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    You are in: Home / Recipes / Indonesian Coconut Chicken Crock Pot Recipe
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    Indonesian Coconut Chicken Crock Pot

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on July 19, 2007

      I made this for my family and held my breath. Then I heard my kids saying things like "mmmm", "this is good, mom", and I had to check to see if they were actually my kids! I used 400 ml of coconut milk, about double the garlic, an extra tsp of cumin & corriander, and doubled the cinnamon & fennel. I also added about a tsp of turmeric for color. I didn't rub the chicken with the spices; instead I mixed everything into a bowl and poured it over the chicken. About an hour before cooking time was done I took the meat off the bones, then returned the meat to the sauce to finish cooking. I think next time the addition of some green pepper, carrot, and eggplant would be great along with some heat, and maybe some thai basil. This was a great dish. Thank you for making dinner nice again!

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    • on August 05, 2013

      I made this recipe on the stove top instead of the crockpot. I thought it was little bland so I added some chicken stock and it tasted much better, next time I will tweak the amount of spices. I liked the fact that I always have these ingredients in the house and don't have to go to the grocery store.

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    • on November 12, 2006

      Pretty good, but I think the spices got cooked out in the crockpot. Next time I would add some more of the spice mixture closer to the finish time. Also will follow advice about cutting water down (or may just use ALL coconut milk for liquid). I used thighs also, because they are meatier! A good recipe for use in the RV, but I think I will try it again at home, in the oven!

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    • on June 24, 2006

      My chicken was still partially frozen so my spices didnt "stick". Therefore, my dish was just a bit on the bland side but I will make it again because I know you have the best recipes around!:)

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    • on May 29, 2006

      Really neat combination of flavors. Didn't have any fennel powder and used chicken thighs. Baked in the oven at 350 for 35 minutes. Served with Jasmine rice.

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    • on February 12, 2004

      This recipe was great. I also made jasmine rice with ginger and coconut milk to go with the chicken...my family really liked it!

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    Nutritional Facts for Indonesian Coconut Chicken Crock Pot

    Serving Size: 1 (413 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 682.0
     
    Calories from Fat 385
    56%
    Total Fat 42.8 g
    65%
    Saturated Fat 21.5 g
    107%
    Cholesterol 245.6 mg
    81%
    Sodium 271.7 mg
    11%
    Total Carbohydrate 12.1 g
    4%
    Dietary Fiber 2.1 g
    8%
    Sugars 3.5 g
    14%
    Protein 61.4 g
    122%

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