Slow Cooker Chicken Curry with Potatoes and Caulifl

Name: Slow Cooker Chicken Curry with Potatoes and Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/4 pounds skinless, boneless chicken thighs; Kosher salt and freshly ground pepper; 1 1/2 tablespoons canola oil; 3 garlic cloves, minced; 2 tablespoons minced fresh ginger; 1 onion, cut into 1/2-inch dice; 2 tablespoons Madras curry powder; 1/2 cup low-sodium chicken broth; 2 baking potatoes, peeled and cut into 1-inch dice; 1 small head of cauliflower, cut into 1 1/2-inch florets; One 15-ounce can unsweetened coconut milk; 3/4 cup frozen baby peas, thawed; 1/3 cup coarsely chopped cilantro

Servings: persons

2 3/4 pounds skinless, boneless chicken thighs
Kosher salt and freshly ground pepper
1 1/2 tablespoons canola oil
3 garlic cloves, minced
2 tablespoons minced fresh ginger
1 onion, cut into 1/2-inch dice
2 tablespoons Madras curry powder
1/2 cup low-sodium chicken broth
2 baking potatoes, peeled and cut into 1-inch dice
1 small head of cauliflower, cut into 1 1/2-inch florets
One 15-ounce can unsweetened coconut milk
3/4 cup frozen baby peas, thawed
1/3 cup coarsely chopped cilantro

1
Pat the chicken dry with paper towels, then season the chicken with salt and pepper.
2
In a large nonstick skillet, heat the oil until shimmering.
3
Add the chicken in batches and cook over moderately high heat until golden on both sides, about 8 minutes.
4
Transfer the chicken to a slow cooker.
5
Add the garlic, ginger and onion to the skillet and cook over moderate heat until fragrant and softened slightly, about 1 minute.
6
Add the curry powder and cook until fragrant, about 30 seconds.
7
Add the chicken broth and cook for about 1 minute, scraping up the browned bits from the bottom of the pan.
8
Scrape the contents of the skillet into the slow cooker.
9
Stir in the potatoes and cauliflower and season with salt and pepper.
10
Cook on high for about 3 hours, until the chicken is white throughout and the vegetables are tender.
11
Using a slotted spoon, transfer the chicken and the vegetables to a serving bowl and keep warm.
12
Pour the juices into a small saucepan.
13
Boil the juices over moderately high heat until reduced to 1/2 cup, about 10 minutes.
14
Whisk in the coconut milk.
15
Bring to a simmer and season with salt and pepper.
16
Stir in the peas and cook until warmed through, about 30 seconds.
17
Pour the curry sauce and peas over the chicken, sprinkle with the cilantro and serve.

862

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 3/4 pounds skinless, boneless chicken thighs, Kosher salt and freshly ground pepper, 1 1/2 tablespoons canola oil, 3 garlic cloves, minced, and more.

Yes, Slow Cooker Chicken Curry with Potatoes and Cauliflower falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooker Chicken Curry with Potatoes and Cauliflower

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions