Slow Cooker Coconut Curry Cashew Chicken

Saucy coconut curry chicken with sweet red peppers, tender potatoes, and crunchy cashews make right in your crockpot! So easy and INSANELY delicious!  

 

Slow Cooker Coconut Curry Cashew Chicken | Creme de la Crumb

The way I see it, you’re either Type A, Type B, or Type C.

And no, I’m not talking about those relentless color-coded personality tests you took 173 times in school. I’m talking about your curry personality.

Slow Cooker Coconut Curry Cashew Chicken | Creme de la Crumb

If you’re Type A – you love it. You think curry is the greatest thing since (before) sliced bread and you crave its presence in your life.

Type B – You haven’t tried curry and you’re kind of skeptical about the whole thing. Maybe it’s the smell, the blinding color, or just the fact that it’s not typically used in American Sunday potroast dinners so it sort of feels like an alien ingredient to you.

Let me put your mind at rest. Curry is a spice. Just like cumin in Mexican dishes or garlic in Italian dishes, curry is the salt and pepper of Indian food. And it’s crazy-amazingly-delicious.

Type C – You hate curry. (Do you people actually exist??)

Slow Cooker Coconut Curry Cashew Chicken | Creme de la Crumb

If you’re already on board with curry – you Type As – good! Make this dish. That’s pretty much all I have to say to you.

If you are on the fence – stop giving it dirty looks and actually eat curry. You’ll feel much better just knowing that you’ve tried it and have a real, honest-to-goodness based-on-true-life opinion about the stuff. And I’m just going to say… I’ll be shocked if this slow cooker coconut cashew chicken version doesn’t turn you into a Type A prontissimo.

And for you Type Cs…. (hellooooo?? anybody out there….???) I think you should consider giving it another go. Or at least don’t leave my blog forever because I scare you off with one (freaking a-mazing) curry dish. Come back tomorrow – we’ll talk something a little closer to home.

Slow Cooker Coconut Curry Cashew Chicken | Creme de la Crumb

Oh did I mention you can make this in your slow cooker?? Yeah, you crockpot addicts should be excited. And if you don’t have a slow cooker – not to worry! – you can whip up this heavenly stuff right on the stove. Just steam your potatoes (microwave works great) before tossing them into a pot with everything else and let it simmer for 15-20 minutes or until your chicken is cooked through.

Bada-bing-bada-boom!

Coconut curry. Plus chicken. and cashews.

YUM.

Slow Cooker Coconut Curry Cashew Chicken | Creme de la Crumb

4.2 from 13 reviews
Slow Cooker Coconut Curry Cashew Chicken
 
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Saucy coconut curry chicken with sweet red peppers, tender potatoes, and crunchy cashews made right in your slow cooker!
Author:
Recipe type: Main Dish
Cuisine: Asian
Serves: 4
Ingredients
  • 3 boneless skinless chicken breasts, pounded thin and chopped into bite-size pieces
  • 1 red pepper, seeded and thinly sliced
  • 2 small potatoes (I used red), peeled and chopped
  • ½ white or yellow onion, chopped
sauce
  • 2 cups chicken broth
  • 2 cups unsweetened coconut milk (or one 14-ounce can + ½ cup chicken broth)
  • 3 tablespoons yellow curry powder (see note)
  • 1 teaspoon cumin
  • 1 teaspoon of salt (or to taste)
  • ½ teaspoon cayenne pepper (or to taste)
  • optional: corn starch slurry (see note)
  • cashews, cilantro, cooked rice for serving
Instructions
  1. Add chicken pieces, red peppers, potatoes, and onions to the slow cooker.
  2. In a medium bowl whisk together chicken broth, curry powder, cumin, salt, and cayenne pepper. Pour mixture into slow cooker and stir to coat chicken and veggies. Cover and cook on high for 2-3 hours or on low 4-5 hours.
  3. about 10-15 minutes before serving, stir in coconut milk. Stir just before serving and top with cashews and freshly chopped cilantro.
Notes
*If you have red curry paste on hand, I like to swap out 1 tablespoon of curry powder for 1 tablespoon of the red paste. You can also add up to 1 tablespoon of garlic powder for an extra flavor boost.
*If you prefer a little bit thicker curry (like I do) whisk together 3 tablespoons cold water and 2 tablespoons corn starch. Stir into crockpot about 30-45 minutes before serving and cook on high until ready to serve.

 

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Comments

That looks so great! I’m def a Type A when it comes to curry. I’ve been wanting to try to make some but always hesitant..but I think I can handle in the crockpot. Can’t wait to try!

    Type A? I like you already. 🙂 This is definitely an awesome place to start for making curry at home!!

This looks amazing and so flavorful! Can’t wait to try!

    It is amazing 😍

Definitely a type A. I always get curry when I go to Indian and Thai restaurants, and it’s always so creamy and delicious. I love the crunch that the addition of cashews add!

    Type A – Hallelujah!! I love that creamy factor too with curry. The cashews really do add the perfect crunch!

I’m absolutely type A. Love love love curry. Gorgeous!

    YAY!!! Join my Type A Curry Club – we can have our first gathering around a table with this coconut curry. 🙂

I’m a type C (I know, it’s crazy, but we exist!) BUT I will say this looks pretty good, and I might be persuaded to give this a shot.

    Nooooooo – you hate curry!? Haha – my father in law actually hates curry too, but I always tell him it’s because he hasn’t had “good” curry! 😉

Tasty!
Francis Landivar!

This looks so good! I love the color. I love this set it and forget it recipe.

Hi Tiffany – I was very excited to try this recipe and made it today, but the coconut milk curdled. My crockpot has a High and Auto (starts on high for 2 hours then drops to low) setting and I used the Auto setting. I accidentally picked up low fat coconut milk instead of regular coconut milk; I am not sure if that is the reason or if my crockpot is getting too hot?Any thoughts on what I can try differently?

    Hi Marc – I think that your crockpot may have been too hot but that’s definitely not your fault. After reading your comment I’ve updated the recipe to have the coconut milk stirred in toward the end to prevent curdling for crockpots like yours that get too hot. This should eliminate curdling. 🙂

      Hi Tiffany,
      I’m just reading these comments (I posted done below). I haven’t put my coconut milk in yet and it’s curdled too…I had mine on low for two hours then high.

Hi Tiffany,

I just started reading your blog and am interested in trying many of the things you have posted, starting with this curry. However, I wanted to leave it all day in my crockpot while at work (ie 7-4) do you think think this would cause any harm?
Thanks!

Heather

    Hi Heather – that shouldn’t be an issue. I’d just set it on low and leave out the coconut milk until you get home so it doesn’t curdle. 🙂

Hey!! I made this last week and it was soooo good!! I will be making it again, it was super easy and delish!

Thanks 🙂

I made this for dinner tonight (added the 1tbsp red curry paste as recommended), it was really good! Love having a good slow cooker recommendation.

Look’s delicious but I currently do not have a crocpot. Any other possible way to cook this please?

    Hi Samantha! No problem, I’ve made this on the stovetop before. Just add all ingredients (minus the corn starch slurry) to a large pan, stir, cover and simmer for 15-20 minutes until chicken is cooked through. Stir in corn starch slurry and stir until thickened, then serve. 🙂

Followed the recipe exactly and chicken was dry like it stewed in the sauce? Should it be browned and sealed first or what do you think went wrong?

    Hi Treacy! Gosh I’m sorry your chicken was dry, that’s the worst. I’m not sure what might have gone wrong, I have other readers write in saying it turned out great and no comments about dry chicken… The only thing I can think is that maybe your particular slow cooker gets hotter than some (this seems to be the case with a few varieties of slow cookers) and your dish may not have needed as much cooking time.

Is this spicy? I can only tolerate very mild foods but would love to make this. Also what kind of cashews would you recommend and how much?

    Hi Mel, I’d recommend about a 1/4-1/3 cup salted or roasted cashews. Also, I wouldn’t say this dish was spicy, yellow curry has a pretty mild flavor! It’s definitely more on the creamy side!

This looks so yummy can’t wait to make it! Just wondering why I have to pound out the chicken breast thinly then cut up bite size? If in the crock pot, won’t it be thoroughly cooked and thicker pieces ok to eat?

    This method yields thinner/flatter pieces of chicken which are more common in authentic curry dishes. 🙂

I made this today and I find it is not as sweet as the curry I would have in a restaurant. Can it be the coconut milk? The container did not specificly say that the coconut milk was unsweetened or low fat.

    Hi Danie, you can use sweetened coconut milk for a sweeter curry, or add a tablespoon + of brown sugar.

    Try substituting half of the chicken broth with pineapple juice. It marries wonderfully with the other flavors and adds just enough delicious sweetness.

Just wondering if you could substitute the breasts for thighs, as I prefer the tenderness of the thigh?

    Of course!

I am positive there are no type C’s out there lol

Hi just wondering if you used salted or unsalted cashews? Thanks!!

    I used salted but either will work!

Hi there, Have some guests coming for dinner and I am thinking about making this. Do you think there would be a problem do this in a Dutch Oven instead? Do you know what the low and high cooking temperatures would be?
Thanks looks good can’t wait to try it out.

    Hi Phyllis, I actually have zero experience using a dutch oven so I’m not totally comfortable saying one way or the other! Your best bet is to try it out and see how it goes but that could be a little bit risky with guests coming. Have you tried any other slow cooker recipes in your dutch oven? If so you could probably make a judgement based on how those recipes have turned out. 🙂

I LOVE CURRY!!! 🙂 never attempted to cook one until I saw this recipe though… I loved the outcome even though I think I was being a little stingy with spices (given it was more first time I wasn’t too generous) I could have definitely added more 🙂 anyway, love the curry, my question is though : I unknowingly (until I poured it in) used a ‘light’ coconut milk… Would this be the reason why the curry wasn’t as really ‘creamy’ as I thought it would be? Or is there something else you do to make it really creamy so to speak??
Thanks heaps and love it!!!

    Hi Trudi! So glad you liked this recipe – I make curry at home all the time because it’s so easy and so much cheaper than going out! This type of curry actually isn’t as thick as some others but even if you use light coconut milk (which I have done many times) you can always add a corn starch slurry to make it thicker (I’ve done this many times too!). Just whisk together 1-2 tablespoons corn starch with 3-4 tablespoons cold water. Stir it into the curry and let it heat up – about 30 minutes for a crockpot dish, or 4-5 minutes in a stovetop dish. Give it a good stir and it should thicken up nicely. 🙂

Hi there. I am making this as we speak but I am freakin coz my shop didn’t have yellow curry powder- only yeow curry paste!? Do I still use three tablespoons of the pasta?? Or more or less!? Help!! Thanks heaps!!

    Excuse my auto correct. 3 tablespoons of paste?

    Hi Katie! Sorry for the delayed response, been out of the country for 2 weeks, but when using paste I’d start with half of the amount of written powder and then add more as you desire based on how the taste is coming along. You can always stir in more at the end 🙂

This combines my two favourite things. Curry & the Slow Cooker! Trying it tonight. I’m in Australia and its just turning cold. My husband has been away so he’ll come home tonight to the fire on and the gorgeous smell of this bubbling away in my slow cooker! Thanks so much for sharing.

Okay, I”ve got about an hour before mine’s ready but it seems to have separated or something? I couldn’t get yellow curry power, so used the paste instead, but that shouldn’t matter right, because you said you could swap a tbsp out with red curry paste? I’m hoping that when I put the coconut milk in, it will correct it…Bummer!

It says cook for 4 hours on high, do you think I can cook for 6-8 hours on low? Thanks!

    Hi Morgan! I bet you could do 6-8 hours on low. If you do a little bit bigger chunks of meat it will help keep the chicken from drying out. Let me know how it goes!

Hey Tiffany this looks great, gonna make it tonight! Just a quick question, should I brown the chicken pieces before putting them in the slow cooker? Thanx

    Hi Matt! Nope, You don’t need to brown the chicken first – you can put it straight into the slow cooker!

This was absolutely fabulous! I used 1 tbsp red curry paste & 2 tbsp curry powder, and added the coconut milk and slurry. Another 30-35 minutes and it was perfect – no curdling 🙂 I will definitely be making this again.

I am a Type C for sure. Sadly we do exist and for me, curry makes me violently ill. It is kind of sad because I had been looking forward to trying it. No sooner had I done so that I ended up in a restaurant lavatory retching my guts out. And no, it wasn’t the flu or food poisoning or anything it was something in the spice mix that I just don’t tolerate. So 12 hours of heaving and a trip to the ER later (welcome to my fun!) all was well but even the smell can trigger my gag reflex in an very unpleasant fashion. Hubby however adores curry so I will pass this on to him. I have, over time, managed to get to the point that he can have it or even cook it in moderation. Most of the time I just head down to the barn and mess with our critters until he is done and cleaned up. If I am having a particularly bad reaction I just go into the goat pen and hug our big stinky buck….I smell nothing but Justin for days after. Unfortunately I also find a serious lack of human interaction during that time too!
(If you have never smelled an intact goat buck….be thankful. Skunk spray isn’t as potent! LOL)

Hi Tiffany,
I’m going to try this recipe today and was wondering if I used pumpkin instead of potato because I had a pumpkin curry once and it was divine and thought it could possibly go well in this recipe?
Kind regards Gavin.

    Hi Gavin, I haven’t tried pumpkin in a curry recipe before so I can’t say from experience but I’m all about trying to recreate foods I’ve tried before so I say go for it! 🙂

What size slow cooker are people using for this recipe? I’m thinking of buying one, but most recipes don’t specify what size slow cooker to buy.

I loved this!!! Turned out great! i followed directions completely and did the notes; the sludge to thicken and the paste to powder conversion. The paste I used was Thai and I felt it gave it a Thai taste instead of Indian curry. Still great! Cilantro really made a difference too, but cilantro and nuts I just added to individual servings. My chicken was really tender and perfect (the pounding it thin helps). Thanks keep your recipes coming!

This looks delicious… hands down nothing is better than a slightly spicy but mostly savoury Curry.
In My Curries I usually saute 2 sweet onions till translucent, add this to a blender along with 1 cup soaked cooked chick peas & a 1/4 cup of soaked raw cashews & chicken broth, not that canned or boxed type you get in a grocery store full of who knows what LOL I actually render my chicken bones long for a rich stock the whole chicken meat goes into my curry. Anyway add your curry also to the blender after frying it or use store bought what ever you like & whiz this into a thick semi liquid.
Now because peppers are a nightshade variety of vegetable I leave this out & opt to put in chopped spinach or kale at the last second.
Sometimes I use white potatoes, but again because these are nightshades I prefer to use Sweet potatoes. The only potato not graded as a nightshade. This makes for a bit sweeter curry & the vitamin content in sweet potatoes are much higher that standard potatoes. so it makes nutritional sense.
In place of the red paste I put a scant 1/2 tsp of garam masala which is wonderfully warm not hot.
Cook what ever type of chicken you like & add the remaining ingredients cept the greens leave that till the curry if formall done, just mix the green in to warm them before serving & simmer this till potatoes are tender. leave to sit when done with lid on for about 20 minutes, Thats the time you get to sit for a refreshing drink 😀 I like to change up recipes all the time it makes things interesting. I am a type “A” & still learning how to cook varieties of curries & I love dahl

Should the chicken be raw or cooked when put in the crockpot?

    Hi Jessica, you should put the chicken in raw, it’ll get fully cooked in the crockpot.

I always fry my nuts before adding. Ditto chicken pieces and onions. Chopped ginger and a few fried cloves give it extra sparkle.

Hi there,

Want to make this however my grocery store only had curry powder, not specifically yellow curry powder. Are they the same?

    Hi Shalini – I actually haven’t ever seen curry powder sold in your average grocery store that isn’t yellow so you should be just fine! 🙂

Help! I have 2 small children and was distracted when putting everything in the crockpot and I added the coconut milk, it’s only been on high about an hour, what can I do so it won’t curdle 🙁 🙁

Help! I have 2 small children and was distracted when I added the coconut milk into my crockpot prematurely. It has only been on high about an hour, anything I can do to prevent it from curdling?? ;( ;(

    Hi Dasha! So sorry I couldn’t get back to you sooner – did your milk end up curdling?? I hope not!

This looked so good and tasted so blah. The proportions are off I think. 3 T of yellow curry with only 1 can of coconut milk made for a very curry dish that overpowered all of the coconut milk. That’s all I could taste. So maybe less yellow curry and more sweetened coconut milk would work.

    Sorry you felt the curry was overpowering! I definitely like it that way but maybe an extra can of coconut milk or 1 tablespoon less curry would work better for you>!

Wow!!! Great recipe, I’ve made this twice now…My 3yr old daughter loves it!!! love this in the crock pot- Thanks again <3
*didnt have any peppers or cashews, so i added pea pods (a half hour before serving) and frozen peas (15min before serving). Also I use japanese sweet potatoes instead of russet or red…great flavor!

    Ooh I definitely have to add peas next time that would be amazing! So glad this recipe was a winner for you and your daughter Renee! 🙂

Been looking for a good yellow chicken curry recipe. This looks like a winner. The one I like has a little bit of sweet on the heat. Just a touch. Does this have that? If not can I add sugar or use sweetened coconut milk?

    Hi Nikole! If you like a bit more sweetness in your curry I would add a little brown sugar – I’d probably try a tablespoon!

Do I used cooked chicken breast or are you putting it in there raw?

    Raw chicken – it gets cooked in the slow cooker.

Could I put in frozen chicken, if so do I need to add time to cooking; or do I need to thaw it first?

    Hi Nicole, my instructions are for using thawed chicken, you could try it with frozen but yes you’ll need some extra cooking time!

I just made this last night and it ended up being way too runny even after adding the corn starch and the flavor was hotter yet very bland.

I have no luck with slow cookers. 🙁

    Dang I’m sorry to hear that! I haven’t had those issues but upping the amount of salt would bring out more of the flavors in the dish and you could always transfer the dish to a pan before adding the corn starch slurry and bringing it to a boil – this will help it to thicken quicker!

Made this yesterday. It was amazing!!! I’ve been looking for a good curry recipe for a long time now and have found it. House smelled amazing, even the Google Fiber installer commented on it. Thanks!

Hey, I tried the recipe and it was pretty good. However, I enjoyed it a lot more once I added fish sauce. I thought it was just what it needed because it really added the umami element. But overall, I really enjoyed it. I loved using the slow cooker too!

My family absolutely LOVES curry! We just moved back from Japan and one of our favorite places to eat were Thai and curry restaurants. I have curry powder and paste but I am wondering if there is a certain powder you use? I just use the mc cormick powder. I don’t even think I noticed any special powder while shopping at the Japanese stores. Thanks for the recipe. I can’t wait to try it!

The dish was fantastic, but the potatoes were not done when I cooked them on low for 5 hours. They were cut in 1 inch cubes. I threw it all in the skillet and finished it off. If I were to do it over again, I would plan for longer cook time and throw the peppers in the last 1/2-1 hour (too mushy for us). Thanks for the recipe!

Hi! I have made this recipe a few times and love it– so delicious! One problem I have each time, though, is the curry is really watery although I used the corn starch. Any tips on how to thicken up the curry a bit more? Thanks!

    Hi Hannah, I have found that some brands of coconut milk are thicker than others, I can’t think of the thicker brand names at the moment but if you shake the can at the store (it won’t explode or anything ha) you might be able to tell if it is really thick or more watery. Also if you like your curry REALLY thick, like my husband, you can transfer the whole contents of the slow cooker to a large skillet and add the corn starch slurry there – just bring it to a boil, then reduce to a simmer until thickened. This is a great way to get a really thick sauce!

Hi! This looks delicious! Would this work with light coconut milk, do you think?

    Hi Sarah, I think it should work!

What is the approx. calorie count per serving?

I LOVE curry. I made my first curry dish just last week…Bahamian curry goat…a bit ambitious for a beginner. It turned out nice but was way too time consuming and tedious. This recipe is more up my alley and I can’t wait to try it! Thank you!!

So yummy and easy!! Thanks! This one is definitely a keeper.

Just made this and it tasted pretty good! It wasn’t like the curry you get from restaurants, I don’t know what was missing? Looking at different recipes it looks like others have fish sauce and some sugar as well. Is there a reason those weren’t in this dish?

    Hi Lacie, this is my quick and easy version with ingredients most people already have on hand. If you keep fish sauce on hand you could definitely add some! Careful not to overdue it though, a couple of teaspoons would do the trick I think!

We love curry in this house and I’m definitely trying this recipe next week. Wonder what pineapple bits would be like in this. I’ve had a chicken curry recipe for decades that is to die for and also gives one a legit excuse to play with their food. I call it Snow on the Mountain.

Curry is a favorite in our household and I’m definitely trying this next week. I’ve had a to-die-for chicken curry recipe for decades that allows one to play with their food–Snow on the Mountain. So much fun for children and adults, at least for those who like curry.

I made this today to rave reviews! I doubled it which used almost an entire jar of curry powder. I did broccoli and sweet potatoes instead of regular potatoes, and took half out to freeze before adding coconut milk. It was great over quinoa and I can’t wait to have the other half in a couple of weeks, and try some of your other recipes!

    Hey! Hoping you can help before I make this tomorrow – how much extra cooking time did you allow for doubling the recipe?? Thank you!

      I think it takes an extra hour-ish when doubling the recipe.

So stinking good!

After reading the comments, I decided to temper the coconut milk so it wouldn’t curdle. Worked perfectly. I also put a whole chicken breast in instead of cubes. Afterwards, I shredded it. Because I cooked on low, I needed to quickly put on the stove with the cornstarch slurry so it would thicken up a little.

Such great taste. I’ll definitely bookmark and make again!

Hi y’all. Love love love curry recipes!!! My son and I are always messing around with new dishes, we tried this one, similar to others we have tried. What we do is poor the chicken broth with coconut milk and cornstarch in pan first to thicken up, add the curry,ginger, tomatoes paste, garlic, ground cumin,red pepper flakes, salt & pepper and 2 tablespoons of honey. Then poor over chicken and potatoes and celery, carrots,onions. We also double the recipe for lunches next day!!! It’s amazing! Always add cashews to a chicken curry dish, it makes a huge difference. I’m stewing right now as we speak.

Hi there, for the yellow curry powder do you use the regular curry powder you find in a grocery store or do you special order a specific Thai yellow curry powder? I can only find the regular Indian kind in the store. Can I use tgat or is it too different? Excited to try this! It looks delicious!

    Hi Jess, this recipe calls for regular yellow curry powder you would find in the spice section of any grocery store 🙂

I love your website!! This looks amazing- however my husband is a vegetarian- Do you think it would it still be as delicious if I substituted vegetable broth and tofu for the chicken?

Tasty recipe! Made this last night. Question – how come your picture is so yellow and mine looked brown and not as pretty? Maybe its the powder I used?

    Hi Samantha! It should definitely be yellow. It could be the brand of your curry powder? But yellow curry powder usually yields a yellow curry so I’m not sure what might have caused yours to be brown??

I have never made my own curry until now and let me tell you… I’ve made this 4 times in the past 3 weeks! It is so delicious I could drink it! I haven’t tried adding the red curry paste but now I’m hesitant since I like the way it tastes without it! Anyways, great dish!

Made this tonight to share with a friend and it turned out great! Thanks for a very easy and tasty recipe!

I made this and added some turmeric and extra chicken broth and it was great! thanks for sharing

We just tried this today and it was AMAZING! Definitely restaurant quality. We were concerned about the spice (we have a 1 and 3 year old, and the 3 year old is not a fan of spice). We cut the cayenne in half and it still hit the back of the throat, so next time we’ll try 1/4 the amount. We added pineapple chunks to help cut the spice and they were a delicious addition!! New family favorite recipe, can’t wait for leftovers tomorrow.

Oh no, I added the coconut milk into the start of the cooking. Didnt see that I was supposed to add it in the end. Hoping it turns out ok. Fingers crossed 😬

Smells so yummy 😉 making it now ! I swaped out the red potatoes for a half a large sweet potato.. I also added organic coconut oil to the crock pot before adding the ingredients .. roasted organic natural cashews in coconut oil & sea salt for 20 minutes at 300 degrees .. they smell yummy & look nice .. so looking forward to dinner this evening . Thanks for the great recipe .

    I think that the sweet potato swap was genius! I have to try that!

I just bought a crock pot this week and this was the first recipe I tried with it. I love curry but wasn’t sure if I’d like it with the coconut flavor added. Let me tell you, this was a HUGE hit in my house. My husband couldn’t get enough, and since it’s just the two of us, we had plenty of leftovers to enjoy again. Thanks so much for the great recipe! Can’t wait to check out more.

I accidentally put the coconut milk in with the chicken broth and spices. Will it still work with the coconut milk being in the crockpot for the whole
cooking time?

Shoot … Added the coconut milk just now at the beginning … Now see comments about curdling …. Is there a way to correct this ?

    How did it turn out? I just did the same thing !

If i want to double the portion here to feed 8 as opposed to 4, do i need to up the cook time?

    You’ll probably need at least another hour of cooking time 🙂

I just got done making and eating this, and I thought it was OK. I was hoping for something restaurant quality, but I could tell that I made it at home. 😉

I’m going to make it again with the following changes.
2-3 times the curry (I plan on 2 Tbsp yellow powder, and 6 Tbsp red paste).
Double the amount of onion
Add a yellow pepper on top of the red pepper that’s already in it.
Change to 1 Tbsp salt (this might be because all ingredients I used had NO salt added)
less chicken broth, but more coconut milk
fresh basil

I just got done making and eating this, and I thought it was OK. I was hoping for something restaurant quality, but I could tell that I made it at home. 😉

I’m going to make it again with the following changes.
2-3 times the curry (I plan on 2 Tbsp yellow powder, and 6 Tbsp red paste).
Double the amount of onion
Add a yellow pepper on top of the red pepper that’s already in it.
Change to 1 Tbsp salt (this might be because all ingredients I used had NO salt added)
less chicken broth, but more coconut milk
fresh basil.

I love curries of all kinds. Made this tonight and it was AMAZING. Had company for dinner and we all made yummy noises. Thank you for your generosity in sharing the recipe. Will definitely be making it again.

Oh no! I just put my coconut milk in the whole thing at the beginning and it’s already been cooking half an hour… Is it going to be ruined?

    Me too!! Now I’m madly googling to see if I have stuffed the whole thing!!

Another type A personality over here. This was a great dish! I made a few tweeks. I left of the cashews and blended some fresh mango into the coconut milk before adding it. Then I put it over some Thai coconut rice. Fabulous dish. Thank you for sharing!

This was very good even my picky teenager liked it. I will be making it again. Thanks for the recipe!

I procrastinated and only had two hours to cook, but this was still good. I imagine it would be even better with more time in the crockpot!

Might be my all-time favorite slow cooker recipe!

Hello : ) The recipe is cooking in my slow cooker right now.

Can you please confirm the cooking time on LOW?

Thank you!

Does this recipe double well? Would you think I’d have to increase the cook time?

I just finished eating this, my husband and I both really enjoyed it. I prepared it exactly as you instructed and everything turned out fantastic. Thank you very much for the recipe I will be making this again.

This recipe sounds really delicious. I prepare meals for someone trying to follow a high protein diet. Do you have any nutrition facts for this recipe?

Hi!! I love curry!!! But, I’ve tried making curry several times and it’s always come out very bland. I add salt, garlic, literally anything I can to make it taste somewhat good. Even my most recent curry crockpot meal came out blah. I’d love to try this recipe but I’m worried my yellow curry powder just stinks or something?! How do you get it to taste as flavorful as Indian or Thai restaurants? Any advice would be greatly appreciated!

We’re a whole family of Type A but I think to really convert a type C, you can’t beat one made with all the good spices freshly ground etc and not just a curry powder from a jar but I’m more than happy to settle for that because that’s all I can do! Going to try your delicious recipe and introduce the youngest to curry today – the coconut should make it that little bit easier to handle and I rely on my Crackpot so much, this is sure to be a winner! Thank you in advance! X

Omg is this delicious! I added the garlic powder and red curry paste suggestions and added garbanzo beans and organic broccolini. Yum

Just made this tonight…delicious! I opted out of the baking soda but think I’d prefer it with. It’s a bit soupy without it for my taste. We have a bunch of leftovers…is it possible to add in the baking soda mix when reheating for leftovers?

Oh shoot I just made this recipe but accidentally put the coconut milk in with the chicken stock and all the rest of it at the beginning. Do you think I ruined it completely?

    Hi! Shoot, I’m so sorry I couldn’t get back to you sooner, I would love to hear how it turned out for you!

Made it and it was awesome, the cashews & potato were a nice touch. 😋😋

I recently found this and finally remembered to buy all the ingredients to make it. I’m planning to use 2 rather than 3 chicken breasts. Would 4 hours on low still be right or too long? Also, my can of coconut milk is 13.66 oz, and I see you say to use 2 cups or a 14 oz can plus 1/4 cup of additional chicken broth. But since I like a thicker curry, I was thinking I could just add the coconut milk without the additional chicken broth, and perhaps then I wouldn’t need the cornstarch slurry. Thoughts? BTW, I love your crockpot kung pao chicken!

Love this. Have made it a number of times and it’s always good. I add slivered carrots and then green beans at the end…

    Vicki,

    I’m so glad you love this dish! I bet the carrots and green beans added in are delicious! I’ll definitely have to try that!

I’m going to try this tomorrow.

BTW, this page loads soooo slowly.

Maybe skip the extra photos, and compress the photo you’re using?

And it prints in 62 pages, so…

This was delicious! I added two sliced carrots, just to get some additional veggies in there for the kids. Fantastic recipe. Thank you!

I cooked this recipe as written. It tasted good, but my bell peppers and potatoes disintegrated (which left unappetizing slivers of bell pepper skin floating in the curry and turned it into a sort of coconut potato soup). If I make it again, I’ll wait and put the bell peppers in during the final 30 minutes of cooking and cut my potato chunks larger. Thanks for the recipe!

I made this today and it was ok, but not great. The potatoes were fine, but the capsicum disintegrated so I basically had red specks throughout. I used 3 chicken breasts and didn’t add all the coconut milk, but after serving up I was left with liquid behind with no other ingredients. I also think thigh meat would be better. I’m glad I tried it and it was super easy to make, but I don’t think I’ll make it again.

ive made this recipe now 5 times and i can’t get enough! this last time, i made it in my new instant pot and it was absolutely delicious (and took no time at all, might i add). thanks for sharing 🙂

    Hi – im attempting to cook this recipe to ight in my instapot. Any tricks/suggestions???

It’s really great. I highly recommend notcooking the chicken inthw slow cooker but separetely as the water from the chicken will liquify the creamSo I cook it on the side and once most water os out I add it either in the slow cooker or just the pan as I often use just a deep pan for the recipe…but It’s awesome!!
Cna’t believe there is so few men commenting lol

Thank you for the recipe!delicious

love curry! Im making this tomorrow but Can I ask why this recipe adds the coconut milk at the end? ive seen other recipes that add it in the beginning. does it seperate when cooked?

    Hi Kaila! Yes, the coconut milk can separate/curdle!

UNforuNaTely, this looked a lot better than it tasteD. Too bland. Just kind of blah. Won’t make again.

So runny, even after adding cornstarch.

I haven’t had that many curries but im trying this one tonight,hopefully it turns out nice😊

    Hi Chloe! I hope that you loved it! I would love to hear how it turned out!

I see that you do say 3 Chicken Breasts But am wondering what the approximate total weight is? I bought sale Chicken & don’t have breasts. thx!

    Hi Kendall- Would say it is about 1 1/2 lbs! Hopefully this helps!!