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Crockpot Indian Curry

This Crockpot Indian Curry recipe contains boneless chicken thighs, coconut milk, garbanzo beans, sweet potato, ginger and more.
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Servings:6  | Calories:545 | Total Fat:25g  | Chol:208mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 25g
38 %
Sat Fat 15g
75 %
Total Carb 27g
9 %
Fiber 6g
24 %
Sugars 4g
Cholesterol 208mg
69 %
Sodium 384mg
16 %
Protein 55g
110 %
54% Boneless chicken thighs
23% Coconut milk
13% Others combined
8% Garbanzo beans
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 13.5 oz can of coconut milk (don't use the light, it doesn't taste as good. or use the light and then stir in heavy cream at the end. Your tongue wants the thick stuff... trust me.)
1 can garbanzo beans, drained and rinsed
4-6 frozen skinless, boneless chicken thighs
1 T tomato paste
2 T curry powder (not a typo, it's a lot, but it's good. Curry isn't spicy, just flavorful)
1 t ground coriander
1 t ground cumin
1 inch peeled and grated ginger (I didn't use that much, I don't particularly care for ginger)
few dashes of hot sauce (I used Tobasco)
1 yellow onion. chopped
2 or 3 cloves of smashed and chopped garlic
1 green bell pepper, seeded and chopped
1/2 of an eggplant, chopped (I didn't peel)
1 sweet potato, peeled and chopped (I hate peeling sweet potato, so used a knife and lost a lot of the flesh accidentally)

Directions : View recipe directions on
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