Slow Cooker Curry Chicken
Yellow curry chicken
The instant pot has saved me so many times when I completely forgot my family actually needs foor at night smh. Curry is one of my go to recipes for a last minute healthy dinner. This instant pot yellow chicken curry will blow you away.
I absolutely love making curry at home…although it used to terrify me. Everyone seems to have a story or strong opinion abiout curry.
Basically youi will love it or hate it.
In our family of 5 we love it. I have young kids and we enjoy mild curry’s such as this recipe all the time!
Curry comes across as intimidating but can be made at home and gives big flavor! This recipe is so delicious and will open up your mind to making curry recipes regularly.
Throw this in the slow cooker, make some for your meal plan to freeze, or pop it in the instant pot and enjoy any night of the week.
This healthy chicken curry recipe is clean with all natural ingredients.
TIP: if you like to add a little kick to your curry but didn’t add it while cooking just add some crushed red pepper flakes to your individual plate.
Why you will love this instant pot yellow curry recipe.
- 10 Minutes to Prep
- Super Easy
- Extremely Tasty
- Healthy (Soy Free, Gluten Free, Dairy Free, Preservative Free)
- Family Friendly
Is yellow curry healthy?
Ingredients you will need for this (Slow Cooker) or Instant Pot Yellow Curry recipe.
- chicken thighs
- onion
- tomato paste
- full fat coconut milk
- diced tomatoes
- garlic cloves
- raw honey
- curry powder
- salt
- crushed red pepper
What is raw honey? Is it different from regular honey?
How to make the curry sauce?
How to make this curry chicken recipe in the slow cooker?
What kind of meat can I use?
What to serve with this instant pot chicken curry recipe?
How to store this instant pot chicken yellow curry recipe?
Do I need a slow cooker for this recipe?
Can I use an instant pot instead?
*See FAQ’s and specific tips following recipe below. (so you don’t have to scroll for a million years to find the food 
).
How do you make this (Slow Cooker) or Instant Pot Yellow Curry Recipe? 
Instant Pot or (Slow Cooker) Yellow Curry Chicken
Ingredients
Main Ingredients:
- 2 lb Bone-In Chicken Thighs, no skin*
- 1/2 Large Onion, chopped
Curry Sauce:
- 6 oz Tomato Paste
- 13.5 oz can Full Fat Coconut Milk
- 14.5 oz can Diced Tomatos
- 2 large Garlic Cloves, minced
- 3 tbsp Raw Honey
- 2 tbsp Curry Powder
- 1 tsp Salt
- 1 tsp Crushed Red Pepper(Optional)*
Supplies for freezing:
- 1 Gallon Freezer Bag
Instructions
Directions:
- Blend all curry sauce ingredients in high speed blender or food processor to make curry sauce
- Add all main ingredients and curry sauce into slow cooker.
- Cook on low 6-8 hours or high 3-4 hours.
- Shred chicken, remove bones and stir back into slow cooker.
- Serve over basmati rice (or cauliflower rice if paleo).
Freezer Directions:
- Label Freezer bag with Recipe name, cooking from freezer directions and expiration date (todays date plus three months).
- Blend all curry sauce ingredients in high speed blender or food processor to make curry sauce.
- Add all main ingredients and curry sauce into gallon freezer bag.
- Seal bag, removing as much air as possible and freeze for up to three months.
(Slow Cooker) Cooking from Freezer Directions:
- Thaw overnight in fridge or in the morning in water (meal may not be 100% thawed but that is ok).
- Dump contents of freezer bag into slow cooker.
- Cook on low 6-8 hours or high 3-4 hours.
- Shred chicken, remove bones and stir back into slow cooker.
- Serve over basmati rice (cauliflower rice if paleo).
(Instant Pot) Cooking from Freezer Directions:
- Thaw overnight in fridge or in the morning in water (meal may not be 100% thawed but that is ok).
- Dump contents of freezer bag into the instant pot.
- Make sure valve is sealed. Set cook time at high pressure for 13 minutes.
- (Natural Pressure Release) NPR for 5-10 minutes then (Quick Release) QR.
- Shred chicken, remove bones and stir back into slow cooker.
- Serve over basmati rice (cauliflower rice if paleo).
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Tag @My_FamilyDinner or #MyFamilyDinner
How freezer meals will change your life.
Makes homecooking Easy
Only spend one hour in the kitchen for a whole week of dinners. Day of, throw your freezer meal in the slow cooker or instant pot and enjoy dinner!
feel confident
Knowing you have a fool proof systen for something that is easy and works gives you confidence in the kitchen. So wether you're a seasoned chef or occational home cook the method of freezer cooking will work for you!
Eat Healthier
Because you're prepping the freezer meals with fresh foods you're eating healthier. Anytime you cook at home instead of eating out you get the benefits of healthier food.
Enjoy less stress
Have you ever felt the pressure of forgetting about dinner, or having to cook at the end of a long day?! No more, just grab something out of the freezer and you're good to go.
Frequently asked questions
No problem! Just throw the freezer meal in your slow cooker or instant pot and you’re all set. If it doesn’t fit thaw it for a few minutes in warm water. (Be sure to check your chicken temp to see that it is all the way cooked thru, chicken thighs should be at 165 degrees F)
There are some differences in the color of a curry. Curry powder is a spice blend that can be present in any of the curry sauces regardless of color. Green curry’s contain green chiles. Red curry contains red chiles. Yellow curry contains a high amount of turmeric, heavier on the curry powder than other curry’s.
Kaeng lueang is the traditional term in Thailand for yellow curry. Translates directly as yellow curry in Thai. It’s usually a sour curry that is lighter in color but can be spicier and sharper in taste. This curry is much more mild and inspired by a traditional kaeng lueang curry but not as spicy or sharp.
A serving size assumes 1 cup of yellow chicken curry mix at 414 kcal per serving.
Absolutely. This instant pot curry chicken and rice dinner is great!
You may have to play around with cook times if you choose a meat other than chicken thighs. If you’re interested in an instant pot cheat sheet for cook times click here!
You can spice up any curry by adding the desired amount of red chiles flakes. You could also add in fresh hot peppers, extra black pepper or temper chiles in oil. Ovoid adding extra coconut oil or creams as this will balance out the spice.
Traditionally green curry is HOT right up there with the spiciest of the spicy at buffalo wild wings, coming in second is red curry at a more medium-hot, and then yellow curry is the most mild still with a kick at a mild-medium status. However every curry made at home can be as spicy or mild as you desire since you are in control of the ingredients. I love making a yellow curry since my kids are younger right now and cannot seem to handle heavy spice just yet.
Add in 1-2 tbsp tapioca starch mixed with 1-2 tbsp water to make a slurry and then add to the yellow curry mix and cook on low in slow cooker for an additional 30 minutes to thicken sauce. (you can also use cornstarch or arrowroot powder if that’s what you have on hand)
Curry in general is a very healthy dish. They tend to be lower in fat (As long as you use quality meat) with vegetarian curry’s having no cholesterol. You can also enjoy big flavor with low carb as well in a curry dish. Perfect for the dairy free lifestyle.
Curry powder is a spice blend using spices such as cumin, turmeric and other flavors. You can create your own curry blend using what you have at home or purchase curry powder at the store for a healthy homemade yellow curry instant pot or slow cooker dinner.
Don't forget to pin this recipe and save it for later! 👇
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What can be used instead of coconut milk in your recipes?
I haven’t tried with another milk but I’m sure Heavy cream or high-fat content milk would work great!