Coconut Chicken Curry

Submitted by Lynda Harding

Coconut Chicken Curry

This recipe can be adjusted to taste, but the flavour is really enhanced if you fry your spices first.
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Serving: 6
Prep Time 25 mins
Cook Time 6 hrs
Total Time 6 hrs 25 mins
Servings 6


  • 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.


  • Use the coconut oil to fry onions till soft.
  • Add garlic, ginger, curry leaves, curry powder, tomato paste and brown sugar and cook for about 2 minutes.
  • Add vegeta stock to prevent mixture sticking.
  • Place chicken and veggies into slowcooker.
  • Pour cooked sauce into slow cooker
  • Add coconut cream and mix together.
  • Crush the kaffir lime leaves in your hand and add to slow cooker.
  • Cook on low for 6 hours.
  • Add extra chilli if you like it more spicy
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