The Pioneer Woman Tasty Kitchen
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Slow Cooker Coconut Chicken Curry

3.58 Mitt(s) 31 Rating(s)31 votes, average: 3.58 out of 531 votes, average: 3.58 out of 531 votes, average: 3.58 out of 531 votes, average: 3.58 out of 531 votes, average: 3.58 out of 5

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Level: Easy

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Description

This delicious chicken curry recipe is dairy-free, relatively low fat (no butter, cream or heavy yogurt!) and definitely hassle free. It couldn’t be easier to prepare. All the ingredients except the chicken are pulverized to form a creamy sauce in the food processor and poured over the chicken. Done!

The taste is the antithesis to the ease preparation. Mild but complex and deep with flavour. It is exceptionally yummy!

Ingredients

  • 2 pounds, 3-⅓ ounces, weight Boneless Skinless Chicken Breast, Cut Into Large Cubes
  • 1 whole Onion, Peeled And Halved
  • 2 cloves Garlic, Peeled
  • 1 whole Small Green Bell Pepper, Seeded And Quartered
  • 1 can (156ml Can) Tomato Paste
  • 1 can (about 400ml Can) Coconut Milk
  • 1-½ teaspoon Salt
  • 1 Tablespoon Curry Powder
  • 1 Tablespoon Garam Masala (Indian Spice Mix)
  • 2 whole Dry Red Chili Peppers (optional For Extra Heat))
  • 2 Tablespoons Water
  • 1-½ Tablespoon Cornstarch
  • 1 bunch Coriander (optional, For Decoration)

Preparation

1. Place chicken cubes inside the slow cooker.

2. Place therest of the ingredients (except chili peppers, cornstarch, water and coriander) in a food processor bowl and process together until the mix is smooth(ish). Pour sauce mix on top of the chicken, mix well, add hot peppers if using any, then close the lid. Cook on low for 6 hours.

3. An hour before serving, mix together water and cornstarch until the cornstarch is completely disolved. Add to the chicken curry and mix well. Place the lid back on for the rest of the cooking time.

4. Serve on top of steaming white rice, something wonderfully aromatic like jasmine or basmati rice. Decorate with lots of chopped coriander. Inhale. So good!

12 Comments

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Mikey J on 1.24.2015

Very easy to make and absolutely delicious. I used the optional chillis and it was just at the right heat for me. Will never order a takeaway again!

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gardengal79 on 6.8.2011

This was super. So easy to prepare. I put the bell peppers in about 2 hours before it was done, and they weren’t super mushy. Thank you!!

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jordantheginger on 4.4.2011

Just put together this recipe and started the crockpot!! I made a few tweaks because I didn’t have any coconut milk, I used chicken stock instead. I used 2 T Curry Powder, 1 tsp cumin, and 1 T Garam Masala. I also added a few more cloves of garlic and a 1-inch piece of peeled, minced ginger! I didn’t have any red chiles and I love spice so I added 1 whole, seeded jalapeno I had in the fridge. Just before serving I am going to add 1/2 to 1 cup of plain greek yogurt. I can’t wait to see how it turns out in 6-7 hours, I’ll let you know. At the moment it smells absolutely amazing :)

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wyomingcook on 4.4.2011

Made this last night; it was FABULOUS. I loved the mixture of flavors. I thought that the fresh cilantro (coriander) really was necessary; it added a nice touch. The only change I made was to use light coconut milk, which came out fine. Thanks for the great recipe!

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Liz on 4.4.2011

My husband made this for me this weekend for Mother’s Day (UK). We LOVED it. It made enough for dinner and leftovers the next day. I had leant my slow cooker to a friend so we just used our dutch oven. We put the oven on full whack at first then turned it down for about an hour and it was good as gold. Can’t wait to use this recipe again in the slow cooker. We’re already planning on using it the next time we entertain – it’s the perfect combination of low effort and big impact.

31 Reviews

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Mikey J on 1.24.2015

Absolutely delicious and so easy. Will never order a takeaway again!

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Angel on 12.7.2013

I really wanted to love this recipe, but there is just something missing from the sauce. We eat a lot of curry and this recipe was just really bland to us.

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bricorssk on 9.24.2012

This is one of my go to recipes, very easy and wonderful when served with the saffron rice PW has on her site (one that goes with the tiki masala) There are a couple things I do to enhance the flavor though, 1st use a higher quality curry (penzys spice has great ones, I did not like this with mild or sweet curry though) and use more than called for and add Kosher salt.

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megan on 8.23.2012

I really like this chicken curry. It’s easy and delicious. I made a few little changes: I skipped the cornstarch,because I like it saucy over rice, and it was a good consistency. I skipped the chili peppers, because my curry powder has some heat to it. I didn’t have any garam masala on hand, so I just doubled the amount of curry powder I used. I cooked it on high for 4 hours, and at the end threw in 1/2 pkg frozen peas, about 1 cup salted, roasted cashews, and some chopped cilantro, and let it stay on keep warm for about 15 minutes to defrost the peas. The smell was amazing, and the curry delicious. I’m going to make it again with gram masala, and serve it over baked yams. I think people will find that their curry is only as good as their curry powder. I make my own, or if I’m feeling lazy, buy it from an Indian grocery store. Also, salt is important to bring out the flavors here. This is a new staple for me, thanks!

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Danka on 3.1.2012

I agree with the other reviewers who said the house smelled amazing, but the flavor was lacking. I love curry but am not familiar enough with cooking it that I knew what to do to fix it. But there was definitely something missing. Bonus for me that it was a crock-pot recipe. I’ll probably make it again and try adding some stuff.

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