Chicken Curry

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 servings


  • 2 tablespoons olive oil
  • 12 boneless skinless chicken thighs cut into 2 inch cubes
  • 1 large onion chopped
  • 3 cloves garlic chopped
  • 2 red chilis seeded and thinly sliced
  • 3 tablespoons red curry paste
  • 1 cup low sodium chicken broth
  • 1 cup unsweetened coconut milk
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon coriander
  • Sea salt and freshly ground pepper to taste
  • 1 cup whole milk Greek yogurt
  • 1/2 cup chopped fresh cilantro


  • In a large skillet, heat olive oil over medium heat and sear chicken 3 to 4 minutes until browned.
  • In a large slow cooker, add chicken and next 10 ingredients (onion through pepper) and cook on low for 7 hours, stir in yogurt and cilantro and cook an additional 1 hour until chicken is cooked through.


SERVING SUGGESTION: A big salad (lettuce -not iceberg-, salad veggies and salad dressing).
VEGETARIAN: Use non-breaded faux chicken patties instead of chicken thighs.
GLUTEN FREE: Make sure chicken broth is gluten free.
NUTRITION: 384 Calories; 23g Fat; 33g Protein; 11g Carbohydrate; 3g Dietary Fiber; 110mg Cholesterol; 457mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 3 ½ Fat.
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