Curry Chicken (Slow Cooker)

This recipe is for those of you craving Thai flavors but unable to get any right now. This curry chicken recipe incorporates the flavors of Thai yellow curry using ingredients you likely have in your pantry. Plus, it’s got your veggies too, so pair it with rice and you’ve got a complete dinner.

Your curry powder will determine the flavor of this dish, so pick a good one. In our household, we like Deep brand curry powder, which can be purchased at Asian grocery stores such as Hmart. Deep curry powder contains much less black pepper than other curry powder blends we’ve tried, so it’s less peppery and more balanced in flavor. Also, by using light coconut milk, this recipe lets the flavor of the curry powder truly shine.

For this recipe, you’ll have to slice some onions and mince some garlic as well as microwave some frozen peas. Overall, it’s fairly simple to prepare.

After you’ve prepared your onion and garlic, spray your slow cooker with cooking spray. Place the chicken in the cooker, then add your onions, garlic, ginger, spices, and salt. Use some tongs and flip the chicken to coat it in spices.

Cook it on low for 3 hours, or half an hour short of the time required to cook chicken to 165 F in your slow cooker.

At the three hour mark, place your frozen peas in a microwave safe bowl and cover them with water. Microwave them for 1 minute, then drain. Add the peas to the slow cooker along with the coconut milk. Cook for 30 more minutes.

And then your curry chicken is ready! Shred the chicken if desired or serve the thighs whole. Pair this with some jasmine rice for a satisfying meal.

This recipe was inspired by Martha Stewart’s Slow Cooker. (Bookshop)