Slow Cooker Malaysian Chicken Curry

This Southeast Asian meal is sure to excite your tastebuds! The creamy coconut milk and delightful curry spices will have you coming back for seconds. Feel free to omit the chili if you don’t want a spicy dish.
Easy Serves
SKILL LEVEL 8 servings
Curry paste
½ cup red onion, finely chopped
4 garlic cloves, minced
1-½ tablespoons ginger, grated
1 lemongrass stalk, bulb only (white part), outer leaves removed, chopped finely
1 long red chili, deseeded
1 teaspoon salt
1 tablespoon curry powder (Southeast Asian style)
1 tablespoon Mazola® Canola Oil
1 cup red onion, thinly sliced
3 large sweet potatoes, peeled and sliced ¼” thick
2 lbs. boneless skinless chicken thighs
1 can (14oz) coconut milk
1 can (28oz) diced tomatoes, drained
2 tablespoons fresh lime juice
Cilantro, chopped, if desired

To make the curry paste, place the red onion, garlic, ginger, lemongrass and chili in a mortar and pestle and mash until it becomes a paste, stir in spices and oil. Or, add all ingredients to a small food processor, blend until it becomes a paste.

Marinate the chicken in the paste for at least 30 minutes, or overnight in fridge.

Pour the drained tomatoes and coconut milk into the slow cooker stir well to combine, next add the onions and sweet potatoes, then the chicken on top. Stir together.

Cover and cook on low for 5 hours or until internal temperature of chicken reads 165°F.

When finished cooking, add fresh lime juice and stir to combine. Garnish with cilantro, if desired.

Serve with a side of steamed green beans or broccoli and Jasmine rice to soak up all the delicious sauce.

Total Time
Cook Time 5 hours
Nutritional Facts
Total Fat grams 17.00
Saturated Fat grams 11.00
Cholesterol milligrams 105.00
Sodium milligrams 650.00
Total Carbohydrates grams 23.00
Sugar grams 8.00
Dietary Fiber grams 4.00
Protein grams 26.00

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