By: Laurenpublished: Nov. 18, 2020updated: Nov. 29, 202336 Comments
This post may contain affiliate links. Please read my disclosure policy.
Contents hide
About This Recipe
Why You’ll Love This Healthy Chicken Curry
Ingredients and Substitutions
Optional Variations and Dietary Adaptations
How To Make
What To Eat With Healthy Chicken Curry
FAQ: Healthy Chicken Curry
More Crockpot Recipes You’ll Love
Healthy Chicken Curry (Slow Cooker Recipe)
MyFitnessPal Entry
Did You Make This?
About This Recipe
I was craving some creamy chicken curry the other night and it got me thinking…I have yet to attempt any type of Indian dish before!
Insert this Indian chicken curry recipe! Friends, this is warm, cozy comfort food at its BEST!!
It has the most amazing flavor and the best part is it is SO easy! Seriously it just takes a couple of minutes to throw together. Then, the slow cooker does all the hard work!
I do think this dish can be made on the stovetop, I just don’t think the chicken and carrots will get as tender on the stovetop than they would in the slow cooker. I haven’t tried doing it this way, but if you do (or if you try using an Instant Pot) please let us all know how it goes in the comments!
It really is the most flavorful dish and tastes just like a traditional chicken curry. Serve this dish with an easy side of air fryer broccoli, green beans or my favorite brown rice! This delicious dish works perfect to meal prep as well. You will really look forward to these leftovers!
Why You’ll Love This Healthy Chicken Curry
- It is a different type of cuisine and it feels good fun to switch things up!
- So. Much. Flavor. The whole family will fall in love with it!
- High protein and packed with fiber from the vegetables
- Low in fat and calories – so more room for fun sides and bread!
- Comes together with simple pantry staples
- Super easy chicken curry recipe – just add everything to the slow cooker and let the magic happen!
Ingredients and Substitutions
- Chicken – I used chicken breast, but there are so many other delicious meats that would work for this Indian curry! You could use chicken thighs (or a combo of lean chicken breast and thighs), pork, or even turkey. You could also do ground chicken, ground turkey or ground beef. If vegetarian or vegan, you could even sub for white beans, chickpeas or your favorite meatless crumbles.
- Chicken broth – or chicken stock.
- Carrots
- Onion
- Curry powder – I used yellow curry powder. You also use a red curry powder or your favorite curry blend. Curry paste also works!
- Turmeric
- Onion powder
- Greek yogurt – substitute a non-dairy yogurt to make it dairy free
- Cornstarch – This is used to thicken the curry sauce. If you need to replace, you could use all-purpose wheat flour or rice flour (estimate 2 tablespoons of flour for every 1 tablespoon of cornstarch) or potato starch (estimate 1 to 1 ½ tablespoons potato starch for every 1 tablespoon cornstarch).
Optional Variations and Dietary Adaptations
- Tomato based sauce: Add in tomato puree, tomato sauce or a small amount of tomato paste.
- Sweet potato curry: Add in diced sweet potatoes to make the most delicious sweet potato curry.
- Coconut chicken curry: Add in coconut milk instead of yogurt to make a creamy coconut chicken curry.
- Mix up the vegetables:Carrots and onions are the classic vegetables used in curry, but feel free to sub with other vegetables of your choice! I bet cauliflower florets, broccoli, sweet and russet potatoes would all be yummy!
How To Make
- Add the chicken, onion and carrots and minced garlic to the slow cooker.
- Combine the curry powder, cornstarch, salt, pepper and turmeric in a small bowl. Toss with chicken mixture. Add the chicken broth and cover.
- Cook for 4 hours on high or 8 hours on low.
- Ladle about 1 cup of the cooking liquid into a bowl and combine with the yogurt and cilantro; add mixture back to the slow cooker, stirring gently. Season with salt as needed.
- Serve over a bed of rice, cauliflower rice, or whatever suits your fancy!
Garnish with more cilantro on top and fresh lime juice or lime wedges if you wish. You could even sprinkle a little bit garam masala, ginger powder, or for an extra Indian flavor boost! Add some extra veggies on top for a super fresh flavor (Bell peppers and/or chopped tomatoes would be a really good option!)
What To Eat With Healthy Chicken Curry
- Rice: The classic choice! My favorite is plain Basmati rice. White rice or brown rice works great too!
- Cauliflower rice. A good idea for a delicious lower-carb option
- Toasted bread or naan bread.
- Over greens. To make a curry chicken salad!
- With any vegetable. Sweet potatoes, mashed potatoes, roasted bell peppers, green beans, spaghetti squash, etc.
FAQ: Healthy Chicken Curry
Can I use something other than chicken breast for this recipe?
Sure! You can also use chicken thighs if you’d like! Turkey, pork, or really any protein you like will work great. Make it your own!
Is this Healthy Chicken Curry good for meal prep?
Absolutely! This is a great recipe for meal prep! It can be prepared early in the week and then pull out for dinner. We do it often! It makes an easy lunch as well!
Can I make this Healthy Chicken Curry dairy free?
Yes. Just substitute the greek yogurt for a plain, unsweetened non-dairy yogurt. Such as coconut yogurt or a greek-style dairy-free yogurt.
Can I cook this Chicken Curry on the stove top?
I haven’t tried that cooking method, but I most definitely think you can just fine! I would just cook the chicken first in a large saucepan over medium heat until no longer pink. You may need some olive oil or vegetable oil for this part to prevent sticking/drying out of the chicken. Set the chicken aside on a separate plate. Then cook the carrots and onions. Combine the curry powder, cornstarch, salt, pepper and turmeric in a small bowl and toss with the carrots and onions in the saucepan. Add the chicken broth, give it a good stir then cover and cook until carrots are tender. The stir in the yogurt and cilantro.
Can I cook this Chicken Curry in an Instant Pot?
Again, haven’t tried this method but definitely think this healthy chicken curry recipe will be great in the pressure cooker. If I were to try to make this an Instant pot meal, I would first select the saute setting and add some oil to prevent sticking. Add the chicken and cook for 2-3 minutes, then add in the rest of the ingredients (except the yogurt and cilantro) and set time to 8 minutes at hight pressure. Allow natural release for 10 minutes then use quick release to release any remaining pressure. The stir in the yogurt and cilantro.
More Crockpot Recipes You’ll Love
Healthy Crockpot White Chicken Chili (High-Protein!)
Super Easy Crockpot Lasagna Soup
Healthy Harvest Chili (Crock-Pot)
Easy Healthy Butternut Squash Turkey Chili
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Rate Recipe Print Pin for Later
4.76 from 50 votes
Healthy Chicken Curry (Slow Cooker Recipe)
?Dairy-Free?Gluten-Free?High Protein?Low Carb?Macro-friendly
This Healthy Chicken Curry is made easy by using a few staple ingredients in the slow cooker! It's flavorful, creamy, warm, and with just the right amount of spices – this curry dish is sure to spice up your night!
Yield: 6
Prep: 20 minutes mins
Cook: 4 hours hrs
Total: 4 hours hrs 20 minutes mins
Calories: 229kcal
Protein: 26.2g
Fat: 2.6g
Carbs: 12.4g
Ingredients
- 1.25 lb. boneless chicken breasts cut into 1-inch cubes
- 2 small onions (270g) diced
- 4 carrots (280g) sliced
- 2 cloves garlic minced
- 2 Tbsp yellow curry powder
- 2 Tbsp cornstarch (16g)
- 2 tsp salt
- 3/4 tsp ground turmeric
- 1/2 tsp ground black pepper
- 1/3 cup chicken broth
- 1 cup plain nonfat Greek yogurt (227g) Use dairy-free if needed.
- 1/4 cup freshly chopped cilantro
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.
Instructions
Add the chicken, onion and carrots and minced garlic to the slow cooker.
Combine the curry powder, cornstarch, salt, pepper and turmeric in a small bowl. Toss with chicken mixture. Add the chicken broth and cover.
Cook for 4 hours on high or 8 hours on low.
Ladle about 1 cup of the cooking liquid into a bowl and combine with the yogurt and cilantro; add mixture back to the slow cooker, stirring gently. Season with salt as needed.
Serve over a bed of rice, cauliflower rice, or whatever suits your fancy! Garnish with more cilantro on top.
Notes
To cook in Instant Pot: Select the saute setting and add some oil to prevent sticking. Add the chicken and cook for 2-3 minutes, then add in the rest of the ingredients (except the yogurt and cilantro) and set time to 8 minutes at hight pressure. Allow natural release for 10 minutes then use quick release to release any remaining pressure. The stir in the yogurt and cilantro.
Nutrition Information
Serving: 1/6 of recipe (219g), Calories: 229kcal (11%), Carbohydrates: 12.4g (4%), Protein: 26.2g (52%), Fat: 2.6g (4%), Saturated Fat: 0.6g (4%), Fiber: 2.1g (9%), Sugar: 5.4g (6%)
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
MyFitnessPal Entry
LFF Healthy Chicken Curry
© Author: Lauren
Lauren
Lauren lives with her husband, Simon and two dogs, Finley and Cookie, in the Carolina’s. She has college degrees in Nursing and Exercise Science, is a NASM certified trainer and spent many years as a macro coach before transitioning to full time blogging. She loves staying active, being creative and recreating her favorite comfort food dishes into healthier, lightened up versions. Desserts are her speciality!
Read More
Subscribe
36 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
