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Coconut Chicken Curry (8 ww pts if using curry powder, 10 pts if using sauce)

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Ingredients

  • 4 boneless skinless chicken breasts or thighs
  • 3 medium potatoes, peeled and chopped
  • 1 medium onion, sliced
  • 1 pkg fresh baby spinach
  • 1 can (14 ounce size) coconut milk
  • 1 cup chicken stock
  • 2 TBSP curry powder (omit if using curry sauce)
  • 1 serving of S&B golden curry sauce mix, med hot
  • 1 teaspoon hot pepper sauce (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Details

Servings 4

Preparation

Step 1

Place potatoes and onion in crockpot. Top with chicken breasts/thighs.

Combine coconut milk, broth, curry powder or sauce,& pepper sauce if desired, salt and pepper in medium bowl. Pour over chicken. Cover; cook on LOW 6 to 8 hours. About 30 minutes before serving, add spinach to crock- pot.

Top with chopped basil at serving

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