This yummy yellow chicken curry is a breeze to make in a slow cooker! Juicy chicken soaks up a smooth coconut sauce full of fun curry taste, big potato chunks, and bright veggies like peppers and broccoli. It takes only quick prep time, feeds five people with fluffy rice, and fresh herbs give it extra zing!
Dive into this golden curry where soft chicken floats in rich coconut goodness spiced with sweet yellow curry. Chunky potatoes add heartiness, while sliced peppers, zucchini, broccoli, and mushrooms bring color and crunch. Slow-cook for tender perfection—pair with coconut rice, top with cilantro and sour cream for a family feast!
Ingredients
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500g chicken cut into bite-size pieces
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185g jar yellow curry paste (Ayam brand works awesome)
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1 Tbsp brown sugar
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1 Tbsp fish sauce
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2 x 400ml cans coconut milk
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1 onion, sliced up
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2 large potatoes, diced
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4 small bell peppers, cut thin
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1 zucchini, sliced
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A bunch of broccolini, chopped small
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200g white mushrooms, chopped
Yellow Chicken Curry: Directions
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Place the chicken pieces in the slow cooker.
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Stir the curry paste, brown sugar, fish sauce, and coconut milk in a bowl. Pour it all over the chicken.
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Add the sliced onion and diced potatoes on top.
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Set to cook on High for 4 hours, or Low for 6 hours.
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When 30 minutes are left, mix in the bell peppers, zucchini, broccolini, and mushrooms.
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Serve hot over coconut rice. Top with chopped fresh cilantro and a dollop of sour cream.