Chicken, Indian, Low Carb
March 17, 2015
2 hrs 30 mins
2 hrs 35 mins
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 and onion
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
January 8, 2019
Sure you could
I often just debone at the end then return meat to the pot
January 7, 2019
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
July 29, 2018
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.
July 28, 2018
In with the chicken 🙂
July 26, 2018
The ingredients list calls for an onion. The method makes no mention of an onion.
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?? 😳
June 7, 2017
It states serves 2 🙂
Just clarifying.. does this recipe only serve 2 or 4???
It looks great!!!
Just so I know!!
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.
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