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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
  • 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, shredded coconut and chopped unsalted peanuts, optional

Directions

  • 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 until meat is tender, 5-6 hours.
  • Serve chicken and sauce with rice; sprinkle with green onions. Garnish with raisins, coconut and peanuts if desired.
Nutrition Facts
1 serving: 350 calories, 7g fat (4g saturated fat), 63mg cholesterol, 265mg sodium, 42g carbohydrate (3g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 fat.
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