Slow Cooker Yellow Chicken Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant Thai-style yellow curry made with potatoes and aromatic spices in coconut milk. Simmered low and slow until everything is tender, this vegetarian curry is warming and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium yellow onion, finely diced or 2 Tbsp dried onion flakes
- 1 lb yellow potatoes (about 3-4 medium potatoes), cubed (I left the skins on)
- 1 1/2 lbs boneless, skinless chicken thighs, cut into bite size pieces
- 1 (13.5 oz) can full fat coconut milk
- 2 Tbsp brown sugar
- 2 tsp minced garlic
- 1 Tbsp fresh ginger, minced
- 1 tsp ground turmeric
- 1 tsp curry powder
- 1/2 tsp ground coriander seed
- 1 tsp kosher salt
- 1/2 tsp crushed red pepper
- 1 lime, juiced–optional
- Cilantro, for garnish
At a glance
PER SERVING · TIME 255M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 4h
- Sodium
- 812mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 943mg
- Calcium
- 41mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 812MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.