Coconut Chicken Curry

44
Coconut Chicken Curry

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • yields 4 servings

  • 4

    boneless skinless chicken breasts or thighs

  • 3

    medium potatoes, peeled and chopped

  • 1

    medium onion, sliced

  • 1

    can drained garbanzo beans (optional)

  • 1

    pkg fresh baby spinach (optional)

  • 1

    can (14 ounce size) coconut milk

  • 1

    cup chicken broth or l jar curry sauce

  • teaspoon curry powder (omit if using curry sauce

  • 1

    teaspoon hot pepper sauce (optional)

  • ½

    teaspoon salt

  • ½

    teaspoon black pepper

  • 1

    package (10 ounce size) frozen peas (if not using garbanzo and spinach)

Directions

Place potatoes and onion in crockpot. Top with chicken breasts/thighs. Combine coconut milk, broth, curry powder, 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 peas to crock- pot. Serve over hot cooked rice, if desired.


Nutrition

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