MENU
JOIN
Coconut Curry Chicken Soup Coconut Curry Chicken Soup
Chicken & Vegetable Curry Couscous Chicken & Vegetable Curry Couscous
Chicken Curry Soup Chicken Curry Soup
Mango Chutney Chicken Curry Mango Chutney Chicken Curry
Coconut Curry Chicken Coconut Curry Chicken
Thai Red Curry Chicken Thai Red Curry Chicken
Chicken Curry Lasagna Chicken Curry Lasagna
Coconut Curry Vegetable Soup Coconut Curry Vegetable Soup
Veggie Thai Curry Soup Veggie Thai Curry Soup
Curry Chicken and Vegetables Curry Chicken and Vegetables
Curry Chicken Stew Curry Chicken Stew
Sweet 'n' Sour Curry Chicken Sweet 'n' Sour Curry Chicken
Chicken with Curry Roasted Squash Chicken with Curry Roasted Squash
Mango Chicken Curry Mango Chicken Curry
Creamy Curry Vegetable Stew Creamy Curry Vegetable Stew
Curried Chicken Rice Soup Curried Chicken Rice Soup
Curry Chicken Soup Curry Chicken Soup

Chicken Vegetable Curry

0 | 0 Reviews
Total Time:Prep: 20 min. Cook: 4 hours

By Taste Of Home Editorial Team

Recipe by Roxana Lambeth, Moreno Valley, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

This comfort dish gets fabulous flavor when I add chicken, sweet red peppers, coconut milk and the all-important seasoning, curry powder. —Roxana Lambeth, Moreno Valley, California


Test Kitchen tips
  • Chicken thighs tend to do better in the slow cooker than chicken breasts. Thighs aren’t as lean as breasts, so the longer cook time won’t dry them out.
  • There’s plenty of flavorful sauce, which makes this dish great over couscous or rice.
    • TEST KITCHEN APPROVED

    Chicken Vegetable Curry

    0 | 0 Reviews Add your review
    Yield:6 servings
    Prep:20 min
    Cook:4 hours
    Save Saved Saving print

    Ingredients

    • 1-1/2 pounds boneless skinless chicken thighs, cut into 1-1/2-inch pieces
    • 2 medium red potatoes, chopped (about 1-1/2 cups)
    • 1 small sweet red pepper, coarsely chopped
    • 1 medium onion, coarsely chopped
    • 1 medium carrot, chopped
    • 3 garlic cloves, minced
    • 1 can (13.66 ounces) coconut milk
    • 1/2 cup chicken broth
    • 3 teaspoons curry powder
    • 1-1/2 teaspoons salt
    • 1 teaspoon ground cumin
    • 1 tablespoon minced fresh cilantro
    • Hot cooked couscous
    Text Ingredients
    Shop Recipe

    Directions

    1. Place first 6 ingredients in a 3- or 4-qt. slow cooker. In a small bowl, whisk together coconut milk, broth and dry seasonings; stir into chicken mixture.
    2. Cook, covered, on low until chicken and vegetables are tender, 4-5 hours. Stir in cilantro. Serve with couscous.

    Nutrition Facts

    1 cup curry: 339 calories, 22g fat (14g saturated fat), 76mg cholesterol, 755mg sodium, 12g carbohydrate (2g sugars, 2g fiber), 24g protein.
    Loading Popular in the Community