Coconut Chicken Curry - Crock Pot

Submitted by Derf2440

"Deliciously different!"

 

• Ready In: 8hrs 15mins
• Ingredients: 12
• Serves: 4

ingredients

• 1 tablespoon vegetable oil
• 4 boneless skinless chicken breast halves
• 3 medium potatoes, peeled and chopped
• 1 medium onion, sliced
• 1 (14 ounce) can coconut milk
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1 1⁄2 teaspoons curry powder (or to taste)
• 1 teaspoon hot sauce (optional, more if desired)
• 1 cup chicken broth
• 1 (10 ounce) package frozen peas, thawed
• 2 -3 tablespoons toasted flaked coconut (optional)

directions

1. Heat oil in a medium fry pan.
2. Add chicken breasts and brown on both sides.
3. Place potatoes and onion in crock pot.
4. Place chicken breasts on top.
5. Combine coconut milk, salt, pepper, curry powder, hot sauce and chicken broth in a bowl and stir thoroughly.
6. Add to crock pot.
7. Cover and cook on low 6 to 8 hours.
8. One half hour before serving, add peas on top of chicken mixture.
9. Just before serving, stir mixture thoroughly and sprinkle with toasted coconut if using.
10. Serve over rice or Asian noodles, if desired.

Reviews

[Linda Lloyd]

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!

 

[Amber of AZ]

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.

 

[dale7793]

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!

 

[cruzzo]

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!

 

[mccrata]

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.