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This recipe is delicious! I added 1 teaspoon of sugar to the curry sauce, because I like curries a little on the sweet side. My family loved it, and I also made it for a teacher's luncheon at my children's school. Several teachers asked for the recipe. It was so easy to prepare, yet provided a perfect mix of complex flavors. Yum!

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Linda Lloyd June 12, 2002

I really enjoyed this dish. I served it over some brown rice. All of the different flavors mingle really well plus the toasted coconut sprinkled on the top was a nice goodie too. The chicken was very tender. It started falling apart when I was dishing it up.

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Amber of AZ August 20, 2002

Very tasty mild curry. I reduced the recipe down for two and used reduced fat coconut milk and it was great and very creamy. I almost wasn't going to add the peas but I'm glad I did as they add the perfect touch of colour and sweetness. I also added about 2 teaspoons of fish sauce and served over rice. Thanks!

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dale! February 28, 2003

Overall it was very good. I substituted low fat coconut milk. Big mistake! It just did not have that yummy coconut flavor I was hoping for. DH loved it, though and I will make it again only this time I'll use the fattening stuff!

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cruzzo September 20, 2002

This is a tasty recipe. The coconut milk and curry take the ho hum out of crock pot chicken recipes. This one is in my save file.

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lilquiz March 19, 2003

I have made this numerous times but I substitute butternut squash for potatoes and sugar snap peas or sheeled edamame for peas. I cook it down until the butternut squash melts in your mouth. Great for a fall stew.

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mccrata October 30, 2010

This is a wonderful way to have curry for dinner on a weekday! I would have never thought to put it in the crockpot! Although, I use chicken thighs, increase the curry powder to 2 TABLEspoons, add a few diced carrots in the beginning, and green beans and raisins when I add the peas at the end. SCRUMPTIOUS!

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Chrissy #007 January 11, 2010

With a little bit of tweaking, this recipe was delicious! I added fish sauce, red bell peppers, and a few leaves of fresh basil, and did not put in the toasted coconut at the end, since my husband doesn't like shredded coconut. For hot sauce I used Lee Kum Kee's Guilin Chili Sauce (which is really more like a paste). I used 1 tsp in the recipe, but we ended up adding about another teaspoon to each serving at the table cause we like it hot. Oh, and I used red potatoes, and didn't peel them since I don't mind the skins.

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Kathryn in the Kitchen August 29, 2010

I have made this twice on the stove top. Once I used bone in breasts simmered for about 50 min, added peas at the end. The second time I made it with precooked chicken, simply browned the onions added the sauce ingredients heated to a low boil, added peas then added chicken and heated through. I left out the potatoes both times. A very good recipe, I love the chicken pea combination. Served over rice with extra Thai hot sauce. Perfect and easy.

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richabby June 16, 2003

This is so good! I changed it up a bit to make it even easier and fit with what we eat. I used a 3# bag of frozen boneless skinless chicken breast, 3# of frozen green beans instead of peas, 3 sweet potatoes instead of white potatoes, omitted the chicken broth, and at least doubled everything else. I threw it all in the crock pot in the morning and by dinner it was delicious. Thanks for sharing the recipe!

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Pam in the Kitchen January 18, 2012
Coconut Chicken Curry - Crock Pot