recipe for a potluck and it was a huge hit!
Arvel Ratkemuller
May 4, 2025I added a can of diced tomatoes and it turned out great!
Scotty Emard
May 4, 2025The potatoes were a bit mushy after 5 hours on low. Next time, I'll try cooking it for less time.
Bella Bechtelar
May 2, 2025I found it a little bland, so I added more curry paste and some chili flakes.
Lincoln Hintz
Apr 26, 2025The perfect weeknight meal. I love that I can just set it and forget it.