Crock Pot - Coconut Chicken Curry

Prep Time
Cook Time
6h 15m
Ready In

"Delicious and different !"

Original recipe yields 4 servings


  • Serving Size: 1 (606.2 g)
  • Calories 531.3
  • Total Fat - 29.2 g
  • Saturated Fat - 17.3 g
  • Cholesterol - 46.6 mg
  • Sodium - 725.8 mg
  • Total Carbohydrate - 54.5 g
  • Dietary Fiber - 8.7 g
  • Sugars - 9.4 g
  • Protein - 17.2 g
  • Calcium - 309 mg
  • Iron - 3.5 mg
  • Vitamin C - 38 mg
  • Thiamin - 0.3 mg

Step 1

Heat oil in a medium fry pan. Add chicken breasts and brown on both sides.

Step 2

Place potatoes and onion in crock pot. Place chicken breasts on top.

Step 3

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.

Step 4

One half hour before serving, add peas on top of chicken mixture

Step 5

Just before serving, stir mixture thoroughly and sprinkle with toasted coconut if using. Serve over rice or noodles, if desired.

Tips & Variations

No special items needed.



Simple and Delicious! We really enjoyed this curry over rice, it was a very satisfying dinner. I used frozen b/s chicken breast tenders which I didn't bother to brown or defrost. I used 4tsp Madras curry powder, bouillon for the broth, and red pepper flakes instead of hot sauce. I also added more salt to taste when it was done. I think I would have liked it even more if it were cooked for a shorter time, as the potatoes were a wet mash instead of chunks (I cooked it for 6 1/2 hours on low). Made for the Pick Me! recipe tag game.

review by:
(5 Apr 2013)

Bergy (RIP" Forever in our Kitchen)

Great mild flavour that will be enjoyed by all. The coconut milk gives a rich mellow flavor. I love to mash the potatoes with my fork in the sauce. This is comfort food for sure. Next time I make it I will cube the chicken so it is immersed in the sauce the whole time while cooking giving more flavour to it and keeping it moist Thanks Derf for a lovely Sunday Dinner

(16 Jul 2012)