Coconut Chicken Curry Crock Pot Recipes

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COCONUT CURRY CHICKEN (SLOW COOKER)



Coconut Curry Chicken (Slow Cooker) image

Prep your lunch or dinner for an entire week with our amazing crockpot curry chicken! This slow cooker coconut curry chicken is made with chicken breast, full-fat coconut milk, green curry paste, and a squeeze of lime.

Provided by Lee Funke

Categories     Chicken

Time 6h25m

Yield 4

Number Of Ingredients 15

1.5 lbs. boneless, skinless chicken breast
1 tablespoon minced garlic
1 15-oz. can full-fat coconut milk
3 tablespoons green curry paste
1/2 teaspoon garlic powder
1/8 teaspoon salt (or more, to taste)
1/2 teaspoon chili powder
2 tablespoons fresh Thai basil or cilantro
2 tablespoons fresh lime juice, or more to taste
1 large green pepper, sliced
1 large red pepper, sliced
1/2 medium red onion, sliced
1 tablespoon coconut oil
1/8 teaspoon salt
1/8 teaspoon ground pepper

Steps:

  • Place the minced garlic, coconut milk, curry paste, garlic powder, salt, and chili powder into the slow cooker and whisk everything together until combined.
  • Submerge the chicken breast in the sauce, making sure that both sides get coated.
  • Cover the slow cooker and cook on low for 6-8 hours (recommended)
  • high for 2-4 hours
  • When there are about 20 minutes left of cook time for the chicken, prepare the peppers and onions.
  • Heat coconut oil in a large skillet over medium/high heat.
  • Then, add the sliced veggies and sauté for about 5 minutes, just enough to flash fry them so they aren't soggy. Season with salt and pepper. Remove from heat.
  • Once the chicken has cooked all the way through and has an internal temperature of 165ºF, remove and shred chicken with 2 forks.
  • Place the shredded chicken back into slow cooker with the sauce and mix. Add the cooked peppers and onions and fresh lime juice to the slow cooker and toss everything together.
  • Serve with Thai basil or cilantro with your favorite grain.

Nutrition Facts : ServingSize 1/4, Calories 455 calories, Sugar 4, Fat 26, Carbohydrate 8, Fiber 2, Protein 43

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

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.

SLOW-COOKER COCONUT CURRY CHICKEN



Slow-Cooker Coconut Curry Chicken image

My husband and I love this slow-cooker coconut curry chicken! It's a breeze to prepare 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 4h20m

Yield 2 servings.

Number Of Ingredients 12

1 medium potato, peeled and cubed
1/4 cup chopped onion
2 boneless skinless chicken breast halves (4 ounces each)
1/2 cup light coconut milk
2 teaspoons curry powder
1 garlic clove, minced
1/2 teaspoon reduced-sodium chicken bouillon granules
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup hot cooked rice
1 green onion, thinly sliced
Optional: Raisins, shredded coconut and chopped unsalted peanuts

Steps:

  • Place potatoes and onion in a 1-1/2- or 2-qt. slow cooker. In a large 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 4-5 hours, until meat is tender., Serve chicken and sauce with rice; sprinkle with green onions. If desired, garnish with raisins, coconut and peanuts.

Nutrition Facts : Calories 353 calories, Fat 7g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 266mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein.

COCONUT CHICKEN CURRY RECIPE BY TASTY



Coconut Chicken Curry Recipe by Tasty image

Here's what you need: chicken, medium white onion, fresh scallion, garlic, fresh cilantro, curry powder, fresh thyme, fresh parsley, salt, pepper, oil, medium white onion, garlic, curry powder, fresh scallion, coconut milk, pepper, chicken broth, fresh cilantro

Provided by Pierce Abernathy

Categories     Dinner

Yield 6 servings

Number Of Ingredients 19

3 lb chicken, cubed
¼ medium white onion, diced
¼ cup fresh scallion, chopped
2 cloves garlic, minced
1 tablespoon fresh cilantro, chopped
3 tablespoons curry powder
4 sprigs fresh thyme
2 tablespoons fresh parsley, chopped
2 teaspoons salt
½ teaspoon pepper
2 tablespoons oil
½ medium white onion, diced
2 cloves garlic, minced
2 tablespoons curry powder
¼ cup fresh scallion, chopped
13.5 oz coconut milk, 1 can
pepper, to taste
1 ½ cups chicken broth
fresh cilantro, for garnish

Steps:

  • In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Mix and let marinate for at least 1 hour in the refrigerator.
  • Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.
  • Add the curry powder and stir well, cooking for 3-4 minutes more.
  • Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.
  • Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.
  • Add the chicken broth to the pot and stir.
  • Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.
  • Garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 700 calories, Carbohydrate 19 grams, Fat 36 grams, Fiber 4 grams, Protein 72 grams, Sugar 3 grams

SLOW-COOKER COCONUT CURRY CHICKEN



Slow-Cooker Coconut Curry Chicken image

Serve slow cooked chicken and vegetable mixture with rice for a hearty Asian dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h35m

Yield 6

Number Of Ingredients 17

12 chicken thighs (about 3 lb), skinned
2 teaspoons garlic salt
3 teaspoons canola oil
1 large onion, cut into 1-inch pieces
6 carrots, cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
5 cloves garlic, finely chopped
2 tablespoons finely chopped gingerroot
2 teaspoons grated lime peel
2 tablespoons curry powder
1 teaspoon salt
1 tablespoon Sriracha sauce
1 can (13.66 oz) coconut milk (not cream of coconut)
1/4 cup whipping cream
1 1/2 cups uncooked long grain rice
1 tablespoon lime juice
1/2 cup chopped fresh cilantro

Steps:

  • Spray 6-quart slow cooker with cooking spray. Sprinkle chicken with garlic salt. In 12-inch skillet, heat 1 1/2 teaspoons of the oil over medium-high heat. Add 6 of the chicken thighs; cook 6 to 8 minutes, turning once, until browned. Place chicken in slow cooker. Repeat with remaining 1 1/2 teaspoons oil and chicken.
  • Add onion, carrots, celery, garlic, gingerroot, lime peel, curry powder and salt to skillet. Cook 5 minutes, stirring frequently. Add mixture to slow cooker. Stir in Sriracha sauce, coconut milk and whipping cream.
  • Cover; cook on High heat setting 4 hours.
  • About 15 minutes before serving, cook rice as directed on package. Stir lime juice and cilantro into slow cooker. Serve chicken and vegetable mixture with rice.

Nutrition Facts : Calories 470, Carbohydrate 53 g, Fat 1 1/2, Fiber 4 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1010 mg

COCONUT CURRY CHICKEN AND VEGETABLES IN THE SLOW COOKER



Coconut Curry Chicken and Vegetables in the Slow Cooker image

Try this easy coconut curry in your slow cooker with sweet potato, green beans, bell pepper, and onion. Serve over either riced cauliflower or jasmine rice, as you prefer.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 7h20m

Yield 6

Number Of Ingredients 17

1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 cups fresh green beans, trimmed
1 sweet potato, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch cubes
½ medium onion, cut into 1-inch cubes
3 cloves garlic, minced
1 tablespoon minced fresh ginger
¾ cup chicken broth
2 tablespoons curry powder
2 teaspoons kosher salt
1 teaspoon cumin
1 teaspoon ground turmeric
½ teaspoon cayenne pepper
1 (15 ounce) can full-fat coconut milk
¼ cup cashew butter
½ cup chopped raw cashews
¼ cup chopped fresh cilantro

Steps:

  • Combine chicken, green beans, sweet potato, bell pepper, onion, garlic, and ginger in a slow cooker.
  • Stir together chicken broth, curry powder, kosher salt, cumin, turmeric, and cayenne pepper in a small bowl. Pour into slow cooker and stir into chicken and vegetables. Cover slow cooker.
  • Cook on Low until chicken is cooked through and vegetables are fork tender, about 6 hours.
  • Whisk together coconut milk and cashew butter in a bowl until all the lumps are gone. Add to slow cooker and continue cooking for 1 more hour. Garnish with chopped cashews and cilantro.

Nutrition Facts : Calories 470.1 calories, Carbohydrate 25.4 g, Cholesterol 65.4 mg, Fat 29 g, Fiber 5.5 g, Protein 31 g, SaturatedFat 16.3 g, Sodium 1021.4 mg, Sugar 5.1 g

SLOW COOKER COCONUT CURRY RECIPE BY TASTY



Slow Cooker Coconut Curry Recipe by Tasty image

Here's what you need: water, broccoli, organic chickpeas, medium sweet potato, medium white onion, quinoa, garlic, fresh ginger, red pepper flakes, ground turmeric, tamari, salt, canned diced tomatoes, coconut milk, cooked rice, fresh parsley

Provided by Merle O'Neal

Categories     Dinner

Yield 10 servings

Number Of Ingredients 16

1 cup water
1 large head broccoli, cut into florets
15 oz organic chickpeas, drained and rinsed
1 medium sweet potato, or large, peeled and cubed
1 medium white onion, diced
¼ cup quinoa, uncooked
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 teaspoon red pepper flakes
1 tablespoon ground turmeric
2 teaspoons tamari
2 teaspoons salt
28 oz canned diced tomatoes
30 oz coconut milk
cooked rice, for serving
fresh parsley, chopped, for serving, optional

Steps:

  • Add the water, broccoli, chickpeas, sweet potato, onion, quinoa, garlic, ginger, red pepper flakes, turmeric, tamari, salt, tomatoes, and coconut milk to a slow cooker. Stir to combine.
  • Cover and cook for 4 hours on high or 8 hours on low, until the sweet potatoes are tender and the curry has thickened.
  • Serve the curry warm over rice. Garnish with parsley, if desired.
  • Enjoy!

Nutrition Facts : Calories 319 calories, Carbohydrate 32 grams, Fat 19 grams, Fiber 7 grams, Protein 8 grams, Sugar 9 grams

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

SLOW-COOKER COCONUT CURRY CHICKEN RECIPE - (4.6/5)



Slow-Cooker Coconut Curry Chicken Recipe - (4.6/5) image

Provided by jab120638

Number Of Ingredients 17

3 pounds chicken thighs, skinned
2 teaspoons garlic salt
3 teaspoons canola oil
1 large onion, cut into 1-inch pieces
6 carrots, cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
5 cloves garlic, finely chopped
2 tablespoons fresh ginger, finely chopped
2 teaspoons lime zest
2 tablespoons curry powder
1 teaspoon salt
1 tablespoon Sriracha sauce
1 (13.66-ounce) can coconut milk
1/4 cup whipping cream
1 1/2 cups uncooked long grain rice
1 tablespoon lime juice
1/2 cup fresh cilantro, chopped

Steps:

  • Spray 6-quart slow cooker with cooking spray. Sprinkle chicken with garlic salt. In 12-inch skillet, heat 1 1/2 teaspoons of the oil over medium-high heat. Add half of the chicken thighs; cook 6 to 8 minutes, turning once, until browned. Place chicken in slow cooker. Repeat with remaining 1 1/2 teaspoons oil and chicken. Add onion, carrots, celery, garlic, ginger, lime zest, curry powder and salt to skillet. Cook 5 minutes, stirring frequently. Add mixture to slow cooker. Stir in Sriracha sauce, coconut milk and whipping cream. Cover; cook on high for 4 hours. About 15 minutes before serving, cook rice as directed on package. Stir lime juice and cilantro into slow cooker. Serve chicken and vegetable mixture with rice.

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Top Asked Questions

How to make chicken curry in a crock pot?
Add curry powder to the pan and saute for 30 seconds until aromatic. Keep stirring to avoid burning. Add Chicken cubes to the crockpot, onion ginger garlic mixture (made above), tomato paste, Kashmiri Chilli powder, salt and coconut milk. Mix well and cook on high for 3 hours or on low for 5 hours.
How to cook chicken in a crock pot with coconut milk?
Pour all but 1 cup of coconut milk into the bottom of a 6-quart Crock-Pot. Add butter, garlic, and seasoning ingredients. Stir to combine. Place chicken into the slow cooker. Add sweet potatoes and onions. Stir to combine. Cover Crock-Pot with the lid and cook on High for 4-5 hours, or Low for 5-6 hours.
How to cook coconut curry chicken?
Cook on low for about 6 hours. Combine cornstarch and water in a small bowl until dissolved. Pour mixture into the slow cooker, stir to combine, and cook for one more hour, or until sauce thickens to desired consistency. Serve coconut curry chicken over rice, garnished with plain greek yogurt, naan, and cilantro.
Is slow cooker chicken curry gluten free?
Slow Cooker Chicken Curry is made with coconut milk, chicken breasts, an easy curry powder seasoning blend and sweet potatoes. This Crock-Pot Indian curry is healthy, dairy-free, and gluten-free. It makes a quick and easy weeknight dinner when served with rice. Want a few other easy curry recipes ?

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