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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 346.5
  • Total Fat: 6.8 g
  • Cholesterol: 87.3 mg
  • Sodium: 371.2 mg
  • Total Carbs: 31.2 g
  • Dietary Fiber: 5.2 g
  • Protein: 38.6 g

View full nutritional breakdown of Crockpot Coconut Curry calories by ingredient
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Crockpot Coconut Curry

Submitted by: WICCANWIDGET

Introduction

Slow cooked chicken breast chuncks in a creamy coconut curry with potatoes, onion, red pepper and garlic. Raisins and coconut add texture and sweetness to the dish. Warning very rich. Slow cooked chicken breast chuncks in a creamy coconut curry with potatoes, onion, red pepper and garlic. Raisins and coconut add texture and sweetness to the dish. Warning very rich.
Number of Servings: 6

Ingredients

    Chicken Breast, no skin, 32 ounces
    *Potato, raw, 2 large (3" to 4-1/4" dia.)
    Onions, raw, 1 large
    Garlic, 1 cloves
    *Lite coconut milk Thai kitchen,13.66 oz can
    *Chicken Broth 99% Fat Free (Great Value), 1 cup
    Curry powder, 1/4 cup
    Salt, 1/4 tsp
    Pepper, black, 1/4 tsp
    *Bell Pepper - Red - 1 large (164 gram)
    Cornstarch, 1 Tbsp
    Raisins, 1 Tbsp, packed
    Coconut, raw, 1 Tbsp, shredded

Tips

I like my peppers cooked more, so I throw them in at the start with the chicken! Serve with rice for a full meal!


Directions

Chop chicken, onion, potatoes and mince garlic. Add to slow cooker.

Add coconut milk, chicken broth, curry powder, salt and black pepper to the slow cooker.

Cook on low 4 hrs. Add chopped red bell pepper and cook for 45 more minutes. Stir in cornstarch and cook until thickened, about 15 minutes. Sprinkle with raisins and coconut flakes to serve.

Serving Size: makes 6 serving of about 1 cup each

Number of Servings: 6

Recipe submitted by SparkPeople user WICCANWIDGET.






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