Crock Pot Curry Chicken With Coconut And Peanuts

Name: Crock Pot Curry Chicken With Coconut And Peanuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boneless skinless chicken; 1 large onion; 3 garlic cloves; 2 tablespoons peanut oil; 1 beef double bouillon cubes (Knorr); 3 tablespoons curry powder; 1 tablespoon minced ginger; 3 tablespoons peanut butter; 1 tablespoon chopped cilantro; 1/2 glass white wine; 1 cup hot water; salt; white pepper; 7 ounces coconut milk; cornstarch, and water to thicken (I use 1/4 cup water and 3 tablespoons cornstarch, about)

Servings: persons

2 lbs boneless skinless chicken
1 large onion
3 garlic cloves
2 tablespoons peanut oil
1 beef double bouillon cubes (Knorr)
3 tablespoons curry powder
1 tablespoon minced ginger
3 tablespoons peanut butter
1 tablespoon chopped cilantro
1/2 glass white wine
1 cup hot water
salt
white pepper
7 ounces coconut milk
cornstarch, and water to thicken (I use 1/4 cup water and 3 tablespoons cornstarch, about)

1
Cut chicken into cubes, and sprinkle with salt and pepper.
2
Slice onion in julienne, and mash garlic.
3
Heat oil in a small sautee pan, and brown garlic and onions.
4
Set aside.
5
Mix hot water with bouillon cube and peanut butter, until both have dissolved/melted.
6
Combine this with the coconut milk, curry, ginger, cilantro and wine.
7
Put chicken in crock pot.
8
Top with onions and garlic, and then with liquid mixture.
9
Cook on low heat for about 6-7 hours, or until cooked through and tender.
10
Add cornstarch slurry to thicken as desired.
11
Serve over steamed rice, with chopped cilantro and peanuts to garnish.
12
I like it a bit spicy, so I also add chopped chilies, or cayenne to the dish.

701

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 lbs boneless skinless chicken, 1 large onion, 3 garlic cloves, 2 tablespoons peanut oil, and more.

Yes, Crock Pot Curry Chicken With Coconut And Peanuts 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.

That's it — enjoy your meal!