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Slow Cooker Coconut Chicken Curry

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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!)  

 


24 Comments

KarieB

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!

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Tracy

Thanks for the recipe! Do you have any suggestions for a bell pepper substitute? I can’t eat them.

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Lisa

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.

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Thank you for your sharing. I want to post quickly but I do not know the way. Your article helps me, thank you so much….

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Suzanna

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.

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Nicole Ziemba

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.

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Very nice post. I just stumbled upon your blog and wished to mention that I have truly enjoyed browsing your blog posts.
After all I will be subscribing on your rss feed and I’m hoping you write again soon!

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Sue

My three year old devoured this. Thank you for this easy delicious healthy recipe.

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Jennifer

Thank you for this easy recipe! It’s a nice basic from which to customize for my family. It’s in the crock now, minus peppers and onions, with what I had left in the jar of tomato sauce and homemade graham masala. Oh and chicken drumsticks! So a hodgepodge of substitutions but it smells lovely! We need the spice today since mom and dad have a mega head cold.

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