Mildy Spicy Chicken Curry in a Slow Cooker

2013 May 17 |  Written by:  | Tags:

Mildy Spicy Chicken Curry in a Slow Cooker, 2.8 out of 5 based on 40 ratings An exotic curry dish remains an old favourite during winter. Cooked in a slow cooker, this Asian/Caribbean cuisine fills the house with a rich, inviting smell that’s sure to make stomachs growl in hunger.

Here we have a slow-cooked mildly spicy chicken curry recipe that’s perfect no matter how rushed your time is for cooking. With a serving size of 6, it’ll leave everyone in the family satisfied.

Slow-Cooked Chicken Curry

Servings: 6

Prep Time: 25 Minutes

Cook Time: 4.5 Hours


  • 6 boneless, skinless chicken breast halves
  • 1 ¼ tsp salt
  • 420 ml light coconut milk
  • 1 tsp curry powder
  • ½ tsp ground turmeric
  • ½ tsp cayenne pepper
  • 3 green onions, sliced
  • 1 ½ tbsp cornstarch
  • 1 ½ tbsp cold water
  • 1-1 ½ tbsp lime juice


  1. Sprinkle chicken breasts with salt.
  2. In a large skillet, brown chicken on both sides and then place in a 4.5L or larger slow cooker.
  3. In a bowl, mix together the coconut milk, curry, turmeric and pepper.
  4. Pour the mixture over the chicken and sprinkle it with half of the onions.
  5. Cook on low for 4-5 hours or until chicken is tender
  6. Combine cornstarch and water until smooth; stir into the curry.
  7. Cook, covered, on high for 30 minutes or until sauce thickens.
  8. Stir in lime juice.
  9. Serve with rice and sprinkle with remaining onions.
Slow-Cooked Chicken Curry
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Rating: 2.8/5 (40 votes cast)
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