I always double this recipe because my family loves it, and using six potatoes helps the meal go further. If you love green curry as much as my family does, I recommend you make a double batch. If you are lucky, you might even have leftovers for lunch the next day. Oh, and don’t forget to eat it with naan bread. Whether you serve homemade naan bread or store-bought, you will love dipping it into the creamy green curry sauce.
More Delicious Indian Recipes
- Chicken Tikka Masala
- Instant Pot Chicken Coconut Curry
- Chicken Curry and Rice Soup
- Stove Top Chicken and Vegetable Curry
- Basmati Rice with Turmeric and Peas
- Baked Honey Chicken Curry with Green Beans
Step-by-Step Photos for How to Make Slow Cooker Green Curry with Chicken and Potatoes
Frequently Asked Questions about How to Make Slow Cooker Green Curry with Chicken and Potatoes
My family doesn’t like potato skins. Do you recommend peeling the potatoes?
If your family doesn’t like potato skins, yes, you can peel the potatoes, and the curry will still turn out delicious. I like to leave the skin on for added fiber in the dish.
I don’t have coconut milk on hand. What is a good substitute?
Heavy cream is a good substitute for coconut milk in this recipe.
Can I use lite coconut milk?
Yes, you can, but the sauce will not be as thick and creamy. I recommend full-fat coconut milk for the best flavor and texture.
Where do you find garam masala in the grocery store?
If you’re looking for garam masala in the grocery store, try the international aisle. It’s usually next to other spices like curry, cumin, and cardamom. If you don’t find it in the international aisle, go to the spice aisle where you find black pepper, etc. You may also find it in Asian markets, and you’re bound to find it in an Indian market. Also, you can find it online at Amazon.
Can I use other vegetables?
I have not tried it with other vegetables, but I think sweet potatoes, carrots, or cauliflower would taste delicious.
CHEF’S TOOLS:
Slow Cooker Recipes You've Gotta Try!
- 2 large chicken breasts, cut into bite-size pieces
- 1-3 potatoes, thinly sliced or quartered (approx. 1 cup)
- 1 small onion, thinly sliced or chopped (approx. ½ cup)
- 1 tsp salt
- ⅛ tsp pepper
- 1 tsp curry powder
- 1 tsp cumin
- 1 tsp garam masala
- 1 (14 ounce) can coconut milk
- 1 (4 ounce) can green chiles
- steamed basmati rice
- Place the chicken pieces in the slow cooker.
- Next, layer the sliced potatoes on top of the chicken pieces, and then add the sliced onions.
- Sprinkle the salt, pepper, curry powder, cumin, and garam masala on top of the onions.
- Add the green chiles, and then pour the coconut milk over all the layers.
- Place the lid on the slow cooker and cook for 4 hours on high or 6 hours on low.
- Serve over basmati rice.
- Enjoy!
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