365 Days of Slow Cooking and Pressure Cooking

Easy slow cooker and Instant Pot recipes for each day of the year

Slow Cooker Yellow Chicken Curry

Jump to Recipe·Print Recipe

Slow Cooker Yellow Chicken Curry: a thai-style coconut curry with moist bites of chicken, tender bites of yellow potatoes, vibrant turmeric and curry powder all made easily at home in your slow cooker. 

Pin it for later!

Slow Cooker Yellow Chicken Curry: a thai-style coconut curry with moist bites of chicken, tender bites of yellow potatoes, vibrant turmeric and curry powder all made easily at home in your slow cooker.

Slow Cooker Yellow Chicken Curry

When I made this slow cooker yellow chicken curry I was dancing around my kitchen because I was so happy. Why was I happy? Because it was soooo easy to make and it tasted as good as a restaurant! Hooray! I love the vibrant yellow color from the turmeric and the curry powder. I love the use of full fat coconut milk (yum yum). And I love that my kids ate it until it was gone and asked for more.

If you’re a fan of Thai food you should try this slow cooker yellow chicken curry! You’re going to be in awe of how easy it is to make such a delicious, comforting bowl of goodness at home.

Pin this recipe for later!

Slow Cooker Yellow Chicken Curry: a thai-style coconut curry with moist bites of chicken, tender bites of yellow potatoes, vibrant turmeric and curry powder all made easily at home in your slow cooker.

Slow Cooker Curry Recipes

Here are some other curry recipes that you may want to check out:

Slow Cooker Coconut Curry Chicken

Slow Cooker Chicken Curry with White Beans and Zucchini Ribbons

Slow Cooker Chicken Massaman Curry 

Slow Cooker Beef Massaman Curry

Slow Cooker Thai Chicken with Peanut Curry Sauce

Slow Cooker Basil Chicken in Coconut Curry Sauce from The Food Charlatan

Slow Cooker Curry Chicken and Vegetables from The Slender Chicken

Coconut Slow Cooker Curry with Pumpkin, Quinoa and Eggs from Food, Faith Fitness

Pin this recipe for later!

Slow Cooker Yellow Chicken Curry: a thai-style coconut curry with moist bites of chicken, tender bites of yellow potatoes, vibrant turmeric and curry powder all made easily at home in your slow cooker.

What Slow Cooker Did You Use?

For this recipe I used my beloved 6 quart oval KitchenAid slow cooker. I love this slow cooker because it cooks evenly and low. I also love this slow cooker because it has a neat timer with satisfying beeping buttons as well as a medium setting for those days where you start your slow cooker at an in-between time.

Send Me Free Slow Cooker Recipes

Thanks for stopping by! Do you love crockpot recipes? Wish you had more good ones that your family would actually eat? Get all my new recipes delivered to your email inbox by signing up here. I usually send out 1-2 new recipes per week. And you can unsubscribe at any time. This is a free service! Try it out. You’ll eat better and be more inspired to make family dinner happen at your house.

Print

Slow Cooker Yellow Chicken Curry

★★★★★

4.3 from 13 reviews
  • Author: 365 Days of Slow Cooking
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 4-6 servings 1x
Print Recipe

Description

A thai-style coconut curry with moist bites of chicken, tender bites of yellow potatoes, vibrant turmeric and curry powder all made easily at home in your slow cooker.

Scale

Ingredients

  • 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

Instructions

  1. In your 4-6 quart slow cooker place the onions, potatoes and chicken.
  2. In a bowl, stir together the coconut milk, brown sugar, garlic, ginger, turmeric, curry powder, coriander seed, salt and red pepper. Whisk until combined. Pour the mixture over the contents of the slow cooker.
  3. Cover and cook on LOW for 4 hours (some slow cookers may take only 3 hours). Test potatoes for tenderness.
  4. Gently stir. Stir in the lime juice, if desired. Add in more turmeric and curry powder and salt to taste.
  5. Serve curry with cilantro over rice, if desired.

Notes

I used my 6 quart slow cooker for this recipe.

Click here for the INSTANT POT version of this recipe.

Pin this recipe for later!

Slow Cooker Yellow Chicken Curry: a thai-style coconut curry with moist bites of chicken, tender bites of yellow potatoes, vibrant turmeric and curry powder all made easily at home in your slow cooker.

Comments

  1. Cooked for 4 hours on low and chicken and potatoes were not near done. Had to zap in microwave for 15 minutes so we could eat. That said it was delicious. (I used my crock-pot, It is 6 or 7 quarts).

    ★★★

    Reply

  3. This is my favorite slow cooker recipe as of now. Dinner was delicious! I went a little heavy on the fresh ginger, maybe adding an extra teaspoon, added chopped carrots and peas, but I followed the recipe besides that. Thank you so much again.

    ★★★★★

    Reply

  4. I used ground turkey and skipped the corriander, turmeric & ginger and added a cup of chicken broth and it still came out excellent. I think it’s really the sweet/salty contrast that does it for me! YUM!

    Reply

  5. I used baby yokon gold potatoes and made a topping with the cilantro and lime but added chpped tomato and pineapple becuase my favorite place used them in their yellow curry.

    Reply

  6. I’m so excited to eat this! It smells great while cooking. I added three large chopped carrots and am adding a bag of baby spinach at the end. Thank you for the recipe!

    Reply

  7. This was an excellent way to get my wife to try Thai style food without her knowing!! I just told her it was a chicken dish and she ate it right up! I did enjoy it too, but should’ve made some rice to put it over. I think if the fluid was a little thicker I think I would’ve enjoyed it a little more, although I did use Silk Coconut milk which may have attributed to the lacking thickness? My Thai restaurants yellow and green curry is still #1. I’ll be experimenting with this as a great base to dial it in to my preference. Thank you so much for this dish!!

    ★★★★★

    Reply

  8. Are you sure it wasn’t supposed to be 4 hours on high? The potatoes are not cooked at all. I had to put it on high for another 2 hours to cook it through.

    ★

    Reply

  9. At the end of the recipe you mention adding more seasoning. Being an unskilled bachelor do you have suggested quantities I can try? Thank you!

    Reply

    • Hi Steve, just taste the curry. If it seems bland add in a bit more salt. Salt is meant to bring out the natural flavors of foods. For example, when you sprinkle the right amount of salt on an avocado — the flavor of the avocado is heightened. When used correctly, salt will make food taste more like itself — not salty!

      Reply

      • I know this comment was a while back, but just want to say that I have made chicken curry before with Coconut cream and it is delicious. As long as it’s the coconut cream that comes in the can like the coconut milk. Not to be cofused with Cream of Coconut, which is often used in cocktails. Also, coconut cream is much thicker than coconut milk, so you might want to add some liquid to the pot to thin out the sauce. This recipe looks delicious. Might be trying it soon!

        Reply

  11. Excellent recipe! Used sweet potatoes (with skin on) in place of white potatoes and they just soaked up all the spices and flavors. Delish!

    I doubled the recipe and tripled the amount of chicken (so I had less cooking to do in a week) and actually cooked it on high for 4 hours instead of low for 4 hours and that ended up being just right in order to get the onion and potatoes cooked through (again, I had double the potatoes and triple the chicken).

    Great recipe and will definitely use again!

    ★★★★★

    Reply

  12. Just purchased our first slow cooker and this recipe is my first choice! But now I see that this slower cooker doesn’t offer 4 hours on low as a choice. It’s either 4 or 6 hours on high or 8 or 10 hours on low. What to do???

    Reply

  13. we are making the recipe now. it doesn’t look like much liquid in the pot. Is it supposed to? Also, my husband stirred it all up first, hopefully that’s ok? Can’t wait to try it!

    Reply

  16. Delicious!! I used cumin in place of coriander seed. It was great! Husband was happy 🙂

    ★★★★★

    Reply

  17. I didn’t have coconut milk, used coconut water instead. Didn’t change the taste much! This was on end of the best curry chicken I have ever eaten. Great and easy recipe

    Reply

  18. Wish I could leave a photo, such a delicious mild curry, we loved it and will be making again, goes so well with peshwari naan. I think added almonds and sultanas would be a good shout also. It’s quite like korma as I didn’t add too many chili flakes, I also added cornflour near the end to thicken. I like to put whole chicken breasts in and take out and ‘fork apart’ instead of dicing beforehand. Thank you for this recipe x

    ★★★★★

    Reply

  19. Karen, your recipes are awesome! 365 Days is my new favorite list. I have your slow-cooker yellow Thai curry in the crockpot right now. Smells great, can’t wait to eat it. Turmeric and coriander are my all-time favorite spices. (Along with ginger, cardamom and cumin).

    ★★★★★

    Reply

  20. I loved the taste of the sauce before I poured it over the chicken etc. Then after it cooked there was so much liquid it diluted the taste. Next time I think I’ll cook the chicken down for a while, remove some of the liquid, then put the sauce on.

    ★★★

    Reply

  21. Do you have a certain brand of curry powder you like to use? Or a specific kind? Like hot curry, sweet curry, or roasted curry?

    Reply

  24. Karen,

    This recipe is AMAZING! I made it for lunches this week and it’s perfect for the chillier weather WI is having this week! I made it with sweet potatoes instead of white potatoes and I’m in LOVE. I hope to make this on a more routine basis!

    ★★★★★

    Reply

    • I’m not really sure. It’s just hard because the coconut milk is a main flavor ingredient in this recipe. Are you also allergic to cow’s milk?

      Reply

    • Perhaps try a sweetened almond milk. It won’t be exact, but it should work. Add in a little corn starch to thicken it.

      Reply

    • I use Sweetened condensed evaporated milk or plain Greek yogurt. I’m allergic to coconut.

      ★★★★

      Reply

  31. I made the recipe but the the sauce is terribly thin. And the coconut milk separated although I used full fat. What do you suggest?

    Reply

    • Oh I’m sorry Marti. That is unfortunate. This is what I would do next time If I were you…Prepare a cornstarch slurry. Just mix 2 Tbsp cornstarch with 2 Tbsp water and stir until smooth. Then add the mixture into the crockpot with the coconut milk and other ingredients. This should thicken up the sauce and possibly prevent the milk from separating.

      Reply

  32. I added Greek yogurt at the end to thicken it up and then went back and added extra amounts of the spices to maintain the orgincal flavor. I also cooked it until the chicken was able to be completely shredded apart when stirring to create a nice overall consistency of the dish. I’ve ate it over rice or in naan bread and both ways were great! Thanks for the recipe 🙂

    Reply

  34. Hi Karen, I plan on trying this recipe next week. Sounds phenomenal. Due to diet constraints do you think sweet potatoes would work with the recipe? Also wanted to add carrots and something green, maybe peas or green beans? Love the juices of curry over rice, can a little water or chicken broth be added or will this mess with the flavor too much? Thank you so much for your help!

    Reply

  35. My husband made this curry recipe for me and I thought it was fantastic! Really was the best I have ever had!

    Reply

  36. Was recently introduced to Thai curries and quickly became “addicted”. Since eating out all the time can become expensive, as we know, I made this to see if it would compare to restaurant curry. I was not disappointed! It’s very tasty and extremely easy. Thanks for this recipe!!
    Was wondering if you had a recipe for a red curry as well. I wasn’t able to find one on the site but I only spent a few minutes looking.

    Reply

  37. Do you think it would greatly hurt the taste to use a lite coconut milk instead of full fat if you’re watching your calories/fat etc.?

    Reply

  38. Yummy!!! Super simple… switched to high later on to hurry the potatoes along but overall fantastic!!

    ★★★★★

    Reply

  39. Can you suggest how much ginger powder may be used instead of fresh ginger? I want to make this within the next day or so. Thanks! 🙂 P.S. I agree with previous commenter, Kathy “Would like to have the nutritional values shown too…” 😉

    Reply

    • I’d suggest using 1/2 tsp of ginger powder. You can always add more at the end of the cooking time if needs be. And yes, I should show nutritional values!

      Reply

  40. Trying this out right now! I browned the chicken and sweated the vegetables first though.. the house is smelling great!

    Reply

  41. My husband is really rather picky when it comes to certain spices. Would it taste AS GOOD with just Chicken, Potatoes, Curry Powder and Turmeric for color?

    Reply

  42. This is so delicious and easy! We order yellow curry chicken all the time from our favorite little Thai place and this is just as good. It’s so inexpensive to make too. Thank you for sharing!!

    Reply

  44. I want to try this next week! Just to clarify, the potatoes are raw when you put them in right? And the chicken not frozen? Just wondering if 3-4 hours on low is long enough to cook the potatoes (I like mine pretty soft and mushy!).

    Reply

    • I used thawed chicken. And the potatoes are uncooked. Since they are yellow potatoes they cook quicker than russet potatoes. You can always cook a bit longer for softer potatoes! It won’t hurt anything 🙂

      Reply

  45. Can you please edit the recipe to drop down the coconut milk under the chicken? I totally missed that ingredient because it was on the same line as the chicken.

    Reply

  46. love the recipes for curries. Would like to have the nutritional values shown too as I and many others have dietary restrictions or are watching things like fat, sugars, carbs etc.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆