Submitted by Gail Burge
Coconut chicken curry
Serving: 2
Ingredients
- 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
Instructions
- Dice chicken thighs and remove any excess fat
- Combine curry and chilli powder and mix with chicken pieces and onion
- Place in slow cooker
- Mix peanut butter and coconut cream then pour over chicken
- Stir to combine
- Cook on high for 2.5 hours - 3 hours
- 15 mins before end of cooking time add zucchini and stir through mixture
- Cook until zucchini is soft.
- Serve with steamed Jasmine rice or vegetables of your choice.
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This is a superb recipe. I am on a low carb diet and I love slow cooking. The recipe is perfect and tastes great.
Hi!!
Just clarifying.. does this recipe only serve 2 or 4???
It looks great!!!
Just so I know!!
It states serves 2 🙂
Would you please let me know the can size for the coconut cream?? ?
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 🙂
I used a 375ml can of coconut cream. It will serve 2-3 people
The ingredients list calls for an onion. The method makes no mention of an onion.
In with the chicken 🙂
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.
Hi,
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
Sure you could
I often just debone at the end then return meat to the pot