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Coconut Curry Chicken Recipe

Coconut Curry Chicken Recipe photo by Taste of Home

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Andi Kauffman says, “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.”

This recipe is:

Healthy

Diabetic Friendly

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Coconut Curry Chicken Recipe

Prep: 20 min. Cook: 5 hours

Yield: 4 Servings

20 300 320

Ingredients

2 medium potatoes, peeled and cubed
1 small onion, chopped
4 boneless skinless chicken breast halves (4 ounces each)
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
1/4 cup thinly sliced green onions
Raisins, flaked coconut and chopped unsalted peanuts, optional

Directions

Place potatoes and onion in a 3- or 4-qt. slow cooker. In a large nonstick skillet coated with cooking spray, brown chicken on both sides.
Transfer to slow cooker. In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until meat is tender.
Serve chicken and sauce with rice; sprinkle with green onions. Garnish with raisins, coconut and peanuts if desired. Yield: 4 servings.

Nutritional Facts 1 serving (calculated without optional ingredients) equals 396 calories, 11 g fat (7 g saturated fat), 63 mg cholesterol, 309 mg sodium, 43 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 fat.

Originally published as Coconut Curry Chicken in Healthy Cooking April/May 2009, p57

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Coconut Curry Chicken

Coconut Curry Chicken

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Reviewed on May. 27, 2013 by sewmuch

I made this for dinner tonight. It was DELISH!!! I only used two chicken breasts and the full sauce recipe. I also used Sweet Potatoes and it was very good. I didn't use the crock pot because mine is too large. I cooked it in the oven at 250 for 2 1/2 hrs and it was perfect. We did sprinkle it with coconut and raisins and it was the perfect touch. Will definitely make this again! Thank you for a great recipe.

Reviewed on Feb. 18, 2013 by ltning7

My husband thought the potatoes were apples the first time I made this, so ever since I've left out the potatoes and put in chopped apples and sweet potatoes. Very tasty!

Reviewed on Feb. 07, 2013 by astrogea

I love this one. I do it all the time for my husband. I substitute the peanuts for cashews sometimes and is delicious. Great and easy to make.

Reviewed on Sep. 21, 2012 by peacharmadillo

I wish I knew more about cooking so I would have been able to make more sauce and the shaved coconut was the only coconut I could taste. I enjoyed the raisins on top.

Reviewed on Aug. 19, 2012 by Nicki1803

I make this twice a month, absolutely love it. Veggies didn't come out mushy for me as other reviewer said. I add red bell pepper, cayenne, extra curry and full can of coconut milk for extra sauce and extra spice. Topping with cilantro and coconut makes the dish, wouldn't be the same without it.

So easy, so DELICIOUS...can't go wrong.

Reviewed on Jun. 18, 2012 by shannon.lagan

GREAT recipe... personally added a bit more spice because I like more zing but husband and kids from teen to baby liked this... MAKE A DOUBLE recipe! Also, have made this in a pot for speed. Add a little more coconut milk or some water to help create enough sauce.

Reviewed on Jun. 17, 2012 by RX8RedHead

This was a very easy recipe and I love Thai style curry chicken. Now I don't have to go out to my favorite Thai restaurant everytime I'm craving Coconut Curry Chicken!

Reviewed on Apr. 17, 2012 by Mamaorr

This recipe was amazing. The chicken came out so moist. The combination of flavors really made this dish great. This recipe will be going into out list of favorites.

Reviewed on Mar. 21, 2012 by tdchadd

This is a good tasting recipe but I would leave out the potatoes and substitute carrots as with potatoes and rice is too much starch for me. You could also add some pineapple along with the coconut and raisins.

Reviewed on Feb. 10, 2012 by spepple

This was horrible -- not up to the usual Taste of Home standards. The chicken cooked up beautifully, but the vegetables were all over done and mushy (after only a few hours) and there was no particular taste of coconut OR curry. Yuck!

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