Coconut Chicken Curry – Crock Pot

“This recipe is delicious! I added 1 teaspoon of sugar to the curry sauce, because I like curries a little on the sweet side. My family loved it, and I also made it for a teacher’s luncheon at my children’s school. Several teachers asked for the recipe. It was so easy to prepare, yet provided a perfect mix of complex flavors. Yum!”

“I really enjoyed this dish. I served it over some brown rice.All of the different flavors mingle really well plus the toasted coconut sprinkled on the top was a nice goodie too.The chicken was very tender.It started falling apart when I was dishing it up.”

“Overall it was very good.I substituted low fat coconut milk.Big mistake!It just did not have that yummy coconut flavor I was hoping for.DH loved it, though and I will make it again only this time I’ll use the fattening stuff!”

“Very tasty mild curry. I reduced the recipe down for two and used reduced fat coconut milk and it was great and very creamy. I almost wasn’t going to add the peas but I’m glad I did as they add the perfect touch of colour and sweetness. I also added about 2 teaspoons of fish sauce and served over rice. Thanks! “

“This is a tasty recipe. The coconut milk and curry take the ho hum out of crock pot chicken recipes. This one is in my save file.”

“I have made this numerous times but I substitute butternut squash for potatoes and sugar snap peas or sheeled edamame for peas. I cook it down until the butternut squash melts in your mouth. Great for a fall stew.”

“This is a wonderful way to have curry for dinner on a weekday!I would have never thought to put it in the crockpot!Although, I use chicken thighs, increase the curry powder to 2 TABLEspoons, add a few diced carrots in the beginning, and green beans and raisins when I add the peas at the end.SCRUMPTIOUS!”

“With a little bit of tweaking, this recipe was delicious!I added fish sauce, red bell peppers, and a few leaves of fresh basil, and did not put in the toasted coconut at the end, since my husband doesn’t like shredded coconut. For hot sauce I used Lee Kum Kee’s Guilin Chili Sauce (which is really more like a paste). I used 1 tsp in the recipe, but we ended up adding about another teaspoon to each serving at the table cause we like it hot. Oh, and I used red potatoes, and didn’t peel them since I don’t mind the skins.”

“I have made this twice on the stove top. Once I used bone in breasts simmered for about 50 min, added peas at the end.The second time I made it with precooked chicken, simply browned the onions added the sauce ingredients heated to a low boil, added peas then added chicken and heated through. I left out the potatoes both times. A very good recipe, I love the chicken pea combination. Served over rice with extra Thai hot sauce. Perfect and easy. “

“This is so good!I changed it up a bit to make it even easier and fit with what we eat.I used a 3# bag of frozen boneless skinless chicken breast, 3# of frozen green beans instead of peas, 3 sweet potatoes instead of white potatoes, omitted the chicken broth, and at least doubled everything else.I threw it all in the crock pot in the morning and by dinner it was delicious.Thanks for sharing the recipe!”

“I think the 1/2 tsp salt is an error.It seemed very low compared to the amount of salt I put into recipes of similar size, so I used a full tsp, which still seemed low, and it still was bland.Nor was the absence of other seasoning a problem as I used a heaping Tbs of curry, a tsp and a half of hot sauce, as well as the black pepper.Next time I’ll use a tsp and a half or two tsps of salt.I used a low fat coconut milk, because that’s all Trader Joe’s had.No doubt that affected the flavor as well, but I’m not going to change that until I get the salt level right, and may not change this at all.Couple of other changes: (1) I got started too late in the day so I set the crock pot on high and cooked for 4 hours rather than low for 6-8.This worked out fine. (2) I used skinless, boneless thighs rather than breasts as I prefer the flavor and I get annoyed at our country’s unwillingness to utilize the full chicken.My companion usually complains about chicken thighs–with the skin they can be greasy–but he did not complain at all in this case.Indeed, he did not seem to notice.(3) We went out and were not home when it was time to add the peas.I was actually going to use green beans, as pictured, but I didn’t add either.Nor did I end up making rice or noodles, due to time constraints.All this said, it was good enough and simple enough that I will try again.”

“Flavor was good, but the coconut milk seemed to separate during cooking which thinned out the sauce and made if funny looking.Maybe I had bad milk??I make a couple substitutions, sweet potatoes instead of potatoes and added fish sauce and some brown sugar. Like I said, flavor was good & will probably make again.”

“this was good, just not nearly as flavorful as i expected…my only substitutions – i used a can of sliced potatoes and did not fry the chicken – which i liked better, because the chicken stayed moist and flaked apart at the end”

“I made this on the stove top since it was a Saturday and we were in a hurry for lunch 🙂 I didn’t realize it but I was out of coconut milk!! That NEVER happens! So.. I mixed condensed milk, milk, and about 1/2 cup flaked coconut that I whirred in the food processor until it was as tiny as I could get it. I ended up adding a bit more curry powder than it calls for but we like things spicy. Much to my embarrassment I just noticed I forgot to add the peas when I made it!! Ooops! I think it would have come out MUCH better with coconut milk but it was still very good. It was sweet and tasty. Thank you so much for sharing it with us!”

“Absolutely terrific.I followed the recipe as written and it was great.I suggest you do not leave out the toasted coconut.It just helps put this over the top.Thanks again Dorothy.”

“This was a delicous mild and easy curry. I did add more hot sauce and also a green chopped chili. Just before serving I added a good handful of chopped fresh coriander.”

“Wowzers!!!This was just fab!I’ve been looking for something a bit different to do in the crockpot, and this was perfect!Curry flavor was great, and cooking times were right on! thanks!!”

“I followed the recipe exactly, except I used vegetable broth instead of chicken broth because it was what I had. It was good. When DH came home from work, he said it smelled amazing but when he tasted it he said it was bland. Next time I will use more curry powder and more salt and pepper. Overall a super easy and filling recipe that I will be trying again!”

“Not bad.My DH really liked it and my 16 year old boy said it was “okay.”I wasn’t crazy about it, but heated it up the next day with some Siracha sauce and added brown rice and it was yummy!The liquid had thickened up and wasn’t as runny by then…Also, the flavors melded together by then. I would add a LOT more curry the next time I make it….you could barely taste it, but maybe because I didn’t use a really good brand of it?It’s not as bland with the hot sauce”

“It was good.The chicken was very tender and juicy (which never seems to happen in the crock pot for me).However, it was a little bland.I will try again with more hot sauce next time.”