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 of Home Culinary Assistant
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 powder, 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.
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