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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 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)

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