Sweet Coconut Chicken Curry
February 4, 2016
- Prep: 15 mins
- Cook: 3 hrs
-
15 mins
3 hrs
3 hrs 15 mins
- Yields: Serves 4 - 6
Ingredients
4 Chicken Thighs skinless chicken chopped into bite-size pieces
1 red capsicum, seeded and thinly sliced
2 small potatoes (I used red), peeled and chopped
3 tablespoons yellow curry powder (eg Keen's Curry Powder)
1 teaspoon of salt (or to taste)
½ teaspoon ground chilli (or to taste)
Directions
1Add chicken pieces, red capsicum, potatoes, and onions to the slow cooker.
2In a medium bowl whisk together chicken stock, curry powder, cumin, salt, and chilli, brown sugar and garlic. Pour mixture into slow cooker and stir to coat chicken and veggies. Cover and cook on high for 2-3 hours or on low 4-5 hours.
3about 10-15 minutes before serving, stir in coconut milk. Stir just before serving and top with cashews and freshly chopped coriander.
NOTES
1If you prefer a little bit thicker curry (like I do) whisk together 3 tablespoons cold water and 2 tablespoons corn starch. Stir into slow cooker about 30-45 minutes before serving and cook on high until ready to serve.
Submitted by Candice Burgess
8 Reviews
Leanne
August 5, 2016
Sensational! Thickened with cornflour and it was perfect. A definite regular addition to our menu.
Karen
May 24, 2016
I made this last night and a winner in our house, my son had seconds. I added sweet potato and peas and everything else in the recipe and just 1 cup of milk. I also followed the notes and added 2 table spoons of cornflour with 3 table spoons of water which thickened the sauce 40 min before serving. Will be cooking this again.
Shash
May 16, 2016
I added pumpkin and cauliflower and made the recipe with 10 chicken thighs, it was very nice, but again too watery, really only needs one cup of stock and coconut milk!
May Posse
March 2, 2016
I used 10 thighs , double the potatoes and only 1 cup of coconut milk ( which I put in from the beginning ) but the rest of the ingredients I left the same. I cooked It on low for 8 hours during the night and then It was on keep warm for about 8 hours until lunch time, and it turned out with z perfect sauce, not runny bug not too thick either . I was going to add the other cup of coconut milk at the end but it didn’t need it .
I was worried it was going to be too sweet because our family isn’t very sweet toothed, but it was just right . With basmati rice , yummy Scrummy!????
Simon
February 26, 2016
Made it for the first time last night, I also found it to be very watery, next time 1 cup of chicken stock, and 1 cup of coconut milk, that may thicken it a bit.
Sue-Ann
February 14, 2016
Very nice but too watery. Only 1/2 cup of water needed. I also added carrots, mushrooms and peas. Will definitely make it again.
Kayleigh Prior
February 13, 2016
Just made this for the first time tonight and will definitely be making again! It was so nice I went back for more before I’d even finished my first plate! I added sweet potato as well as regular potato and added carrots too.
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Rozi Pottsy
September 24, 2016
Decided to be a little different, and as I had lamb out ready for the evening meal – decided to use this recipe with lamb instead of chicken
I read all the other reviews, and went with their advice and only used 1/2 the liquid and what a perfect combination of flavours
A really great dish and I can’t wait to try it again – but using chicken as Candice has suggested in her original recipe