Coconut Chicken Curry Recipe

Name: Coconut Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 skinless & boneless chicken breasts, cut into 1 inch cubes, about 2 lbs; 1 onion; 1 bell pepper seeded; 6 oz can tomato paste; 14 oz can coconut milk; 1 1/2 tsp salt; 1 tbl curry powder; 1 tbl Garam Masala; Cilantro, chopped; Cooked rice

Servings: persons

3 skinless & boneless chicken breasts, cut into 1 inch cubes, about 2 lbs
1 onion
1 bell pepper seeded
6 oz can tomato paste
14 oz can coconut milk
1 1/2 tsp salt
1 tbl curry powder
1 tbl Garam Masala
Cilantro, chopped
Cooked rice

1
1. Place the cubed chicken into the crockpot.
2
2. Place the rest of the ingredients, except the cilantro, into a food processor or blender & mix until smooth.
3
3. Pour the sauce mixture over the chicken in the crockpot & mix well.
4
4. Cook on low for 6 hours.
5
5. If it is not thick enough, add some cornstarch mixed with water about one hour before serving.
6
6. Serve over cooked rice; garnish with chopped cilantro.
7
7. Serve with warm naan bread.

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 skinless & boneless chicken breasts, cut into 1 inch cubes, about 2 lbs, 1 onion, 1 bell pepper seeded, 6 oz can tomato paste, and more.

Yes, Coconut Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Chicken Curry

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