A delicious multi-cooker chicken recipe with all the flavors of the Thailand and neighboring countries. It’s a delicious curry, loaded with chicken and veggies.

The best part about this multi-cooker chicken recipe is that it’s very light and fresh, yet hearty and chunky at the same time.

Multi-Cooker Chicken Curry Stew

We hope you enjoy this scrumptious multi-cooker recipe.



Multi-Cooker Chicken Curry Stew

  • Author:
  • Prep Time: 10
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Chicken
  • Method: Stovetop/Skillet
  • Cuisine: Thai


Multi-Cooker Chicken Curry Stew – prepared in stovetop mode.


  • 1 Tbsp canola oil
  • 2 large boneless skinless breasts, cut into bite-sized chunk
  • 1 small yellow onion, diced
  • 1-inch piece fresh ginger, peeled and minced
  • 1 tsp minced garlic
  • 1-2 Tbsp curry powder, adjust for heat preferences
  • 1/4 tsp ground cumin
  • 1 cup chicken broth
  • 4 whole carrots, peeled and sliced 1/3 inch thick
  • 2 1/2 cups red skinned potatoes, cut into 1 inch chunks
  • 15 oz. can light coconut milk
  • 15 oz. canned diced tomatoes, drained but not rinsed
  • Salt and pepper to taste


  • In the base of the multi-cooker, heat the canola oil and then saute the chicken pieces until browned on all sides, stirring occasionally.
  • Add the onion to the multi-cooker and sauté for 3-5 minutes, until slightly tender.
  • Add the ginger, garlic, curry powder, and cumin and sauté for another 2 minutes.
  • Pour the broth into the multi-cooker and stir, making sure to scrape up any browned bits on the bottom of the pan because they have a lot of flavor. Stir in the coconut milk and potatoes.
  • Reduce heat to 325 F and simmer for 5 minutes. Then add the tomatoes and carrots. Simmer until vegetables reach desired tenderness.
  • Season the stew with salt and pepper to taste.



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