OMG THIS YELLOW CHICKEN CURRY! ❤️ Seriously, it’s one of my all-time fav easy weeknight meals, so get those grocery lists ready because this is a recipe you NEED to make.
Abra and I first tested the recipe a few years back in anticipation of my maternity leave (feels like a lifetime ago!), and we couldn’t stop raving over just how delicious it was. We seriously still talk about it years later. It’s one of those recipes to come back to again and again because it’s just THAT good. And let’s be honest, there’s just nothing better than a bowl of flavorful, creamy curry packed with veggies during the cold winter months.
So my curry lovers, this slow cooker yellow chicken curry is for you. It’s both dairy free & gluten free, and if you haven’t had curry before, then it’s time to give it a chance. Promise you’ll fall in love!
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Ingredients in slow cooker yellow chicken curry
What I love about this chicken curry is that it’s made in the slow cooker. Just throw everything in and simmer to perfection all day long! Another thing to love? The rainbow of veggies slow cooked with warming spices; it’s savory, full of umami flavor, hearty and incredibly nourishing. To make this yellow chicken curry you’ll need these ingredients:
- Coconut milk: we’re using a can of lite coconut milk to create a creamy, flavorful curry sauce.
- Broth: feel free to use chicken broth or water for that curry “sauce” that the chicken will cook in.
- Peanut butter: a couple tablespoons of natural creamy peanut butter brings this dish an incredible flavor – don’t skip it, but feel free to use cashew butter if you’d like.
- Soy sauce: a little soy sauce gives the curry that savory, salty punch.
- Garlic & ginger: I highly recommend using fresh garlic and ginger — they’re both so nourishing.
- Spices: we’re adding yellow curry powder, turmeric, cayenne pepper, salt and freshly ground black pepper to bring out all of those curry flavors.
- Chicken: I like to use boneless skinless chicken breast but you can also use chicken thighs.
- Veggies: we’re adding a rainbow of gorgeous veggies like carrots, onion, red bell pepper, sweet potatoes & peas.
- To garnish: top your bowl off with a little fresh cilantro. You could also add a squeeze of lime juice for extra brightness.
Is yellow curry spicy?
This Thai yellow chicken curry is not naturally spicy, so this healthy dinner is pretty mild in spice if you’re buying regular curry powder or mild yellow curry powder (which tastes more sweet than spicy).
If you love a kick of heat (like me) be sure to include the cayenne pepper with your spices! With or without the added spiciness this curry has bold, warming flavors that you’ll love.
Looking for a vegetarian option?
Try out one of these delicious plant-based curry recipes:
- Thai Peanut Coconut Cauliflower Chickpea Curry
- One Pot Butternut Squash Yellow Curry
- One Pot Vegan Coconut Curried Brown Rice with Tofu
- Healing Lemongrass Chickpea Thai Green Curry with Toasted Coconut Brown Rice
- Nourishing Yellow Chickpea Pumpkin Curry with Coconut Brown Rice
How to make yellow chicken curry in the slow cooker
Making this healthy yellow chicken curry in the slow cooker is easy!
- Whisk your “sauce” ingredients. Start by adding your coconut milk, broth, peanut butter, soy sauce, garlic and ginger to your slow cooker. Whisk these together and then add all of the spices.
- Add chicken & veggies. You’ll then add your chicken breast directly to the slow cooker along with your sweet potato, carrots and onion. Save the bell pepper and peas for later so they don’t get mushy! Stir and make sure these are all covered by the sauce.
- Cook & shred. Cook the curry on high for 3-4 hours or on low for 6-7 hours. Once it’s done, remove the chicken with a slotted spoon, shred it with two forks, and return it to the slow cooker.
- Finish with veggies & serve. Lastly, stir in the red bell pepper and peas, and cook this on high for another 10-20 minutes until the bell pepper is tender. Garnish with cilantro, serve with rice or naan and enjoy!
Try it on the stovetop
Yes, you can easily make this healthy yellow chicken curry on the stovetop if you’d like! Here’s how to do it:
- Cook the chicken. First, add a little olive or coconut oil to a large pot and place over medium high heat. Add chicken and cook until no longer pink. Transfer cooked chicken to a cutting board and use two forks to shred it. Alternatively, you can cut the chicken into bite-size pieces.
- Sauté the veggies. Add in a little more olive or coconut oil to your pot and add in the following veggies & herbs: garlic, ginger, sweet potatoes, carrot and onion. Cook for 5 minutes or until the onions begin to soften.
- Add the “sauce” ingredients. Next, add in spices for 30 seconds before adding in the rest of the “sauce” ingredients. You may need to add 1/2 cup-1 cup more broth if necessary. Allow to cook 5-10 minutes more, then stir in the cooked chicken, red bell pepper and peas; simmer over medium-low heat for 10 minutes. Garnish with cilantro and serve with rice or naan.
What to serve with slow cooker yellow chicken curry
This recipe is incredible served with:
- Brown rice, jasmine rice, or basmati rice
- My famous creamy Coconut Rice
- Fluffy quinoa
- Cauliflower rice (if you’re looking for a low carb option)
- A side of toasted pita or naan bread to soak up that extra yellow curry sauce
How to store & freeze yellow chicken curry
Store this yellow chicken curry in the refrigerator for up to 4 days in an airtight container.
- To freeze: Be sure to not overcook the vegetables. Let the curry cool completely before transferring to a freezer safe bag or container. Freeze for up to 2 months. I would not recommend freezing the yellow chicken curry with rice.
- To reheat: thaw the chicken curry in the refrigerator. While the curry is thawing, feel free to make rice, cauliflower rice or quinoa to serve with it. Reheat on the stovetop or in the microwave for 2 minutes until heated through.
More slow cooker recipes you’ll love
- Slow Cooker White Wine Chicken Stew
- Healthy Slow Cooker Chicken Tikka Masala
- Mom’s Slow Cooker Beef Stew
- Slow Cooker Gochujang Chicken Sandwiches
- Healing Curry Butternut Squash Lentil Soup (with a slow cooker option!)
Get all of my slow cooker recipes here!
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If you make this easy yellow chicken curry recipe, please take a moment to leave a comment and rate the recipe below so others know how you liked it! We appreciate you. xo.
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Slow Cooker Yellow Chicken Curry
Ingredients
- 1 (15 ounce) can lite coconut milk
- ¼ cup chicken broth (or water)
- 2 tablespoons natural creamy peanut butter (or cashew butter)
- 1 tablespoon gluten free soy sauce (or coconut aminos)
- 3 cloves garlic, minced
- 1 tablespoon of freshly grated ginger
- 1 tablespoon yellow curry powder (or regular curry powder)
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper
- Freshly ground black pepper
- ½ teaspoon salt
- 1 pound boneless skinless chicken breast
- 2 medium sweet potatoes, cut into 1/2 inch cubes (about 2 1/2 cups cubed sweet potato)
- 2 medium carrots, sliced
- 1 yellow onion, diced
- 1 red bell pepper, julienned
- 1 cup frozen peas
- To garnish:
- Fresh diced cilantro
Instructions
- In a large slow cooker add coconut milk, broth (or water) peanut butter, soy sauce, garlic and freshly grated ginger. Whisk to combine, then stir in spices: curry powder, turmeric, cayenne, pepper and salt.
- Add chicken breast to slow cooker followed by sweet potato, carrots and onions. Gently stir so that the sauces covers all of the chicken and vegetables.
- Cook on high for 3-4 hours or on low for 6-7 hours. Remove chicken with slotted spoon and shred with two forks. Add shredded chicken back to slow cooker.
- Before you’re ready to serve, stir in julienned red bell peppers and peas, cover and cook on high for another 10-20 minutes until bell peppers have tenderized a bit. Serve as is with a side of naan bread or with brown rice, quinoa or cauliflower rice. Serves 4.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on February 20th, 2020, and republished on February 15th, 2023.
This looks so good and right up my alley! I love a good curry meal. Any suggestions on making this in an instant pot/pressure cooker to speed up the process? Thanks!
I was wondering the same thing!
Curry is the best! I haven’t tried making this in an Instant Pot so I’m not sure what the instructions would be. Let me know if you try it!
This looks delicious. Definitely trying it this week. Any thoughts on converting to instant pot?
Hope you love it! I haven’t tried making this in an Instant Pot so I’m not sure what the instructions would be. Let me know if you try it!
Can’t wait to try! Have you considered an instant pot conversion? I work an office job and find the crockpot recipes that cook less than about 8 hours aren’t practical weeknight meals for me. (After it sits 2+ hours on warm it gets rubbery and overcooked.)
One trick you can try for slow cooking while at work is to use a plug in timer to start the cooking a bit later in the day so you can cut back the warming time (if slow cooker works that way) or cook overnight and then reheat for dinner.
So glad this worked well in your Instant Pot! Great tips for everyone. And thank you Jenn! 🙂
How can this recipe become more “keto-friendly”?
I would think eliminating the sweet potato and using regular coconut milk instead of light or low-fat would help. You could replace the sweet potato with other keto friendly veggies like cauliflower and/or green beans.
I suppose you could leave out the sweet potatoes!
How would you make this recipe without a slowcooker?
Hi! Just added instructions in the post 🙂
This looked sooooo good that I bought the ingredients on the way home from work tonight. Getting home at 6:30 meant I couldn’t do the slow cooking so I decided to take a stab at adapting for the instant pot! I made half the recipe in case it didn’t work out and it turned out amazing – hubby loved it too! I used a bit more chicken stock because I wasn’t sure if it would be too dry. I did 15 min on pressure setting, then used quick release to add red pepper and peas then did 5 more min on sauté. Had to use almond butter cause that’s what I had. Really turned out great!! Next time I think I would cut back to 12 min and 3 min as the veg were a little more cooked down than they needed to be. Thanks! PS love love love all the baby pics – he is so adorable!
Thanks for sharing! Was wondering about an instant pot version and love that you gave ideas for how to modify next time. Going to try it with a small pork loin so we’ll see how that goes with a ‘happy medium’ on the time estimate. At least with the IP heat is high so I can continue cooking, if need be.
I made this last night and I had an issue with the coconut milk. I cooked it on low for 7 hours and my sauce seemed to break during cooking. Any thoughts as to why this happened or what I could do to prevent this in the future? Even though it wasn’t the prettiest because of the sauce, it was a delicious and filling meal!
Hmmm thats odd, I’m not sure what you mean by break? Did you use light coconut milk?
The way a dairy sauce may break — It seemed like the sauce sort of separated. Yes I used a can of light coconut milk.
Janine,
I’ve had that issue with coconut milk. With mine I checked the can and it was past expiration. The store should have removed it from the shelves but they didn’t.
As always, perfect recipe! Loved it!
So happy to hear that, Pia!
This was great – I used almond butter bc that’s what I had and added celery – served it over jasmine rice with naan. Family loved it. Can see adding a touch more curry and perhaps pineapple chunks! But no need to change a thing – love this!
Perfect! Sounds delicious. Glad you enjoyed!
best curry ever!!! I couldn’t believe how much flavor this had and it was incredibly easy to make. Thank you!!!
So happy you loved it! One of my fav weeknight dinners 🙂
Absolutely delicious recipe! Thank you for creating it for us to enjoy x
Glad you loved it!
My goodness this recipe is amazing!l Easy to prepare, tasty and the fragrance will drive you crazy as it cooks in the crockpot! This delicious curry is my family’s favorite. Lol you have made the winter a little less cold! Thank you, hugs to all
So happy this is a family favorite! One of ours, too 🙂 enjoy xoxo!
Delicious curry! I made a vegetarian version, using a can of drained chickpeas instead of chicken and cooked on the stovetop. Next time I will use full-fat coconut milk instead of lite since my version got no fat from the chicken. I think full-fat will impart more flavor. Yummy!
Perfect! Great idea – glad you loved this one!
I have made this recipe twice. It is absolutely delicious! It is easy and healthy too.
So glad you love it!
Ohhhh myyyy gooooodnessssss… YESSS!! You NEED this in your life! Seriously amazing!! Made in Instant Pot at high pressure for 13 mins, quick release, then added frozen peas and peppers and sautéed a few minutes without the lid. This is crazy delish!! Oh — also uses boneless skinless chicken thighs and subbed Ground ginger powder since I ran out of ginger root. Amazing- and even better after a couple days! Will make forever! Thx Monique!! You are a rock star recipe developer! Love so many of your recipes!!! Blessings!
Absolutely! So happy this worked out well in your Instant Pot. Enjoy! 🙂
I had this for dinner tonight and it was simple to make and delicious! I used 1 tbsp of peanut butter and 1 tbsp of cashew butter (I couldn’t decide which one to use haha) – otherwise I followed the recipe exactly! I put mine over brown rice. Thanks for the great recipe!
Perfect! Such a cozy dinner!
sooooo delicious!!! hands down one of the best things I have made in our crock pot.
I’m so glad!!
I’ve made this multiple times with my own adaptations. I made it during the height of the covid outbreak so at times I was limited by what was available. These are my notes
-I made mine with potatoes instead of sweet potatoes.
-I Had a hard time getting yellow curry I ended up with Olde Thompson’s brand and you need at least 2-3 TBSP to get a good curry flavor
– I don’t use the ginger or the red pepper
– I had to use the Non-lite genuine coconut milk from Thailand once (all they had in store) and it was so much richer and creamier I may never go back to lite- did not have any separation issues.
-I found we liked significantly more salt that the above recipe calls for
-Using freshly minced or cut garlic is a must for flavor.
I like how adaptable this recipe is for a variety of flavors.
So happy you were able to adapt! This one’s great for customizing 🙂
It seems to be missing something with taste…I’m not sure if it needs more spice or peanut oil but I tired the recipe. It’s not bad but I’ve had better I’m sorry.
Hmmm I’m not sure what it could be! I’ve found this curry to be perfectly spices, but feel free to add more that you like.
Hi! This recipe looks delicious. I eat clean whole foods however I don’t like sweet potatoes. Could I substitute cube red potatoes? Also, with your knowledge are red potatoes bad? I don’t eat potatoes but with a yellow curry I would love to. Thanks!!
Yes feel free to use another type of potato! I don’t consider foods “good” and “bad,” but rather eat a variety of foods in moderation (which you’ll find in the recipes on my site!)
This crockpot curry is delicious! I used minced ginger, and it added a great flavor. I love that it’s easy and yummy! It’s a fan favorite in our house! My baby loves the sweet potatoes and peas.
Delicious! So glad it’s a hit with the whole family 🙂
Can you convert the directions for an instant pot?
I actually don’t own an instant pot so I’m not sure what they would be!
I know you mentioned cashew butter as a substitute will almond butter work as well? Thank you
That should be fine!
Was very optimistic that this would turn out great, however, it turned out very mushy and not as flavourful as imagined. Would not attempt again.
Sorry to hear that! I wish I could troubleshoot for you – did you follow the recipe exactly or make any changes?
This recipe is phenomenal. Followed recipe exactly. The vegetables came out perfectly (Not at all mushy). This is honestly my most favorite dinner I have made! Restaurant quality. Excited I found this site and looking forward to trying many more recipes here!
This is delicious and so easy! It’s been on repeat since our baby was born!
So happy to hear that! Such a great, easy dinner 🙂
This recipe is going on the rotation! My husband couldn’t stop eating it! He literally ate what I thought would be leftovers. Even my girls, ages 5 and 2, liked it! Next time I know to double the recipe! Thank you for this delish dish!
Amazing! So glad it was a hit 🙂
This morning when I searched for “crock pot yellow chicken curry recipes,” a bunch of options came up. Some of the options had more comments and ratings, but when I saw a recipe from Ambitious Kitchen, I knew I just had to try it. And let me say how thankful I am that I chose this recipe! This is now my GO-TO chicken curry recipe. Wow oh wow. Your chicken soup recipe absolutely wow-ed me several weeks back and I’m forever a fan of your recipes. Your incorporation of so many fresh veggies, spices, and herbs always makes my day. Thank you!
I just realized I cooked this for about 3.5 hours on low then an additional 20 min on high and it came out perfect. I didn’t experience any separating like other reviewers mentioned. I think my slow cooker may be extra hot since it didn’t take the entire cook time as the recipe suggested. Thanks again for the yummy- ness!
Amazing! I’m so glad you found this one 🙂 Your crockpot might be a bit hot but happy to hear it worked out well!
This was just Delish! Loved everything about it. Another winner Monique! Thanks 😊
So happy to hear that!
This was awesome!!! I substituted tofu for chicken to make it vegetarian and it was jus delicious. Super easy too!!!
Perfect! Such an easy go-to 🙂
Yet another delicious AK recipe! I loved how easy this was to throw together midday and then just a couple small steps at the end before eating. The smell from the crockpot was AMAZING and we were so excited when it was finally time to eat. I followed the recipe exactly and it did not disappoint. So flavorful and warm and cozy. This will be going in the regular rotation this fall and winter for sure.
Absolutely! So glad you loved it!
I’ve always loved making your recipes and this one sounds perfect for this cool, rainy and gray weekend.
I have a whole pastured chicken in the fridge ready to cook and I’m terrible at dissecting a whole bird into parts. Do you think cooking the whole chicken would work? I can add more ingredients to compensate for extra chicken.
I think it might be a bit large, I’m not sure I can recommend with confidence — so sorry!
LOVED this recipe! I forgot the carrots but followed everything else exactly and it was delicious! Left it in my slow cooker on Low all day and the chicken wasn’t one bit dry. Just added the red pepper and peas at the end like the recipe said. Great recipe to prep the night before and then just plug in before work the next day. Thanks Monique!
Perfect! This one’s amazing for meal prep. Glad you loved it!
Hi! Do you peel the potatoes or leave the skin on? Excited to make this for dinner!
Hi! I usually leave the skin on 🙂 Enjoy!
My family likes this better than takeout! Husband, 6 year old, 2.5 year old, and 1 year old all love it. I tend to alternate between reg coconut milk and lite coconut milk and add some extra veggies that I’m trying to use up. It always turns out perfect.
Love that! Such a great dinner!
So delicious and warming on a cold night, love all the veggies! I added a little fish sauce and it was amazing!
Absolutely! Glad you enjoyed!
We LOVE this curry! We eat it every week at least once for dinner! We do it on the stovetop usually by cooking the chicken first, then doing the broth, letting the potatoes cook a bit and then adding the chicken back in! Absolutely must try! Also it impresses everyone whenever we make it lol
Love that! Such a great dinner 🙂 Glad it’s a hit!
We really enjoyed this recipe, even my picky 4-year-old. We ended up using full-fat coconut milk and regular peanut butter (cause that’s what we had!) and it turned out beautifully. Thank you!
Perfect! Glad it’s a hit 🙂
Great recipe. Healthy and tastes like a restaurant meal.
I used full fat coconut milk too and it came out great. USed almond butter
Perfect! So glad you enjoyed 🙂
This recipe is incredible!!! It’s so flavorful and easy I’m so happy I tried it. Best curry recipe I’ve been able to find. Monique you killed it again! Tastes better than my favorite Thai restaurants dish. Looking forward to making this at a dinner party.
So happy to hear that!!
This site is amazing. They have tons of amazing recipes. I really love all the healthy recipes since my father’s is sick and on a strict diet. These recipes keep him on track and are delicious,so much so that I have join ed in on dieting too. Highly recommend this site
I’m so glad you’re finding recipes here that you love and that are great for your dad! Thinking of you both!
Amazing!!!!
Glad you enjoyed!!
So good!! So flavorful. I kicked up the spice a notch, I felt it was pretty mild. Also couldn’t find curry paste in the store, so I googled how to make my own yellow curry spice mix! Super easy. Love that you can really toss is any veggies that need used up. We have a Thai basil plant in our kitchen so I tore that to put on top before serving 🙂
This one’s great for customizing! I actually use yellow curry powder (not paste) in this recipe, but the spice mix worked out well!
This curry has become a go to recipe in our house and love how freezer friendly it is! I add some chilli powder as we like some extra spice but follow the recipe exactly otherwise
This is my new favorite thing to eat…seriously, I’ve made it twice in the past month! So healing, cozy, flavorful, and delicious plus packed with veggies and a nourishing spice blend. I could see adding broccoli or subbing other veggies working well, too. Versatile but a great base recipe (and its freezes well)! Sometimes like to make it a little more brothy by adding extra broth/stock. Can’t say enough amazing things about this curry — thank you, AK!
Unreal. Monique somehow creates the most perfectly flavored combos. Will make again!
Aw thank you! Glad you love this one!
Another home run recipe. I make it on the stove top and use rotisserie chicken. I typically omit the sweet potatoes, but my husband loves the recipe as is. For meal prep, we serve over white rice and it’s delicious all week long.
So happy to hear that!
This looks, tastes, and smells amazing and so easy to make. Great depth of flavours to keep you warm in the winter.
Such a great dinner for winter!
Easy to make, very flavorful! Tasted even better the next day after it sat overnight in the fridge. Looking forward to making this again!
The best leftovers!
I would never put the words “cook” and “me” together. I also am not a very adventurous eater. However, I’ve been wanting to branch out and learn how to cook something for dinner other than pizza with a store bought crust.
I found this recipe and loved the idea that I could literally just dump it all in the crock pot and walk away. I was ecstatic with how it turned out and it is now one of my go to recipes for dinner. My partner who LOATHES coconut anything (and can taste it when I try to sneak it in) had no idea that it had coconut milk as a base. I now have a running list of other recipes Monique has created and am so excited to add to my repertoire.
Haha love that! So glad it was a hit!!
I can’t cook to save my life. This curry was super easy to make and surprised me at how delicious it ended up being. Had a tiny bit of heat, perfect. Felt good to know it was nourishing as well. I had 3 servings 👀
Amazing! So happy to hear that 🙂
Loved this! Definitely a new go-to meal
One of our favs, too 🙂
My husband and I loved this recipe! And it’s so easy to make in the crockpot. I think I might add a little more veggies and add crushed red pepper the next time I make it! (We love spicy food 😄)
Love it! Perfect dinner 🙂
We really enjoyed the sauce and the dinner. We are on a 2 week eating healthy with no processed food, so cutting up all the fresh veggies and meat was wonderful. The taste was different than other recipes, but we really enjoyed the added peas, sweet potato and carrots. Usually we just go with golden new potatoes. I couldn’t stop eating the sauce, taste testing. Really good meal.
Love it! Glad it was a hit!
Sounds so delicious I cannot wait to try. Ty. My family will only eat Jif or skippy type p.b. unfortunately, can I swap that out for the natural pb?
Hi, Abby! Can’t wait for you to try it, too. That should work fine in here 🙂
This recipe is chock full of flavor and vegetables. It tasted better than any restaurant curry I’ve ever had. I served it with a blend of wild, brown and white rice. Delicious!
Oh, I’m SO happy to hear that, Kirsten! Glad you loved it 🙂
I’ve made this so many times now and it’s always perfection! I leave out the potatoes and was wondering if there might be a way to make the sauce a little thicker?
The starch from the potatoes definitely helps to thicken the sauce. However, you can always simmer it uncovered on high once done cooking for 20 mins, or add in a half teaspoon of arrowroot or cornstarch!
I used the instapot instead of the slow cooker. I also mixed up the veggies with mushrooms and zucchini instead of bell peppers and peas. I pressure cooked for 10 min with a quick release then added the zucchini and cooked for about 3 more minutes. Turned out great!
About to make this again this week! We’ve never made curry at home but this is really easy to follow and turned out great!
This was really tasty! I added coriander and a bay leaf as well. The only thing I’d do differently is add the coconut milk at the end. My curry broke because the coconut milk cooked too long so it wasn’t as creamy. The flavors were really great though and so easy to make! I’ll definitely make this again.
Good to know about the coconut milk, I think different brands of coconut milk can act so differently! Glad it still tasted great 🙂
Made in slow cooker exactly as written. Forgot to add the sliced red pepper and peas at the end and it was still AMAZING. Great over rice and my husband loves the leftovers heated over sourdough bread for lunch. A total WINNER.
We LOVE this recipe and it’s been on our rotation weekly. It comes out perfect every time, seriously. I think it’s the peanut butter that makes it. Best with white rice 😍
Delicious is an understatement! I love that it’s so healthy and gluten-free. I whisked the sauce ingredients in a bowl first so as not to scratch my non-stick multi-cooker pan. I bought curry from a local Indian grocery. I asked which brand they thought was best. Oh my goodness, I will never buy curry from a regular grocer again.
I’m going to make this for a sick friend. She can’t have any soy. Do you have recommendations for a substitute?
I’m so happy you loved it, Diane! (You’re inspiring me to make it again soon!) Appreciate the review 🙂
not sure if you got a reply to the soy question but coconut aminos is a good substitute
Oh I missed that — so sorry! Yes that’s a great sub 🙂 Thanks, Jen.
I’ve made this twice and both times it has turned out delicious. Also both times, the sweet potato has kind of disintegrated. It works fine, the sauce is just thicker, I’m just wondering why and if this happens to others as well?
Hmm how big are the chopped pieces? I haven’t had that happen (but personally I don’t think I’d mind it!)
My fresh grated ginger was a bit too overpowering so I doubled the rest of the ingredients, very, very good!
I made this dish last night and everyone loved it. Thanks for sharing the recipe.
I was tired of doing the same thing with chicken. Sometimes I just need inspiration. AK always gives me inspiration when I’m lacking ideas. So easy to just drop into the crock pot and leave throughout the day. I used chicken thighs instead of chicken breasts and regular milk as I did not have coconut milk. Still came out delicious and even after second helpings, I had plenty to freeze for the two of us on another day!
This was excellent! I made it on the stovetop and it took longer than indicated to cook the veggies. Definitely on the list to make again!
Another winning Ambitious Kitchen recipe. I used cashew butter, and added more salt but otherwise followed the recipe. Seven hours in the Instant Pot on the slow cooker setting, medium heat. It turned out perfectly.
Amazing! So happy you loved it, Carly. Thanks for sharing the Instant Pot instructions 🙂
Any chance substituting sweet potatoes for butternut squash would work?
I’m sure that would be great!
My most favourite recipe ever … I’m so addicted to the taste that keep on making it over and over again. Thank you 😊
Ahh I’m so glad to hear that, Mary! Thank you!
This looks absolutely delicious. My husband and I love yellow curry, so I will definitely be making this for us. I loved the comment/suggestion about adding pineapple. I do wonder if I could substitute vegetable broth instead of chicken broth?
Hi, Theresa! Absolutely, vegetable broth is always a great sub for chicken broth! Hope you love it 🙂
Delicious!! A great Sunday meal to prepare for the fam jam who were all on the go. Thank you 😊!
Thank you, Erin! So glad everyone loved this one!
I have it cooking now and it smells delicious. It looks thinner than the pictures, any recommendations on making it a bit thicker?
Sorry if I’m late! How’d it turn out? It may just need to cook on a higher heat to evaporate some of the extra liquid 🙂
Can I use a half gallon of coconut milk? I have some in my fridge. Thx
Do you mean the thinner “coconut beverage”? I haven’t tested that and you probably won’t get the same rich coconut flavor or silky texture, but it might work!
Has anyone made this in the instant pot and can provide some instructions for me? Thanks!
My husband and I love this recipe! It’s easy to make and has so much delicious flavor. One of our top, go-to recipes for busy weeks!
Thank you so much for all the delicious recipes! I have so many food allergies and I find that your recipes and instructions make it very easy to make substitutions. Quick question; can I use chicken tenders instead of chicken breast and would I need to adjust the cook time? Also, I can’t have but butters, so can I use tahini instead? Thanks!
Of course! Yes, chicken tenders should work fine. I have not tested this recipe with tahini, but that should work. I won’t have that peanut taste like this recipe is supposed to have to be prepared for the flavor to be altered a bit. Let me know how it turns out, enjoy!
Loved this colorful recipe! I would add an additional tsp. Of curry powder as the vegetables water the flavor some. Enjoyed the different textures and colorful veggies. Garnished with peanuts, coconut, fresh pineapple and sliced bananas.😋
Can I use a dutch oven instead of a slow cooker for this? Already rated 5 stars b/c I know you never steer me wrong 🙂
Easy and delicious! I was short one sweet potato so added a bit more carrot. I’m sure you could mix it up with other veg too and still get great results. Omitted the cayenne because I am a wimp. The dish is still very flavorful without the heat.
Ah great idea, glad the carrot worked out great. Sounds delicious, glad you enjoyed ❤️
Fabulous recipe! I made this chicken curry last night and it turned out delicious! I finally feel confident making curry for my friends and family. Thanks a lot!
Love this recipe! New staple for sure. So simple and quick but still totally delicious like all AK recipes are!
So… I’m a Sri Lankan and for those who don’t know what that means, it means I know my curries and I love my spice! This dish was… Amazing… The subtle flavours were delicious and I highly recommend this dish. I added a bit more of the spices to spice it up a bit (especially the cayenne).
Ah thank you! This means so much, glad you are loving this recipe and it turned out great for you. Seriously appreciate your review 🙂
This was SO SO GOOD! I was in the mood for some curry but didn’t really want to “cook” so this slow-cooker option was perfect. I accidentally omitted the soy sauce and purposefully omitted to salt to ensure my toddler could eat it, and it still tasted amazing! I added some chickpeas for a little extra fun and my whole family (and toddler) inhaled it! I can’t wait to add this to our regular rotation!
YUM! Toddler approved is always a win, glad this was a hit for the whole family!
Delicious! Pick up an extra can of the coconut milk if you are planning to heat up your leftovers for dinner later in the week so the leftovers will still be nice and saucy. Delicious with some crusty sourdough to soak up the sauce! 💛
YUM! So glad you’re loving this recipe, thanks so much for the tip ❤️
This recipe is delicious, best curry I have had in a while. Broth was just right, not too thick.
I added cauliflower to the dish as well. Thank you for all of your delicious recipes.
Awww yay! I am so glad you are loving this recipe and it turned out delicious for you! Love the addition of cauliflower, SO yum!
Outstanding recipe! Followed recipe exactly except added 2 dried Thai chilies while cooking.
Perfect! So glad this turned out amazing for you 🙂
Made this last night on the stovetop – I modified the process a bit
1. Doubled the salt, pepper, turmeric, curry, and cayenne – tossed the chicken (diced) in half before I browned it in coconut oil (~1 tsp) with 2 cloves garlic & 1 tsp ginger – this really enhanced the flavors. If you like less heat, omit cayenne for this step
2. Cut the sweet potato into very small cubes to speed up the cook time. It still took >5min
3. When cooking the veg, started by heating ~2tps coconut oil, cooking garlic & ginger about 30 sec till fragrant, then added the veg – covered the pot so the veg steam-sauteed also in hopes of speeding the cook time. For the last 30 seconds removed the lid and tossed in the spices
4. Simmered ~25min. For the last ~5min threw in some finely chopped cilantro stems to help deepen the flavors.
5. Ended up using almost 2lb of chicken b/c that’s how big the package ended up beeing.
This created a SUPER flavorful dish – I thought it was delish as did my husband, but 4 stars bc I did make substantial modifications to the instructions.
Glad those adjustments worked out well! Love the fresh herbs 🙂
I am an experienced cook, although running a business keeps me too busy to cook as much as I’d like to.
I found the prep time way more than 15 minutes. Perhaps if everything was diced and peeled and sliced the night before, and all of the spices were measured and ready. Just cleaning the chicken and browning it took more than fifteen minutes.
I would recommend cutting the sweet potatoes in bigger pieces as they cooked more than I would have liked and ended on the bottom of the crock pot, so make sure when you are serving to scoop down to the bottom. i had to make mine a little hotter so I added more curry.
Cilantro is a must. And I also added some other condiments like cashews and scallions, raisins and chutney, and a bit of coconut the second night we had it.
Great tips! Those toppings sound delicious, too.
It was ok. I love all the veggies and the addition of a little peanut butter for creaminess. It tasted a little bland overall and I ended up doctoring the sauce a fair amount.
Feel free to add salt to taste to bring out the flavors even more! Everyone’s salt preferences are different so I offer a conservative amount that people can increase.
Amazing recipe. Very easy and beautiful spices for a winter dinner.
I loved this recipe. The only changes I made: did not use the slow cooker, so I sauteed the onions, garlic with a little olive oil, added the carrots to cook a bit before adding all the coconut milk and spices. I also like a little more heat, so doubled the cayenne pepper. But very delicious recipe!
Perfect! So glad you enjoyed!
Yum and yum again! Best curry recipe I’ve made so far. I used this recipe as a base to clean out my crisper and use up my garden goodness so I ended up doubling it. I added a can of garbanzo beans for the hubby, green beans, mushrooms, substituted Yukon gold potatoes instead of the sweet potatoes since I had a banner year of these from my garden. Even with the additions and substitutions this recipe turned out amazing. I’ll be using this recipe again. As most curries are a great way to clean out your crisper and fridge and this had amazing flavor.
This one’s great for customizing! Glad you enjoyed!
Yum. I did use boneless, skinless chicken thighs since it was going to go closer to 9hrs while at work. Was delicious. Will definitely make again.
Perfect! Glad you enjoyed!
Can this be made on the stovetop? If so, are there any adjustments?
Yes! Check out the full blog post, which has stovetop instructions.
Any ideas on how to make this nut free? My son has an allergy.
Feel free to use sunflower seed butter!
Loved this meal tonight so easy and savory sweet heat
Such a great cozy dinner! Glad you loved it 🙂
We loved this! I did need to add more broth(1-2 cups) to the slow cooker when I added the pepper and peas ( and a cup of frozen broccoli). Since we are vegan, I also added a diced block of super firm tofu at the same time and heated it all for about another 30-45 minutes.
Perfect! Great idea to add tofu 🙂
Such a delicious meal! The flavors are so wonderful and the meal is comforting!
So glad you love it! One of our favorites for winter, too.
Delicious and easy! The hardest part was making sure I had all the ingredients to begin. It was a hit. I doubled the recipe but the original recipe (which says it feeds 4) would have fed all 7 of us, as I had a lot of leftovers, but that was great because I sent nearly everyone home with lunch for the next day!
Amazing! This one makes great leftovers 🙂
Is there an option to replace the coconut milk?
I can’t recommend one — sorry! Curry really gets a lot of its flavor from coconut milk.
Made according to recipe with a little more salt and an Apple. Great depth of flavors and nice for a cold Michigan evening. One of my favorites.
Perfect! Glad you enjoyed 🙂
Simple and delicious recipe – I’ve been craving a good curry and this recipe hit the spot. Even my young kids polished the bowl. Definitely coming back for this one, thanks!
I love hearing your kids were fans of it, too!