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Crockpot Coconut Curry Chicken

Tropical Crockpot Coconut Curry Chicken That Dances on Your Plate

Crockpot Coconut Curry Chicken is a vibrant dish that transports you to tropical shores with minimal effort, perfect for busy days.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Indian, Tropical
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 3 pounds Chicken Breasts boneless, skinless
For the Sauce
  • 1 can Coconut Milk can be substituted with almond or cashew milk for a lighter version
  • 1 cup Chicken Broth substitute with vegetable broth for a vegetarian twist
  • 2 tablespoons Curry Powder or garam masala for a unique taste
  • 4 cloves Garlic minced
  • 1 tablespoon Fresh Ginger or ground ginger
  • 2 tablespoons Fish Sauce use soy sauce for a vegetarian substitute
For the Vegetables
  • 1 medium Onion finely chopped
  • 1 large Red Bell Pepper sliced
  • 2 medium Carrots sliced
  • 1 cup Frozen Peas or fresh peas
  • ¼ cup Cilantro for garnish
For Serving
  • 4 cups Cooked Rice jasmine, basmati, or brown rice
  • 2 tablespoons Lime Juice or vinegar in a pinch
  • 1 tablespoon Brown Sugar or honey
  • to taste Salt and Pepper adjust to taste

Equipment

  • Crockpot

Method
 

Step‑by‑Step Instructions for Crockpot Coconut Curry Chicken
  1. Prepare the Chicken: Cut the chicken breasts into bite-sized pieces and place them in the bottom of the crockpot.
  2. Combine the Liquids: Pour coconut milk and chicken broth over the chicken, coating all pieces well.
  3. Mix in the Spices: Stir in curry powder, minced garlic, and fresh ginger until blended.
  4. Add the Vegetables: Layer chopped onion, sliced red bell pepper, and carrots on top of the chicken mix.
  5. Introduce the Final Touches: Add lime juice, fish sauce, brown sugar, salt, and pepper; stir to combine.
  6. Set the Crockpot: Cover and cook on low for 6–8 hours or high for 3–4 hours.
  7. Add the Peas: Stir in frozen peas about 30 minutes before cooking ends.
  8. Final Adjustments and Serve: Taste and adjust seasonings, serve over rice, and garnish with cilantro.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 300IUVitamin C: 40mgCalcium: 80mgIron: 3mg

Notes

Ensure chicken is cut into even pieces for uniform cooking. Customize spice levels to taste.

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