Coconut Curry Chicken Recipe

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!

Reviewed on Jan. 12, 2012 by angelynv

So good! Don't bother browning the chicken. I put mine in frozen solid and cooked it for nine hours. Perfect! I also subbed sweet potatoes for white potatoes and I can't imagine the dish without them. They cooked down so that they kind of blended in with the sauce and gave it a nice flavor and texture. Oh, I also used a whole can of the coconut milk (didn't have another use for it) and added two spoonfuls of sugar after cooking for a little sweetness. Will make a million times!

Reviewed on Dec. 14, 2011 by coolteach17

Absolutely delicious and simple to make! My husband is now requesting this dish once a week. I used boneless thighs instead of breasts and cilantro in place of the green onions. I also didn't have any coconut or raisins on hand, but plan on using them next time to see how the added sweetness complements the dish.

Reviewed on Dec. 14, 2011 by coolteach17

This was absolutely delicious! My husband said we need to have this once a week. Indian food in my crockpot...awesome! We used thighs instead of breasts and cilantro instead of the green onions. We also skipped the raisins and coconut although I'd like to try it next time with those items to taste the difference. We'll definitely be making this again and again.

Reviewed on Aug. 27, 2011 by GoTurtles08

My boyfriend and I love this recipe and I make it quite often. It's very simple to put together and is delicious. It's also easy to have all of the ingredients on hand, which is a plus. I don't add the coconut, raisins, or peanuts on top, and I serve it over a wild/brown rice mix. I usually leave it in my 5-quart slow cooker for the full 6 hours on low. It smells great while it's cooking!

Reviewed on May. 06, 2011 by keverwann

This was good, but didn't taste as good as other curries we have made; needs more spices and shredded or coined carrots. We made it on the stove because I didn't have time to start it in the crockpot. Also, only used 1 chicken breast, cut into chunks; 4 would be definite overkill with the meat!

Reviewed on Jan. 25, 2011 by autumvaught

I also addded a little more curry powdwe and coconut milk. I didn't have green onions or peanuts and it was still really good! I also didn't have an fresh onion (I really need to go shopping!) so I rehydrated dried onion flakes and it worked beautifully!

Reviewed on Jan. 25, 2011 by autumvaught

This was very flavorful! I did have thick pieces of chicken and I only cooked it for about 4 hours or so. This really helped with the taste and texture of the chicken. I also made small/medium pieces for the potatoes so they would cook all the way by the time the chicken was done. It turned out perfect!

Reviewed on Jan. 20, 2011 by Venesita

It was excellent... Just the right taste, not bland at all!!

Reviewed on Jan. 09, 2011 by karlyoh

I used one large sweet potato instead of a brown potato and served it over brown rice. I'll be making this one again, for sure

Reviewed on Jun. 11, 2010 by Kandicen829

Reviewed on Apr. 11, 2010 by aidanbec

I love Indian food but it's difficult to get the restaurant taste at home. This recipe is the closest I've come yet, and it was so simple to make.

Reviewed on Apr. 09, 2010 by ltning7

I substituted chopped apples and sweet potatoes for the white potatoes. We loved it!

Reviewed on Apr. 05, 2010 by tkarinas

Coconut curry chicken is a recipe that lasts forever in our home. My entire family simply loves it and we'll be making it many more times, as it's so easy and so good to eat. It's a keeper for sure and one that will go in my recipe box.

Reviewed on Apr. 05, 2010 by nancy rice

the use of both potatoes and rice in this dish makes it overkill. Either one, without the other, is very good. We love curried anything, rice and potatoes together is just too much starch.

Reviewed on Jan. 01, 2010 by thuber1

I'll make more changes next time I make this. I made it last night. It was very bland following the recipe. I ended up adding more coconut milk and spices to make it saucier, and I didn't even add all 4 chicken breasts, only 3. I also threw in some frozen mixed vegetables and opted not to use the optional raisins, flaked coconut and nuts. Being cooked in a crockpot, the chicken was waaaaay tender. With a few adjustments it will be a very pleasing meal FOR MY FAMILY. May be perfect the way it is for others. Thank you for posting it.

Reviewed on Mar. 12, 2009 by hlburrell

I omitted the potatoes, cooked chicken for 5 hours, add yellow, green,red peppers & fresh broccoli, cook for another hour on low. yummy!!! (can add soy sauce on top too)