Chicken Curry in a Hurry

8 270 701
Ingredients Minutes Calories
Prep Cook Servings
30 min 4 h 2
Chicken Curry in a Hurry
Health Highlights
Slower cooker recipe


454 gm Chicken thighs, boneless, skinless
1 can(s) (15oz) Coconut milk, sweetened
1 cup Chicken broth (stock) (or filtered water with some sea salt)
3 tbsp Yellow curry paste (Any curry paste that you like)
1 medium Yellow onion
4 head(s) Bok choy
1/2 medium head Green cabbage
1 cup Spinach (2 handfuls)


Pour coconut milk and broth into a crock-pot.
•     Add curry paste.
•     Stir until dissolved.
•     Cut chicken thighs into one-inch cubes and add them to the pot.
•     Chop all vegetables into bite-sized pieces and add them to pot.
•     Cover and cook on low for 4 hours.
•     Garnish with fresh cilantro, a squeeze of fresh lemon or a tablespoon of grated fresh ginger for even more of a kick.

Nutrition Facts

Per Portion

Calories 701
Calories from fat 168
Calories from saturated fat 71
Total Fat 18.7 g
Saturated Fat 7.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 4.0 g
Cholesterol 213 mg
Sodium 1997 mg
Potassium 5495 mg
Total Carbohydrate 68 g
Dietary Fiber 24.9 g
Sugars 37 g
Protein 77 g

Dietary servings

Per Portion

Meat 2.5
Vegetables 51.3

Energy sources