Slow Cooker Coconut Chicken Curry

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Spices and coconut milk combine to make this simple but fantastic Indian dish. 

4 to 6 servings
3 tablespoons all-purpose flour
2 tablespoons Fleischmann's® Corn Starch
2 to 3 tablespoons curry powder
1 teaspoon ground cumin seed
1-1/2 pounds boneless, skinless chicken breasts OR thighs, cut in 2-inch chunks
1/4 cup Mazola® Corn, Canola OR Vegetable Oil
1-1/2 cups bias sliced carrots OR baby carrots
1 cup chopped onion
1 tablespoon minced, fresh ginger
2 teaspoons minced, fresh garlic
1 can (13-1/2 ounces) coconut milk
1/2 cup water
1/2 cup light cream
2 teaspoons Chicken Flavor Bouillon
Salt and pepper, to taste
4 cups cooked basmati rice

Combine flour, corn starch, curry powder and cumin in a large shallow bowl.  Add chicken and stir to coat.

Heat oil in a large nonstick skillet over medium heat.  Shake excess curry mixture off chicken and add to pan.  Reserve bowl with excess flour and spices.  Lightly brown coated chicken pieces in oil for 2 to 3 mintues.  Transfer chicken (using a slotted spoon) to a 6-quart slow cooker that has been sprayed with cooking spray..

Add carrots and onion to skillet over medium heat; stir in ginger and garlic and cook for 1 to 2 minutes, until onions begin to soften.  Remove from heat; transfer carrots and onions to slow cooker. 

Whisk coconut milk, water, cream and bouillon powder into bowl with reserved flour and spices (from chicken coating) and stir until smooth.  Pour mixture into slow cooker and stir to combine. 

Cover and cook on HIGH for 3 to 4 hours or on LOW for 5 to 6 hours. 

Total Time
Slow Cooker Time 3 to 4 hours on HIGH or 5 to 6 hours on LOW
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