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This Slow Cooker Curry Chicken with Potatoes has all kinds of amazing flavor and texture and is a perfect weeknight dinner idea. Thanks to the slow cooker it’s so easy to make!
Why You’ll Love This Recipe!
Slow Cooker Curry Chicken has quickly become a favorite at our house. It is the perfect recipe to add to your regular meal rotation. One of my goals here on the blog is to provide you with easy dinner recipes. After cooking dinner for a family for over 35 years I know what a struggle it can be but also how important it is to eat dinner together as a family. The first step to achieving that is having a collection of good, delicious family friendly recipes. You can add this chicken curry recipe to that collection!
Ingredients Needed
- Coconut milk
- Thai Red Curry Paste
- Sugar
- Fish sauce. This is found in the Asian aisle of the grocery store. You can substitute soy sauce for this if needed.
- Ginger. Use fresh minced garlic if possible. If substituting dry ginger, use half the amount.
- Lemon juice. Fresh squeezed is best.
- Red potatoes. Skinned and quartered. You could also use a Yukon Gold potato.
- Chicken Thighs. Use skinless, boneless chicken. You can also substitute in chicken breasts.
- Roasted peanuts. Cashews also are delicious.
- Fresh Cilantro. For garnish.
Is Curry spicy?
There are different levels of spiciness or heat in curry paste, depending on the type of peppers used. Choose your desired level for this curry chicken.
Green Curry Paste. This is considered the hottest or spicest curry paste.
Red Curry Paste. This one is considered a medium hot. I don’t like spicy things and was fine with this level of heat.
Yellow Curry Paste. If you are feeding small children or just don’t like any heat or spice in your food you can substitute yellow curry paste as it is very mild and more sweet than spicy.
How to Make Curry Chicken
- Stir together coconut milk, water, curry paste, sugar, fish sauce, ginger and lemon juice in a bowl.
- Peel and cube potatoes.
- Add chicken and potatoes into slow cooker and cover with sauce
- Cook on low for 4-5 hours. Salt to taste.
- Break chicken into smaller pieces. I don’t shred it. Add in peanuts and serve over rice. Garnish with cilantro
what to Serve With Curry Chicken
I always serve my curry chicken over rice because the rice soaks up all the yummy gravy that is formed while it cooks. I often use jasmine or basmati white rice but you can also serve it over brown rice. The easiest way to make brown rice is in the Instant Pot. It is also delicious served with a side of Naan Bread.
Frequently Asked Questions
Which slow cooker do you use?
This is my favorite slow cooker, I actually own three of them!
Can I make curry chicken in the Instant Pot?
In a bowl, mix together all the ingredients except for the chicken, potatoes and peanuts.
Cut chicken into 1-2 inch pieces.
Heat the instant pot in Sauté mode and add a tablespoon or two of vegetable, canola or olive oil to it.
Add the the peeled and quartered potatoes and sauté while stirring for about 3 minutes. Then remove the potatoes and set aside. Browning the potatoes helps them keep their shape.
Add in chicken and sauce. Stir to coat.
Place potatoes on top of chicken mixture.
Put on lid, set valve to sealing and put on manual, high pressure for 8 minutes.
Do a ten minute natural release and then a quick release.
Can I substitute curry powders for curry paste?
You can substitute 1 teaspoon of curry power for 1 Tbsp of curry paste.
Try these other curry recipes:
Be sure and follow me over on You Tube for weekly cooking demos.
Slow Cooker Chicken Curry and Potatoes
Ingredients
- 14 oz. coconut milk
- 1/2 cup water
- 1/4 cup Thai Red Curry Paste
- 2 Tbsp sugar
- 1 tsp fish sauce
- 1 1/2 tsp ginger minced
- 3 tsp lemon juice
- 4-5 red potatoes skinned and quartered
- 2 lb. skinless, boneless chicken thighs or breasts
- 1/2 cup roasted peanuts
- cilantro for garnish
Instructions
- Mix together coconut milk, water, curry paste, sugar, fish sauce, ginger and lemon juice
- Add chicken and potatoes into slow cooker and cover with sauce
- Cook on low for 4-5 hours. Salt to taste.
- Break chicken into smaller pieces. I don’t shred it. Add in peanuts and serve over rice. Garnish with cilantro
Tips & Notes:
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Nutrition Facts:
Jane Roberts says
I have just made this to the recipe. It tastes nice but is very watery, can you recommend a thickner
Greta James says
Absolutely delicious without lots and lots of ingredients. Easy but very tasty. Thanks
Carol Batt says
This sounds like a wonderful recipe and my husband has been requesting an Instant Pot Chicken and Potato Curry. I found it when looking at your instant pot recipes (I’ll be making your Instant Pot Mexican Shredded Beef). Do you have a conversion for the Instant Pot?
Leigh Anne says
I have not made this one in the Instant Pot only the crock pot.