Save on Pinterest

Coconut Curry Chicken

Total Time

Prep: 20 min. Cook: 5 hours

Makes

4 servings

My husband and I love this coconut curry chicken recipe! It's a breeze to prepare in the slow cooker, and it tastes just like a meal you'd have at your favorite Indian restaurant. —Andi Kauffman, Beavercreek, Oregon
Coconut Curry Chicken Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

  • 2 medium potatoes, peeled and cubed
  • 1 small onion, chopped
  • 2 teaspoons canola oil
  • 1 pound boneless skinless chicken breast halves
  • 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
  • Optional: Cilantro, shredded coconut, chopped peanuts and thinly sliced red chiles

Directions

  1. Place potatoes and onion in a 3- or 4-qt. slow cooker. In a large nonstick skillet, heat oil over medium heat; add chicken. Cook until lightly browned, turning once, 3-5 minutes. Transfer to slow cooker.
  2. In a small bowl, combine coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low until meat is tender, 5-6 hours. Remove chicken to cutting board. Cut into slices.
  3. Serve chicken and sauce with rice; if desired top with cilantro, coconut, peanuts and chiles.

Coconut Curry Chicken Tips

How can you make this coconut curry chicken recipe low-carb?

If you are on a low-carb diet, consider switching out the white rice in this coconut curry chicken recipe with cauliflower rice. Swap the potatoes in the curry with a root vegetable such as rutabaga or turnip, or even use sweet potatoes instead.

What are some variations of this coconut curry chicken recipe?

For a bit of extra flavor, use chicken thighs instead of chicken breasts. You could fry a teaspoon of cumin seeds in a small bit of oil and add those to the potatoes and onions in the slow cooker at the start. Or add a bit of garam masala for extra spice, or even some pureed chile peppers. Stir in a little lime or lemon juice at the finish to brighten the curry. When serving, add a dollop of yogurt for tang.

Coconut milk is most often used for curries—don't confuse or exchange it with cream of coconut as a variation in this recipe because cream of coconut sometimes contains added sugars.

How do you store coconut curry chicken?

Leftover coconut curry chicken should be stored in the refrigerator in an airtight container for up to 3 days. Once it's gone, try one of these Indian chicken recipes next. Here's more on how to make curry.

Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts

1 serving: 371 calories, 10g fat (4g saturated fat), 63mg cholesterol, 265mg sodium, 42g carbohydrate (3g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1-1/2 fat.

Recommended Video