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Chicken Vegetable Curry

1 review
Total Time
Prep: 20 min. Cook: 4 hours

Recipe by Roxana Lambeth, Moreno Valley, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated 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

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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

    1 review
    Prep Time 20 min
    Cook Time 240 min
    Yield 6 servings

    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

    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.