{slow cooker} Chicken Coconut Curry

All the flavors of classic chicken coconut curry but in a easy dump-it-and-forget-about-it slow cooker recipe! Perfectly spiced, creamy coconut, tender potatoes & chicken all served over some fragrant Jasmine rice. This stuff is good!

{slow cooker} CHICKEN COCONUT CURRY | www.togetherasfamily.com

Thai food is my families favorite food. My husband lived in Cambodia for two years before college, so he had plenty of time to perfect the art of cooking rice (he does all the rice cooking in the house) and ate dozens and dozens of different curries while there.

Our first date was to this Thai food restaurant and I still dream about that food.

Perfectly spiced (not hot spicy just flavor) curry, the creamy but slightly sweet coconut and the best part is the Jasmine rice. If you make this curry you have to make Jasmine rice to go with it.

I love this version of chicken coconut curry because you just throw some ingredients into the slow cooker and then it does all the work for you!

{slow cooker} Chicken Coconut Curry

If you prefer a thicker curry: with 45 minutes cook time left- mix together 3 tablespoons cold water + 2 tablespoons cornstarch and pour that into the slow cooker, and then stir it all together. It will thicken up as it finishes cooking.

I ended up adding about 1/2 teaspoon of salt after it had finished cooking. Just taste it and add more or less depending on preference.

Ingredients

  • 4 boneless, skinless chicken breasts, cut into 1" cubes (about 1 1/2 lbs)
  • 1 red pepper, seeded and thinly sliced
  • 3 Yukon gold potatoes, peeled and cut into 1 " cubes
  • 1 small white or yellow onion, finely chopped
  • 2 1/2 cups chicken broth
  • 1 can (14 oz) coconut milk
  • 3 tablespoons yellow curry powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • chopped cashews & chopped cilantro, for garnish
  • cooked Jasmine rice
  • cornstarch slurry, if desired (*see note)

Instructions

  1. Place the chopped chicken, red pepper, potatoes, and onion into the slow cooker.
  2. In a mixing bowl, whisk together the chicken broth, coconut milk, curry powder, cumin, and salt until combined. Pour over the chicken & veggies in the crock pot.
  3. Cover and cook on low heat for 4-5 hours.
  4. Serve over Jasmine rice and garnish with cashews and cilantro.
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