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

Coconut Curry Chicken Recipe

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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


  • 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 ing: 396 calories, 11g fat (7g saturated fat), 63mg cholesterol, 309mg sodium, 43g carbohydrate (4g sugars, 3g fiber), 27g protein Diabetic Exchanges:2-1/2 starch, 3 lean meat 2 fat


  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

Medium-Bodied White Wine

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

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Reviewed Jan. 9, 2016 Edited May. 23, 2016

"It was just ok, I probably won't make it again.

4 months later-for some reason I decided to give this another shot-still not that great. It looks really good in the picture but don't let it fool ya."

Reviewed Mar. 9, 2015

"Delicious - but I doubled the sauce part as there was not enough liquid.

I halved the amount of curry powder as 4 tsp was too hot for me."

Reviewed Feb. 8, 2015

"Very full of flavor. I will make this again but will more then likely double for leftovers."

Reviewed Jan. 25, 2015

"I doubled the sauce part of the recipe using the entire can on coconut milk, used carrots instead of potatoes and I added baby corn. I cubed the chicken before putting it in the crock pot. I also added cilantro to the toppings. Everyone enjoyed the meal and put it on the serve again list."

Reviewed Jan. 15, 2015

"I followed this recipe exactly and crock potted it for 4.5 hours. It didn't look ANYTHING like the picture and had an odd taste. There was something off putting about serving potatoes over rice. Nothing to salvage here, so it went down the sink. First failed ToH recipe."

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