Curry Chicken

Curry Chicken


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Try this fun and delicious curry dish for your next meal! Just another way to make chicken dinners a little more exciting.

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Chicago, IL

Serving Size / Yield

4 servings


  • Nonstick Cooking Spray
  • 2 lb Skinless, boneless chicken thighs, cut into 1" pieces
  • 4 cups Coarsely Chopped Onions
  • 12 cloves Garlic, minced
  • 2 Tbsp Grated Fresh Ginger
  • 2× 14½ oz cans Reduced-sodium Chicken Broth
  • 2 cups Light Coconut Milk
  • 2 Tbsp Curry Powder
  • 1 tsp Salt
  • ½ cup Snipped Fresh Cilantro
  • 2 Tbsp Lime Juice

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Start by coating a medium nonstick skillet with cooking spray.
Heat over medium-high heat and add chicken.
Cook for about 3 minutes or until light brown.
Drain the fat
In a 3 1/2- or 4-quart slow cooker layer chicken, onions, garlic, and ginger.
Then whisk together broth, coconut milk, curry powder, and salt in a bowl.
Once mixed, pour over the mixture in cooker.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours, it depends on you.
Serve with cilantro and lime juice.

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