Yellow Chicken Curry

Submitted by Karen Baker

Yellow Chicken Curry

5 from 2 votes
Serving: 5
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 5


  • 500g diced chicken fillet
  • 185g jar Yellow Curry paste (I use Ayam brand)
  • 1 Tbsp Brown Sugar
  • 1 Tbsp Fish Sauce
  • 2 x 400ml tin Coconut Milk
  • 1 onion, sliced
  • 2 large potatoes, diced
  • 4 baby capsicum, sliced
  • 1 zucchini, sliced
  • Bunch Broccolini, chopped
  • 200g diced button mushrooms


  • Add chicken to slow cooker
  • Combine the curry paste, brown sugar, fish sauce and coconut milk and add to chicken
  • Add the onion and potatoes
  • Cook on High for 4 hours or Low for 6 hours.
  • Pop the remaining vegetables into the slow cooked at 30 minutes to go.
  • Serve with coconut rice.
  • Top with fresh Coriander and a dollop of sour cream.

2 thoughts on “Yellow Chicken Curry”

  1. 5 stars
    First time I’ve made a Yellow Curry. It was so delicious. My husband is not a great curry lover as he doesn’t like hot, but he went back for seconds. As we like a thicker sauce, I did stir through about a heaped tablespoon of instant potato.
    This will be our go to curry from this day forth 🙂

  2. 5 stars
    This was absolutely DELICIOUS. I only added 1 can of coconut milk and that was at the end so it doesn’t seperate. I didn’t add any sugar as we like things spicy and it certainly was. I just added potato near the end some snow peas.
    Flavour was rich and husband loved it. Will definitely make this again and soon.

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