Crockpot Yellow Curry

Crockpot Yellow Curry

Sometimes the only thing that will hit the spot is a good bowl of curry. Hot day, cold day – I just have a craving once in awhile and it doesn’t go away until I’ve gotten my hands on some.


If you’ve never made curry before – never fear! This is just as easy as any other crockpot recipe – just assemble your ingredients, drop ‘em in the crockpot, and it’s good to eat in just a few hours.


I like to serve this with basmati or jasmine rice. It’s not only a good way to stretch the serving size if you have unexpected guests, it’s just plain yummy.


Crockpot Yellow Curry
Prep time
Cook time
Total time
Adapted from Stephanie O’Dea’s recipe from HERE.
Recipe type: Dinner
Serves: 4-6
  • Crockpot liner
  • 13.5 oz can of coconut milk (the creamy, thick kind – make sure that you don’t accidentally pick up coconut water)
  • ½ cup heavy cream
  • 1 can garbanzo beans, drained and rinsed
  • 5 frozen chicken breasts
  • 2 Tablespoons tomato paste
  • 3 Tablespoons curry powder
  • 2 Tablespoons squeeze bottle ginger
  • 4 Tablespoons squeeze bottle garlic
  • 2 teaspoons coriander
  • 2 teaspoons cumin
  • ½ Tablespoon Sriracha sauce
  • 1 chopped onion
  • 1 chopped green bell pepper
  • ½ chopped eggplant
  • 2 sweet potatoes, peeled and chopped
  1. Line your Crockpot with a plastic liner for easy cleanup.
  2. Combine spices, coconut milk, and tomato paste in the bottom of the crockpot – stir well.
  3. Add the chicken and flip it a few times to coat it with sauce.
  4. Cover with garbanzo beans and vegetables.
  5. Cook on high for 4-6 hours.
  6. Shred chicken and stir in heavy cream.
  7. Serve over rice and enjoy!



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