My husband and I love this yummy dish! It’s a breeze to prepare in the slow cooker, and it tastes just like a meal you’d have at your favorite Indian or Thai restaurant. —Andi Kauffman, Beavercreek, Oregon
Slow-Cooker Coconut Curry Chicken
Slow-Cooker Coconut Curry Chicken Tips
How can you make this slow-cooker coconut curry chicken recipe low-carb?
If you are on a low-carb diet, consider switching out the white rice in this coconut curry chicken recipe with cauliflower rice. Swap the potatoes in the curry with a root vegetable such as rutabaga or turnip, or even use sweet potatoes instead.What are some variations of this slow-cooker coconut curry chicken recipe?
For a bit of extra flavor, use chicken thighs instead of chicken breasts. You could fry a teaspoon of cumin seeds in a small bit of oil and add those to the potatoes and onions in the slow cooker at the start. Or add a bit of garam masala for extra spice, or even some pureed chile peppers. Stir in a little lime or lemon juice at the finish to brighten the curry. When serving, add a dollop of yogurt for tang.Coconut milk is most often used for curries—don't confuse or exchange it with cream of coconut as a variation in this recipe because cream of coconut sometimes contains added sugars.
How do you store slow-cooker coconut curry chicken?
Leftover coconut curry chicken should be stored in the refrigerator in an airtight container for up to 3 days. Once it's gone, try one of these Indian chicken recipes next. Here's more on how to make curry.—Mark Neufang, Taste Recipes Culinary Assistant
Coconut Curry Chicken
Prep Time
20 min
Cook Time
5 hours
Yield
4 servings
Ingredients
- 2 medium potatoes, peeled and cubed
- 1 small onion, chopped
- 2 teaspoons canola oil
- 1 pound boneless skinless chicken breast halves
- 1 cup light coconut milk
- 4 teaspoons curry powder
- 1 garlic clove, minced
- 1 teaspoon reduced-sodium chicken bouillon granules
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups hot cooked rice
- Optional: Cilantro, shredded coconut, chopped peanuts and thinly sliced red chiles
Directions
- Place potatoes and onion in a 3- or 4-qt. slow cooker. In a large nonstick skillet, heat oil over medium heat; add chicken. Cook until lightly browned, turning once, 3-5 minutes. Transfer to slow cooker.
- In a small bowl, combine coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low until meat is tender, 5-6 hours. Remove chicken to cutting board. Cut into slices.
- Serve chicken and sauce with rice. If desired, top with cilantro, coconut, peanuts and chiles.
Nutrition Facts
1 serving: 371 calories, 10g fat (4g saturated fat), 63mg cholesterol, 265mg sodium, 42g carbohydrate (3g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1-1/2 fat.
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