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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (548g) Recipe makes 4 servings |
||
| Calories 560 | ||
| Calories from Fat 216 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.1g | 37% | |
| Saturated Fat 17.3g | 86% | |
| Monounsaturated Fat 2.3g | ||
| Polyunsaturated Fat 2.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 68mg | 22% | |
| Sodium 731mg | 30% | |
| Potassium 1291mg | 36% | |
| Total Carbohydrate 49.9g | 16% | |
| Dietary Fiber 9.5g | 37% | |
| Sugars 12.8g | ||
| Protein 38.5g | 77% | |
Coconut Chicken Curry - Crock Pot
By: Derf
Feb 8, 2002
Deliciously different!
SERVES 4
Ingredients
- 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)
Directions
1
Heat oil in a medium fry pan.2
Add chicken breasts and brown on both sides.3
Place potatoes and onion in crock pot.4
Place chicken breasts on top.5
Combine coconut milk, salt, pepper, curry powder, hot sauce and chicken broth in a bowl and stir thoroughly.6
Add to crock pot.7
Cover and cook on low 6 to 8 hours.8
One half hour before serving, add peas on top of chicken mixture.9
Just before serving, stir mixture thoroughly and sprinkle with toasted coconut if using.10
Serve over rice or Asian noodles, if desired.
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Browse similar recipes by category
- Course > Main Dish > Curries
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Main Ingredient > Fruit > Nuts > Coconut
- Cuisine > North American > Canadian > British Columbian
- Preparation > Time to Make
- Preparation > Simple
- Preparation > Equipment > Crock-Pot
- Occasion > Dinner Party
- Occasion > Taste/Mood > Spicy
- Occasion > Everyday
- Dietary > Kid Pleaser
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Weedle
On Oct 18, 2009
Very bland. Followed instructions to a T, except that I added an extra 1/2 tspn of curry powder.... I can only taste the coconut flakes, but definitely not in the curry.
From: cuppycakes
On Oct 12, 2009
I did not use peas or flaked coconut. This needs more curry powder for kick. I'd use 2 teaspoons curry powder instead.
From: cruzzo
On Sep 20, 2002
Overall it was very good. I substituted low fat coconut milk. Big mistake! It just did not have that yummy coconut flavor I was hoping for. DH loved it, though and I will make it again only this time I'll use the fattening stuff!
From: Linda Lloyd
On Jun 12, 2002
This recipe is delicious! I added 1 teaspoon of sugar to the curry sauce, because I like curries a little on the sweet side. My family loved it, and I also made it for a teacher's luncheon at my children's school. Several teachers asked for the recipe. It was so easy to prepare, yet provided a perfect mix of complex flavors. Yum!
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