Name: Yellow Chicken Curry
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Ingredients: 1.5 lbs boneless, skinless chicken thighs or breasts (cut into bite-sized pieces); 1 medium onion (diced); 3 garlic cloves (minced); 1 tablespoon fresh ginger (grated); 2 medium potatoes (peeled and diced); 2 medium carrots (sliced); 1 cup chicken broth; 1 tablespoon yellow curry powder; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 0.5 teaspoon ground coriander; 0.25 teaspoon cayenne pepper (optional); 0.5 teaspoon salt (or to taste); 0.5 cup plain Greek yogurt or light coconut milk (for creaminess); fresh cilantro (chopped); lime wedges

Yellow Chicken Curry

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A simple and comforting yellow chicken curry recipe made in a slow cooker, perfect for busy weeknights.

Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: 6 servings

Ingredients

Scale

Main ingredients

1.5 lbs boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
1 medium onion (diced)
3 garlic cloves (minced)
1 tablespoon fresh ginger (grated)
2 medium potatoes (peeled and diced)
2 medium carrots (sliced)
1 cup chicken broth
1 tablespoon yellow curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
0.5 teaspoon ground coriander
0.25 teaspoon cayenne pepper (optional)
0.5 teaspoon salt (or to taste)
0.5 cup plain Greek yogurt or light coconut milk (for creaminess)

Optional garnish

fresh cilantro (chopped)
lime wedges

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Instructions

Grab your slow cooker insert. First, toss in your bite-sized chicken pieces. Then, add the diced onion, minced garlic, grated ginger, diced potatoes, and sliced carrots.
Sprinkle over the chicken broth, yellow curry powder, turmeric, cumin, coriander, and that optional cayenne pepper if you’re feeling a little daring. Finally, add your salt. Give it all a gentle stir to make sure everything is coated in those lovely spices.
Cover your slow cooker and set it to low for 6-8 hours, or on high for 3-4 hours. Whichever setting you choose, the goal is for the chicken to be cooked through and the vegetables to be perfectly tender.
About 30 minutes before you’re ready to serve, stir in your plain Greek yogurt or light coconut milk. This will make the curry so wonderfully creamy and rich. Just stir it in gently until it’s well combined.
Ladle this golden goodness into bowls. If you like, garnish with some fresh, chopped cilantro and a squeeze of lime. It’s perfect served over fluffy rice or with some warm naan bread for dipping.

Notes

Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for 2-3 months. This recipe can also be adapted for stovetop cooking.

Find it online: https://speedydishes.com/easy-slow-cooker-yellow-chicken-curry/