Coconut Chicken Curry


December 14, 2021

Coconut Chicken Curry 5 0 5 1

This recipe can be adjusted to taste, but the flavour is really enhanced if you fry your spices first.

  • Prep: 25 mins
  • Cook: 6 hrs
  • 25 mins

    6 hrs

    6 hrs 25 mins

  • Yields: 6 servings


8 chicken thigh fillets

2 large carrots

6 small potatoes (cut into small chunks)

2 large onions (diced)

4 cloves of garlic (finely chopped)

2 tsp ginger (from jar)

2 tbl spoons tomato puree

1 tbl spoon dark brown sugar

About 24 curry leaves optional

2 Kaffir lime leaves optional

2 heaped dessert spoons mild curry powder

2 heaped dessert spoons hot curry powder

(I found the combination makes a medium heat with all the flavour)

400ml can coconut cream

Half a litre water with 2 dessert spoons Vegeta.

4 tbl spoons coconut oil.


1Use the coconut oil to fry onions till soft.

2Add garlic, ginger, curry leaves, curry powder, tomato paste and brown sugar and cook for about 2 minutes.

3Add vegeta stock to prevent mixture sticking.

4Place chicken and veggies into slowcooker.

5Pour cooked sauce into slow cooker

6 Add coconut cream and mix together.

7Crush the kaffir lime leaves in your hand and add to slow cooker.

8Cook on low for 6 hours.

9Add extra chilli if you like it more spicy

Submitted by Lynda Harding


3 Reviews

Danielle this is the stock (Vegeta is a stock powder) >> Half a litre water with 2 dessert spoons Vegeta.


March 16, 2022

It doesn’t mention stock in the ingredients or how much

Lynda Harding

December 14, 2021

I’ll sometimes add a tablespoon of peanut butter at the end of cooking to give it a Satay flavour. Both ways are popular with the family.

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