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 
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