Coconut Curry Chicken

David and I loved this dish — and we really shouldn’t have. Did you see the first two words of the recipe title? Coconut and curry. I’m not big into coconut; David’s not big into curry.


And yet, against all odds, we loved this warm and spicy meal.


I think the key to the success of the recipe was that neither curry nor coconut were overpowering. The thick and flavorful sauce melds together perfectly. Slow cooking the chicken makes it tender and juicy. Mixed with a little rice, this is such a satisfying dish!

The original recipe calls for 1 T curry powder and 1 T garam masala. If you have garam masala, I would use that. My pantry was not stocked for such authenticity so I used a mixture of cumin, cinnamon, and paprika that tasted great.

Be sure to note that the sauce makes enough for two batches, or you can use all the sauce with 2 pounds of chicken.

Here’s the Crock-Pot slow cooker I use (<– affiliate link).  I’ve had it for five years and it’s still going strong.  I like how reliable it is (and moderately priced).  I really like how it works hard for me on days that I’m feeling lazy!


Coconut Curry Chicken
Adapted from Iowa Girl Eats

1/2 large onion, chopped
1/2 large green bell pepper, seeded and chopped
1 tsp minced garlic
1 small can tomato paste
1 can unsweetened coconut milk
1 1/2 tsp salt
1 T curry powder
3/4 tsp cumin
1/2 tsp cinnamon
1/4 tsp paprika
few dashes black pepper
few dashes cayenne pepper
1 lb chicken breast, cut into a few large chunks
1 T water
3/4 cornstarch

Place first 12 ingredients in blender (all except chicken, water, and cornstarch.)

Pulse and blend until smooth. Use half the sauce and freeze the rest in a Zip-loc bag to make dish again later.

Season chicken with salt and pepper. Combine with sauce and cook in crock pot on low for 4 hours (or high for 2 – 2 1/2 hours).

Combine water and cornstarch in a small bowl, and stir into the sauce. Cook an additional 10-15 minutes.


This recipe is great — despite looking a little un-photogenic!

You can serve it on top of rice, with a side of veggies like peas or roasted cauliflower.

Guess what?

Yesterday was my first blogging anniversary! Last year, February 25, I started sharing my kitchen (and other) adventures with you, and I’m so happy I did!

I consider myself very lucky to have loyal readers and definitely appreciate the support.

I would love to hear if you’ve tried any of the recipes from the past year and how it went. As always, I am all ears for your ideas, recipes to share, and things you want to see in the future.

Thank you so much for reading along! Have a blessed week.


12 thoughts on “Coconut Curry Chicken

  1. This looks very yummy. I love coconut curry dishes. It’s not at all like the curry Maddie made for us at Christmas. But I understand there are as many variations of curry as there are curry cooks! Congrats on your one-year anniversary. Looking forward to more good recipes.

  2. Sorry we didn’t get to make the coconut curry chicken this weekend. We just had too many yummy leftovers! I’m sure we’ll be making it soon though. You know how much we love curry. And the pancakes were delicious!

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  5. Just made this tonight and it was awesome! I also added a big spoon of Thai red curry paste to the sauce mixture in the blender. Thanks for a great recipe!

  6. I made this for dinner tonight and it was so yummy! I added about 2T red curry paste (since I read that someone else did & I had in the house) and used the entire batch of sauce since I like extra. This recipe is a definite keeper. Thanks for sharing 🙂

  7. I made this today and it was soooo good! Honestly I did not even have to add the cornstarch as the sauce was plenty thick, also I use chicken thighs because that was what I had on hand. Thanks for a great recipe.

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