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Coconut Curry Chicken Recipe
Coconut Curry Chicken Recipe photo by Taste of Home

Coconut Curry Chicken Recipe

Publisher Photo
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.” —Andi Kauffman, Beavercreek, Oregon
TOTAL TIME: Prep: 20 min. Cook: 5 hours
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 5 hours
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. Serve chicken and sauce with rice; sprinkle with green onions. Garnish with raisins, coconut and peanuts if desired. Yield: 4 servings.
Originally published as Coconut Curry Chicken in Healthy Cooking April/May 2009, p57

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.

Medium-Bodied White Wine

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

Reviews for Coconut Curry Chicken

AVERAGE RATING
   (33)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (6)
3 Star
 (4)
2 Star
 (2)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed May. 29, 2014

Excellent! Fine balance between the spices and the coconut milk. Loved the flavor. It was a smashing success at home.

MY REVIEW
Reviewed Jan. 21, 2014

Love this recipe! Only thing I changed was that I cubed the chicken after browning it and putting it in the crockpot for taste throughout. Also, I found that I had to double the coconut sauce ingredients to have enough. I will definitely make this again... the flavor is a real wow and would certainly impress dinner guests. I garnished with raisins, green onions and crushed peanuts and the plate looked like it came from a restaurant kitchen!

MY REVIEW
Reviewed Nov. 8, 2013

Surprisingly this was sort of bland. I could taste the curry, but we all had to add salt to our plate. Would have been really bland without the nuts and almonds. This needed something. Maybe more salt upfront or maybe some cayenne.

MY REVIEW
Reviewed May. 27, 2013

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.

MY REVIEW
Reviewed Feb. 18, 2013

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!

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