Coconut Curry Chicken


May 27, 2018

Coconut Curry Creamy Goodness

  • Prep: 20 mins
  • Cook: 6 hrs 30 mins
  • Yields: 4-5 servings


2 diced chicken breasts

3 diced potatoes

2 cups small broccoli florets

2 cups small cauliflower florets

1 cup Snow peas or frozen peas

1 cup corn

2 x 400ml tins coconut milk/coconut cream

300mls Thickened cream

1/4 cup curry powder (or less if you prefer)


1Place diced breast, broccoli, cauliflower, peas, corn and potato into the cooker

2Mix together coconut milk/coconut cream and curry powder in a bowl. Use as much curry powder as desired. I use approx 1/4 cup of curry powder

3Place the liquid gold into the slow cooker with the other ingredients and place on low for 6-7 hours.

4Pour thickened cream in the last hour of cooking

5Serve with rice

Submitted by Maddie Stevens


7 Reviews


October 8, 2019

Beautiful.. I know it sounds weird but it really works i added 1/3 cup of tomato sauce (ketchup) for extra flavour. Added a cornflour slurry ( cornflour and water) to thicken a bit


October 30, 2018

I don,t think you can go wrong if you use good ingredients such as clive of india curry powder.(fresh).


July 25, 2018

I have just made this and even with adding extra curry powder it is too bland. Can barely taste anything, husband agrees. What can I do to fix this?

We have so many other non coconut curries, maybe choose one of them instead 🙂

chey haskell

July 5, 2018

What could I use instead of coconut cream/milk

The first one was coconut milk/cream
Now fixed 🙂

Somerset viewer

May 27, 2018

Please clarify when the thickened cream is added as it appears to go in twice!

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