chicken coconut curry

Slow Cooker Coconut Curry

chicken,

white onion, diced

tbs minced ginger

tbs minced garlic

tomato paste

1.5 tbs garam masala

tbs curry powder

tsp salt

tsp pepper

coconut milk

tomato sauce

In a slow cooker add the ginger, garlic, tomato paste, gram masala, curry powder, salt, pepper, coconut milk, and tomato sauce whisk to combine the ingredients. Now add the cubed chicken and onion, stir well.

Cook on LOW for 6 hours or HIGH for 4 hours (or until chicken is cooked)

Once cooked stir well and serve. I like to serve mine over a bed of white rice and naan bread on the side.

This healthy coconut chicken curry stew is one of my favorite chicken dinners! It's made with light coconut milk, carrots and peas. I add in fresh cilantro and maple syrup at the end for a pop of fresh flavor.

Chicken Coconut Curry

curry powder, divided

salt, divided

½ pounds boneless, skinless chicken breast, cut into bite-sized cubes

coconut oil

yellow onion, chopped

garlic

can “lite” coconut milk

chicken broth

potatoes

carrots

celery

peas

cilantro

Sprinkle 1 teaspoon curry powder and ¼ teaspoon salt over the chicken and toss to coat. Heat 1 tablespoon oil in a large Dutch oven or Soup pot over medium high heat. Add chicken and brown, stirring once or twice until mostly browned, 6 to 8 minutes. Transfer the chicken to a plate. It will continue cooking in a later step.

Heat the remaining 1 tablespoon oil in the pot and add the onion and garlic. Cook, stirring often until the onions are starting to soften, 3 to 4 minutes. Stir in the remaining 1 tablespoons plus 2 teaspoons curry and cook, stirring until fragrant but not browned, 30 seconds to 1 minute.

Add coconut milk, broth, potatoes, carrots, celery and the remaining ½ teaspoon salt and bring to a boil over high heat, stirring often. Reduce heat to medium-low to maintain a simmer and cook, stirring occasionally, until the potatoes and carrots are tender, 10 to 12 minutes.

Stir in the chicken and peas, increase heat to high, and continue cooking until the chicken is cooked through, about 5 minutes longer. Stir in cilantro and maple syrup.

This is one of our favorite weeknight recipes!

This curry is terrific! And so good to know I can make extra and freeze it!

Perfect warming flavors are enhanced with that sweet syrup!

It was awesome!! Thanks for sharing! 
I made extra for lunches!

I've been making this recipe since the February 2013 edition of Eating Well.  I like it better the second day, so often I make it the day before.  Warm flavors. 

Came together quickly for a comforting weeknight meal! Will defiantly make again 

An aromatic, flavorful, and complete meal! I meal prepped it for nourishing and filling lunches all week! Highly, highly recommend.

Just tried this meal last night and it turned out AMAZING...my husband told me 4 times after the meal how great it was! And the flavoring of the chicken really adds to the plate while the veggies give a tasty variety.

We will be making this more often - especially for this winter.

Wonderful dish, Katie. Thank you for sharing!

Followed the recipe and directions with just slight variation. Came out pretty good! I enjoyed it ALOT. It was flavorful and cooked thoroughly and just right. The 1/4 teaspoon of salt is not enough (imo) for the chicken or the broth. I had to add more to both. Didn't have cilantro but used 2 dried bay leaves instead. Once I added back the chicken and let it simmer, the flavor came through. I've tried making this before and wasn't successful. This was the best I've done coconut curry chicken. Thank you!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1509013760/q03ekwz537vqwer7hzq2.mp4

This healthy chicken coconut curry is one of my all time favorite recipes. It is super flavorful, creamy and filled with veggies. It also freezes very well, so it is the perfect meal to make ahead.

Creamy and delicious curry-spiced, one-pot chicken stew packed with cauliflower, chickpeas and healthy greens is so easy to make in your pressure cooker or slow cooker. Make-ahead and freezer-friendly. Serve with basmati rice or warm naan on the side to make a complete meal. 

Coconut Curry Chicken with Chickpeas and Cauliflower {Slow Cooker or Instant Pot}

ghee oil

onion (chopped (1 cup))

ginger

cumin seeds

turmeric

black pepper

coriander

cayenne pepper

lime

salt

½ pounds boneless (skinless chicken thighs,

cauliflower

water (chicken or vegetable stock)

chickpeas,

can full fat coconut milk

baby spinach leaves

cilantro and black or brown sesame seeds (optional)

Set a pressure cooker to the &quot;Sauté&quot; function and preheat on high. When the cooking pot is hot, add the ghee or oil, and the onion. Cook until soft and translucent, about 5 minutes, stirring frequently.

Stir in the ginger, garlic and all the spices through the cayenne pepper. Cook until fragrant and the spices are coated in the oil about 1 minute.

Add the lime juice, salt, chicken, cauliflower and water or stock to the pot and stir to mix. Secure the lid of the pressure cooker and cook on medium-high 8 minutes. Release the pressure manually or use the quick release function.

Open the lid and stir in the chickpeas and coconut milk.  If the sauce seems too thin, simmer on the sauté function for a few minutes to reduce the liquid.

Stir in the spinach. Serve warm in bowl sprinkled with cilantro and sesame seeds.

Instant Pot/Pressure Cooker Directions:

Put the ghee or oil in a skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes, stirring frequently.

Stir in the ginger, garlic and all the spices through the cayenne pepper. Cook until fragrant and the spices are coated in the butter, about 1 minute. 

Transfer the mixture to a slow cooker and add the lime juice, salt, chicken, cauliflower and water or stock to the pot and stir to mix. Cover and cook on low for 6 hours.

Stir in the chickpeas, coconut milk, and spinach. Serve topped with cilantro and sesame seeds.

Slow Cooker Directions:

This Summery Chicken Coconut Curry is loaded with fresh, healthy summer vegetables and lean, tender chicken. The fragrant coconut curry sauce is crazy delicious!

Summery Chicken Coconut Curry

½ pounds boneless skinless chicken breast

egg egg

rice vinegar

corn starch

extra virgin olive oil

corn (kernels cut from cobs)

zucchini

butter

garlic (peeled and finely grated or chopped)

brown sugar

Tha curry paste

curry powder

fish sauce

red bell pepper

jasmine rice (for serving)

Cut chicken into thin, bite-size slices. Combine egg white, corn starch and rice vinegar in a medium-size bowl and whisk with a fork until well combined. Add chicken and stir well to coat. Refrigerate for 20-30 minutes while preparing the curry.

For the chicken:

Heat a medium-large sauté pan over medium heat. Add the olive oil and swirl to coat the pan. Add the sliced zucchini, the corn and ½ teaspoon kosher salt. Cook for 2 minutes, just until crisp-tender, stirring occasionally. Remove veggies to a bowl or plate, cover and set aside.

For the corn and zucchini:

Reduce the heat to medium-low. Add the butter to the pan and swirl until melted and bubbly. Add the garlic, ginger, brown sugar, curry paste and curry powder. Cook for 2-3 minutes, stirring occasionally until nice and fragrant.

Add the chicken broth and fish sauce, stir well and bring to a boil. Add the potatoes, return to a moderate boil and cover. Cook for 7-8 minutes or until the potatoes are just beginning to soften. (They’ll cook more after the coconut milk is added.)

Add the 2 cans of coconut milk, stir and return the mixture to a moderate boil. Cook uncovered for 6-8 minutes until sauce begins to thicken a bit. Try one of the potatoes. They should be nice and tender. If not cook a minute or two longer. Taste the sauce and add a pinch of salt, if needed.

Add the chicken and peppers, leaving any extra marinade in the bowl. Stir well to separate the chicken slices. Return to a boil, cover the pan and turn off the heat. Allow the pan to sit, undisturbed for 10 minutes then serve in bowls with rice, topped with prepared veggies (warm in the microwave if desired), cashews, lime wedges and fresh herbs

For the curry:

Top 4 chicken coconut curry recipes from across the web

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Slow Cooker Coconut Curry

Chicken Coconut Curry

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Summery Chicken Coconut Curry

Top 4 chicken coconut curry recipes from across the web

The most viewed chicken coconut curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Cooker Coconut Curry

Chicken Coconut Curry

Coconut Curry Chicken with Chickpea...

Summery Chicken Coconut Curry

The most viewed chicken coconut curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine