Best Coconut Chicken Curry Crock Pot Recipes

Coconut Chicken Curry - Crock Pot image

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.

Crock Pot Curry Chicken With Coconut and Peanuts image

Provided by canarygirl

Categories Curries

Time 7h15m

Yield 6 serving(s)

Number Of Ingredients 15

2 lbs boneless skinless chicken
1 large onion
3 garlic cloves
2 tablespoons peanut oil
1 beef double bouillon cubes (Knorr)
3 tablespoons curry powder
1 tablespoon minced ginger
3 tablespoons peanut butter
1 tablespoon chopped cilantro
1/2 glass white wine
1 cup hot water
salt
white pepper
7 ounces coconut milk
cornstarch, and water to thicken (I use 1/4 cup water and 3 tablespoons cornstarch, about)

Steps:

Cut chicken into cubes, and sprinkle with salt and pepper.
Slice onion in julienne, and mash garlic.
Heat oil in a small sauteé pan, and brown garlic and onions.
Set aside.
Mix hot water with bouillon cube and peanut butter, until both have dissolved/melted.
Combine this with the coconut milk, curry, ginger, cilantro and wine.
Put chicken in crock pot.
Top with onions and garlic, and then with liquid mixture.
Cook on low heat for about 6-7 hours, or until cooked through and tender.
Add cornstarch slurry to thicken as desired.
Serve over steamed rice, with chopped cilantro and peanuts to garnish.
I like it a bit spicy, so I also add chopped chilies, or cayenne to the dish.