Coconutchickencurrycrockpot Recipes

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COCONUT CHICKEN CURRY - CROCK POT



Coconut Chicken Curry - Crock Pot image

Make and share this Coconut Chicken Curry - Crock Pot recipe from Food.com.

Provided by Derf2440

Categories     Curries

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 12

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)

Steps:

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

EASY SLOW COOKER CHICKEN CURRY WITH POTATOES AND COCONUT MILK



Easy Slow Cooker Chicken Curry with Potatoes and Coconut Milk image

A super simple mild curry for the slow cooker. If you have cashews, they taste great sprinkled on top afterwards. Feel free to spice it up to your liking. I keep it mild so my kids will eat it, too. You don't need to saute anything in advance, everything just goes in the slow cooker as is. I serve it over rice.

Provided by barbara

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h15m

Yield 4

Number Of Ingredients 13

3 skinless, boneless chicken breasts, cubed
4 small (3 ounce) potatoes, peeled and cubed
1 red bell pepper, cored and sliced into 1/4-inch strips
½ onion, chopped
2 cups chicken broth
2 tablespoons mild curry powder
1 teaspoon red curry paste
1 teaspoon ground cumin
1 teaspoon salt, or more to taste
½ teaspoon cayenne pepper, or to taste
1 (14 ounce) can coconut milk
freshly ground black pepper
¼ cup chopped fresh cilantro

Steps:

  • Combine chicken, potatoes, bell pepper, and onion in a slow cooker.
  • Stir together chicken broth, curry powder, curry paste, cumin, 1 teaspoon salt, and cayenne in a bowl and pour over ingredients in the slow cooker. Mix everything well with a wooden spoon.
  • Close the slow cooker and cook until chicken is tender, 4 to 5 hours on Low or 2 to 3 hours on High. Add coconut milk 15 minutes before the end of the cooking time and continue cooking until heated through. Season with salt and pepper and sprinkle with chopped cilantro to serve.

Nutrition Facts : Calories 386.9 calories, Carbohydrate 23.9 g, Cholesterol 48.7 mg, Fat 23.8 g, Fiber 5.1 g, Protein 22.5 g, SaturatedFat 19.2 g, Sodium 1248.1 mg, Sugar 3.3 g

CROCK POT CHICKEN CURRY



Crock Pot Chicken Curry image

A wonderful dish served over rice. A salad of peanuts, coconut and banana goes well with this, or on the side as condiments.

Provided by Miss Annie

Categories     Chicken Breast

Time 8h25m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 -6 boneless skinless chicken breasts
2 large onions, coarsely chopped
2 garlic cloves, minced
2 tablespoons butter
2 (14 ounce) cans tomatoes with juice, crushed
1 teaspoon cinnamon
2 tablespoons curry powder
1/2 cup raisins

Steps:

  • Brown chicken in butter; add garlic and onions and saute about 2 minutes.
  • Transfer to slow cooker.
  • Combine remaining ingredients and add to cooker.
  • Cook low for 6-8 hours.
  • Serve over rice.

SLOW COOKER COCONUT CURRY CHICKEN



Slow Cooker Coconut Curry Chicken image

Wonderful delicious tropical taste! Impressive, full flavored, and great looking, easy to make meal. Enjoy!

Provided by mikeyv

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 5h20m

Yield 6

Number Of Ingredients 13

2 pounds skinless, boneless chicken breasts, cut into cubes
2 potatoes, peeled and cubed
1 onion, chopped
1 clove garlic, minced
1 (13.5 ounce) can coconut milk
1 cup chicken broth
¼ cup curry powder
¼ teaspoon salt
¼ teaspoon ground black pepper
1 red bell pepper, chopped
1 tablespoon cornstarch
1 tablespoon raisins, or to taste
1 tablespoon flaked coconut, or to taste

Steps:

  • Place chicken, potatoes, onion, garlic, coconut milk, chicken broth, curry powder, salt, and black pepper in a slow cooker.
  • Cook on Low for 4 hours. Add red bell pepper and continue to cook for 45 minutes. Stir in cornstarch and cook until thickened, about 15 minutes more. Sprinkle with raisins and coconut flakes to serve.

Nutrition Facts : Calories 380.9 calories, Carbohydrate 22.7 g, Cholesterol 78.9 mg, Fat 18.2 g, Fiber 4.6 g, Protein 33.4 g, SaturatedFat 13.7 g, Sodium 337.8 mg, Sugar 3.5 g

QUICK COCONUT CHICKEN CURRY



Quick Coconut Chicken Curry image

This curry is a perfect dish to spice up your typical weeknight dinner. Quick, simple and no chopping necessary!

Provided by Food.com

Categories     Curries

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

two 2-inch pieces lemongrass, from the bases of 2 lemongrass stalks
one 2-inch piece ginger, unpeeled
1 jalapeno, stems removed
4 scallions, trimmed and torn in half
4 garlic cloves, peeled
1 medium onion, peeled
2 -3 tablespoons coconut oil (or other prefered)
6 boneless skinless chicken thighs
kosher salt
2 tablespoons Madras curry powder
2 cups low sodium chicken broth
2 (13 1/2 ounce) cans coconut milk
1 1/4 cups jasmine rice
1 small bunch cilantro, some sprigs reserved for serving
toasted coconut flakes, for serving
lime wedge, for serving

Steps:

  • Add lemongrass to the bowl of a food processor and pulse until finely chopped. Add ginger, jalapeños, scallions and garlic and pulse until fine. Add onion and pulse until coarsely chopped. Do not overprocess or mixture will become pureed.
  • Heat 1 tablespoon oil in a large dutch oven over high heat. Season chicken thighs with salt and add to dutch oven. Sear until deeply golden, about 3 minutes per side. If necessary, saute in batches, adding more oil as necessary. Remove and transfer to a plate.
  • Lower heat to medium-low and add one tablespoon oil to the pot. Add onion mixture and cook, stirring frequently, for 3 minutes. Add curry powder and continue to cook until vegetables are tender and fragrant, about 5 minutes more. Add chicken stock, coconut milk, rice, and 1 ½ teaspoons salt and nestle chicken into liquid.
  • Cover and bring to a simmer over low heat. Cover and let cook, about 25 minutes, or until rice is tender, stirring after 15 minutes. Remove from heat and let sit covered, 5 minutes.
  • While chicken cooks, wipe out the food processor and add cilantro to the bowl. Pulse until finely chopped.
  • Stir cilantro into the curry and serve, garnished with lime wedges, additional sprigs of cilantro, and toasted coconut shavings.

Nutrition Facts : Calories 548.9, Fat 35.5, SaturatedFat 29, Cholesterol 57.3, Sodium 106.5, Carbohydrate 40.5, Fiber 2.5, Sugar 1.3, Protein 21.2

COCONUT CURRY CHICKEN



Coconut Curry Chicken image

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

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 4 servings.

Number Of Ingredients 12

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

Steps:

  • 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 : Calories 350 calories, Fat 7g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 265mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

CROCK POT CHICKEN CURRY



Crock Pot Chicken Curry image

Make and share this Crock Pot Chicken Curry recipe from Food.com.

Provided by KLBoyle

Categories     Curries

Time 5h10m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breasts, chopped
1 medium onion, chopped
2 large potatoes, cubed
2/3 cup orange juice
2 garlic cloves, minced
1 teaspoon chicken bouillon granule
1 teaspoon salt
1 teaspoon pepper
4 teaspoons curry powder
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Place chicken, onion and potatoes in crock pot.
  • Mix orange juice, garlic, chicken bouillon, curry powder, salt and pepper and pour into crock pot.
  • Cover and cook on low 5-6 hours.
  • Remove chicken and vegetables and keep warm.
  • Dissolve cornstarch in water and stir into sauce in crock pot.
  • Cover and cook 20 min or until thickened.
  • Spoon chicken and vegetables over rice and top with sauce.

Nutrition Facts : Calories 328.7, Fat 2.1, SaturatedFat 0.5, Cholesterol 68.5, Sodium 765.3, Carbohydrate 45, Fiber 5.4, Sugar 6.2, Protein 32

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