Coconut chicken curry

  , ,

March 17, 2015

Coconut chicken curry 4 0 5 1
  • Prep: 5 mins
  • Cook: 2 hrs 30 mins
  • 5 mins

    2 hrs 30 mins

    2 hrs 35 mins

  • Yields: 2 Adults


4 chicken thigh fillets

1 can coconut cream

2 heaped teaspoons curry powder

1/2 teaspoon chilli powder

1 brown onion sliced

2 tablespoons crunchy peanut butter

1 zucchini sliced like matchsticks


1Dice chicken thighs and remove any excess fat

2Combine curry and chilli powder and mix with chicken pieces

3Place in slow cooker

4Mix peanut butter and coconut cream then pour over chicken

5Stir to combine

6Cook on high for 2.5 hours - 3 hours

715 mins before end of cooking time add zucchini and stir through mixture

8Cook until zucchini is soft.


10Serve with steamed Jasmine rice or vegetables of your choice.

Submitted by Gail Burge


6 Reviews

Gail Burge

July 13, 2017

I used a 375ml can of coconut cream. It will serve 2-3 people

Personally I’d use a standard can around the 400ml size?
But I’ll see if I can get Gayle to confirm for you too 🙂


July 10, 2017

Would you please let me know the can size for the coconut cream?? 😳

It states serves 2 🙂


June 7, 2017

Just clarifying.. does this recipe only serve 2 or 4???
It looks great!!!
Just so I know!!

Christine Williams

June 5, 2017

This is a superb recipe. I am on a low carb diet and I love slow cooking. The recipe is perfect and tastes great.

All fields are required to submit a review.

Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.

%d bloggers like this: