Crockpot Curry Chicken
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender chicken thighs in a creamy coconut curry sauce with ginger, garlic, and warm spices, studded with peas. Served over rice or with naan for an easy, aromatic weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons coconut oil
- 1 cup finely diced yellow onion
- 1 tablespoon garlic paste (or minced garlic)
- 1 tablespoon ginger paste (or minced ginger)
- 2 teaspoons yellow curry powder
- 3 tablespoons red curry paste (see note 1)
- 2 teaspoons ground coriander
- 1 (13.66-ounce) can coconut milk (full-fat)
- 1 tablespoon brown sugar
- 1-1/2 pounds boneless skinless chicken thighs (see note 2)
- 1 cup frozen peas
- 1 tablespoon lime juice
- 2 teaspoons soy sauce (optional)
- 1/4 cup finely chopped cilantro (or basil)
- Cooked rice
- Naan (warmed)
- Raita (optional, see note 3)
At a glance
PER SERVING · TIME 200M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 3h
- Sodium
- 488mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 598mg
- Calcium
- 52mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 488MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.