gluten free recipes for kids



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Slow Cooker Coconut Chicken Curry

We love curry at our house.  There is something about the sweet flavor with a little spice, yummy veggies over warm brown rice that says comfort food to me.  All 3 of our kids love it too!  It has a rich flavor with familiar ingredients which is appealing even to picky eaters!  This recipe is perfect for those days when you don't have a lot of time, but want to come home to a really great meal.  I put my ingredients in the crockpot at 2:00pm, didn't get home until 5:40pm and we were eating by 6:00pm!!  I used my pressure cooker to cook up brown rice, and it turned out perfect in just 20 minutes!  We paired this with fresh pineapple and steamed pea pods for a super yummy, healthy and balanced meal.  

Slow Cooker Coconut Chicken Curry Final copy.jpg

A couple of tips when making this recipe:

  1. To save time, I bought pre-trimmed chicken stew meat from my butcher.  It was already cut into bite-size pieces and so no prep required!
  2. Don't open the crockpot while it is cooking.  Every time you open the lid, it loses a lot of heat and will increase cooking time. 
  3. Put the veggies on the bottom.  Layer in this order: Carrots, onions, peppers.  This helps the veggies that take longer cook all the way through. 
  4. If you want to add more spice you can do a couple of things:
  • Add more curry powder
  • Chop a few jalapenos with the seeds and add to the veggie mix

This recipe as is not spicy, which is perfect for most kids.  Even my almost 1 year old loved it.          

Curry Steps.jpg

We love introducing our kids to new flavors and help them develop the ability to try new foods.  This coconut curry recipe is a great way to introduce them to different flavors, while still having familiar elements.  We hope you enjoy!

Pressure Cooker                    Crock Pot

Cook perfect brown rice in 20 minutes! 



Slow Cooker Coconut Chicken Curry


  • 2 large carrots, peeled and diced
  • 1 small onion, peeled and sliced into thin strips
  • 2 cloves garlic, minced
  • 1 medium green bell pepper, seeded and sliced into thin strips
  • 1 medium red bell pepper, seeded and sliced into thin strips
  • 1 lb boneless skinless chicken breasts or chicken thighs, cut into cubes
  • 2.5 ounces tomato paste
  • 1 (14 oz) can coconut milk
  • 1 tsp salt
  • freshly ground black pepper to taste
  • 1 tbsp curry powder
  • 1 tbsp garam masala


  1. Begin by layering carrots and onions in the bottom of your slow cooker. Add garlic and peppers.
  2. Layer chicken cubes on top of veggies.
  3. In a medium bowl, whisk together tomato paste, coconut milk, salt, pepper, curry powder and garam masala.  
  4. Pour over chicken and veggies.
  5. Place lid on slow cooker, and cook on high for 3 1/2 hours or low for 5 hours.  
  6. Serve with brown rice.  (To cook perfect brown rice, cook in a pressure cooker!)  


Yield 4 servings (adult)
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06/20/2014 9:03am
Mmm sounds good! Where do you get garam masala?
06/20/2014 9:13am
Becky- It's by the spices. I also found a "recipe" if your store doesn't carry it:
06/20/2014 10:56am
I found the brand in the picture at walmart
06/20/2014 10:20am
Oh my gosh, this looks great! And so easy!
megan cross
06/20/2014 10:48am
I would also add ginger. This sounds delicous!!!!
nicole ziemba
06/20/2014 1:16pm
What does garam taste like? Nervous about different flavors
06/21/2014 11:17am
Nicole- it's hard to say what it tastes like.. you should just try it!
nicole ziemba
06/23/2014 10:07am
Trying it tonight :-)
06/20/2014 6:32pm
Thank you! I love making curry and this is a simple recipe I can prep the night before and have done when I get home! Nicole Ziemba, if you look at the link to make your own Garam Masada you can get an idea of the taste and use less of any flavors you don't like!
06/20/2014 10:14pm
Thanks for the recipe! Do you have any suggestions for a bell pepper substitute? I can't eat them.
06/21/2014 11:03am
Tracy- You could just leave out the bell peppers.. You could add extra carrots though!
nicole ziemba
06/23/2014 10:08am
Maybe some zucchini
06/23/2014 9:35am
Thank you for the recipe. We tried it and it wasn't quite what we expected. The coconut milk all cooked out and so it was very tomatoey. Next time I think I might try just baking it in the over and adding the sauce as last minute as possible so it stays creamy. I tasted the sauce before I added it and it was fantastic! It would have been great had all the milk not cooked out.
Nicole Ziemba
06/26/2014 9:10am
I agree the coconut milk taste disappears and the sauce is amazing when fresh. I feel it is the peppers that take over. We didn't care for it but I want to make it with no peppers.
06/24/2014 12:55am
I love eggplants in curry sauce and sweet potatoes in small chunks would be wonderful in this too. A nice versatile recipe that could use different proteins to keep it from being boring. Very nice.
06/24/2014 7:24am
What a great easy weeknight dinner! This is on my list to try.
06/25/2014 5:50am
Good idea Lisa! That might make it more creamy for sure.
07/25/2014 5:55am
My three year old devoured this. Thank you for this easy delicious healthy recipe.

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