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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 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