Coconut chicken curry

Submitted by Gail Burge

Coconut chicken curry

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Serving: 2
Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 35 minutes
Servings 6


  • 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


  • Dice chicken thighs and remove any excess fat
  • Combine curry and chilli powder and mix with chicken pieces and onion
  • Place in slow cooker
  • Mix peanut butter and coconut cream then pour over chicken
  • Stir to combine
  • Cook on high for 2.5 hours - 3 hours
  • 15 mins before end of cooking time add zucchini and stir through mixture
  • Cook until zucchini is soft.
  • Serve with steamed Jasmine rice or vegetables of your choice.

11 thoughts on “Coconut chicken curry”

  1. Christine Williams

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

  2. Thanks for this recipe Gail! I doubled the recipe, used 2 chopped chillis, added a bit more curry powder for strong flavor and really enjoyed the result. A tasty curry that went great with plain rice. Also ridiculously easy prep. I will definitely do this again and up the chillis cos I like it hot.

  3. Hi,
    Can I use whole chicken pieces? I’ve started buying mixed chicken pieces as it is a lot cheaper, hoping I can use them in thks recipe. Thanks

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