Print Options

Back to Coconut Curry Chicken >

Include these items:

Select reviews >

Taste of Home Logo

Coconut Curry Chicken

 Coconut Curry Chicken
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
4 ServingsPrep: 20 min. Cook: 5 hours


  • 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


  • 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.

2 of 2

Coconut Curry Chicken (continued)

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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer