Coconut Curry Chicken Recipe
Coconut Curry Chicken Recipe
- 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
- 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.
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.
Reviews for Coconut Curry Chicken
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"It was just ok, I probably won't make it again."
"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."
"Very full of flavor. I will make this again but will more then likely double for leftovers."
"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."
"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."
"This was great. I did add the whole can of coconut milk for extra sauce and 1 extra tsp. of curry powder. I will be making this again."
"Excellent! Fine balance between the spices and the coconut milk. Loved the flavor. It was a smashing success at home."
"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!"
"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."
"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 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!"
"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."
"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."
"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."
"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."
"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!"
"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."
"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."
"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!"
"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!"
"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."
"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."
"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!"
"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!"
"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!"
"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!"
"It was excellent... Just the right taste, not bland at all!!"
"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"
"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."
"I substituted chopped apples and sweet potatoes for the white potatoes. We loved it!"
"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."
"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."
"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."
"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)"
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer