Name: Coconut Curry Chicken
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 4 servings.
Cuisine: Asia, Indian
Ingredients: 2 medium potatoes, peeled and cubed; 1 small onion, chopped; 2 teaspoons canola oil; 1 pound boneless skinless chicken breast halves; 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; Optional: Cilantro, shredded coconut, chopped peanuts and thinly sliced red chiles

My husband and I love this coconut curry chicken recipe! It's a breeze to prepare in the slow cooker, and it tastes just like a meal you'd have at your favorite Indian restaurant. —Andi Kauffman, Beavercreek, Oregon

Coconut Curry Chicken

potatoes,

onion,

canola oil

chicken breast

coconut milk

curry powder

garlic clove,

chicken bouillon granules

salt

pepper

rice

Cilantro, shredded coconut, chopped peanuts and thinly sliced red chiles

27g protein. <b>Diabetic Exchanges</b>: 3 starch

My curry powder was overpowering not hot but tooo curry so I am going to make it again with a different curry. I have about 5 different kinds of curry powders and chose the wrong one.... If I had used less that would probably help. But first time with that particular curry powder
Worth trying again

It was just ok, I probably won't make it again.4 months later-for some reason I decided to give this another shot-still not that great. It looks really good in the picture but don't let it fool ya.

It was excellent... Just the right taste, not bland at all!!

This recipe was amazing. The chicken came out so moist. The combination of flavors really made this dish great. This recipe will be going into out list of favorites.

Delicious - but I doubled the sauce part as there was not enough liquid.I halved the amount of curry powder as 4 tsp was too hot for me.

Coconut curry chicken is a recipe that lasts forever in our home.  My entire family simply loves it and we'll be making it many more times, as it's so easy and so good to eat.  It's a keeper for sure and one that will go in my recipe box.

This is a good tasting recipe but I would leave out the potatoes and substitute carrots as with potatoes and rice is too much starch for me.  You could also add some pineapple along with the coconut and raisins.

I make this twice a month, absolutely love it. Veggies didn't come out mushy for me as other reviewer said. I add red bell pepper, cayenne, extra curry and full can of coconut milk for extra sauce and extra spice. Topping with cilantro and coconut makes the dish, wouldn't be the same without it.So easy, so DELICIOUS...can't go wrong.

I used one large sweet potato instead of a brown potato and served it over brown rice. I'll be making this one again, for sure

Very full of flavor. I will make this again but will more then likely double for leftovers.

I followed this recipe exactly and crock potted it for 4.5 hours.  It didn't look ANYTHING like the picture and had an odd taste.  There was something off putting about serving potatoes over rice.  Nothing to salvage here, so it went down the sink.  First failed ToH recipe.

the use of both potatoes and rice in this dish makes it overkill. Either one, without the other, is very good. We love curried anything, rice and potatoes together is just too much starch.

My boyfriend and I love this recipe and I make it quite often. It's very simple to put together and is delicious. It's also easy to have all of the ingredients on hand, which is a plus. I don't add the coconut, raisins, or peanuts on top, and I serve it over a wild/brown rice mix. I usually leave it in my 5-quart slow cooker for the full 6 hours on low. It smells great while it's cooking!

So good! Don't bother browning the chicken. I put mine in frozen solid and cooked it for nine hours. Perfect! I also subbed sweet potatoes for white potatoes and I can't imagine the dish without them. They cooked down so that they kind of blended in with the sauce and gave it a nice flavor and texture. Oh, I also used a whole can of the coconut milk (didn't have another use for it) and added two spoonfuls of sugar after cooking for a little sweetness. Will make a million times!

This was absolutely delicious!  My husband said we need to have this once a week.  Indian food in my crockpot...awesome!  We used thighs instead of breasts and cilantro instead of the green onions.  We also skipped the raisins and coconut although I'd like to try it next time with those items to taste the difference.  We'll definitely be making this again and again.

I also addded a little more curry powdwe and coconut milk. I didn't have green onions or peanuts and it was still really good! I also didn't have an fresh onion (I really need to go shopping!) so I rehydrated dried onion flakes and it worked beautifully!

My husband thought the potatoes were apples the first time I made this, so ever since I've left out the potatoes and put in chopped apples and sweet potatoes.  Very tasty!

This was very flavorful! I did have thick pieces of chicken and I only cooked it for about 4 hours or so. This really helped with the taste and texture of the chicken. I also made small/medium pieces for the potatoes so they would cook all the way by the time the chicken was done. It turned out perfect!

I omitted the potatoes, cooked chicken for 5 hours, add yellow, green,red peppers & fresh broccoli, cook for another hour on low. yummy!!!  (can add soy sauce on top too)

I love this one. I do it all the time for my husband. I substitute the peanuts for cashews sometimes and is delicious. Great and easy to make.

This was good, but didn't taste as good as other curries we have made; needs more spices and shredded or coined carrots.  We made it on the stove because I didn't have time to start it in the crockpot.  Also, only used 1 chicken breast, cut into chunks; 4 would be definite overkill with the meat!

Love this recipe! Only thing I changed was that I cubed the chicken after browning it and putting it in the crockpot for taste throughout.  Also, I found that I had to double the coconut sauce ingredients to have enough.  I will definitely make this again... the flavor is a real wow and would certainly impress dinner guests.  I garnished with raisins, green onions and crushed peanuts and the plate looked like it came from a restaurant kitchen!

This was a very easy recipe and I love Thai style curry chicken. Now I don't have to go out to my favorite Thai restaurant everytime I'm craving Coconut Curry Chicken!

Excellent! Fine balance between the spices and the coconut milk. Loved the flavor. It was a smashing success at home.

This was great. I did add the whole can of coconut milk for extra sauce and 1 extra tsp. of curry powder. I will be making this again.

coconut curry chicken

Prep Time: 20 minutes

Cook Time: 5 hours

Total: 5 hours, 20 minutes

Servings: 4

Author : Taste of Home

Ingredients

Instructions

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