Thursday, November 14, 2013

Easy Peasy Curried Slow Cooker Coconut Chicken Stew

I have come to really love the combination of coconut milk and curry.  This dish was thrown together yesterday.  It was a full day and I wanted to make use of my slow cooker in order to free up my afternoon… and it is delicious.  I know the name is long... Curried Slow Cooker Coconut Chicken Stew... quite a mouthful.... but hey, it matches the dish!

It is only a mild curry so if you are not a voracious fan, like I have become, it would suit you nicely.  If you like a hotter curry, add more powder to the mix.

And it smelled wonderful while it cooked away all afternoon.  At dinnertime, all I had to do was put a couple of small white potatoes in the mike for The Captain… he chose them over rice for a change.  And for me, half a baked spaghetti squash… lately I have been baking a couple of squashes in the oven at the same time so I will have some ready to reheat on the fly when I am in a hurry to get dinner on the table.

Sound good?  Here is my recipe… hope you will give it a try.  Of course you can use a lower fat version of coconut milk here, and if you don’t use baby carrots, just cut up some large ones into 1/2-inch chunks.  A yellow or orange pepper would be nice as well.

Curred Slow Cooker Coconut Chicken Stew

Curried Slow Cooker Coconut Chicken Stew
Makes 6 servings
  • 1 Tbs coconut oil
  • approximately 1-1/2 pounds boneless, skinless chicken breasts, cut in 1-inch cubes
  • 2 cups baby carrots
  • 3 cups sliced white onions
  • 1 red pepper, cut in large slivers
  • 5 cloves garlic, peeled, smashed and minced
  • 1 Tbs grated fresh ginger root
  • 1-1/2 cups chicken 
  • 200 ml (1/2 can) coconut milk
  • 1 Tbs curry powder
  • dash of salt
  • drizzle of lemon juice
  • fresh cilantro to garnish
  1. Melt coconut oil in large skillet over MEDIUM-HIGH heat.  Add the chicken pieces and cook till browned, about 5 or 6 minutes. Stir occasionally.
  2. Meanwhile layer carrots, onions, red pepper, garlic and ginger in the slow cooker.
  3. Mix the broth, coconut milk, curry powder, and dash of salt together in a medium bowl and then pour over the contents of the slow cooker.
  4. Cover slow cooker and set to LOW for 5 to 6 hours.
  5. Serve with a drizzle of lemon juice and fresh cilantro to garnish.

Per serving.
Weight Watchers P+ =  5.
Calories 226; Protein 29g;  Carbohydrate 14g; Fat 6g; Fibre 3g.

Nov 13 chicken 001
Everything in slow cooker and ready to cover and cook

Nov 13 chicken 2 001
All cooked and ready 

Nov 13 chicken 2 002
Stir a bit to combine the ingredients and then serve

Nov 13 chicken 2 003
Over baked spaghetti squash for me... and baked potato for The Captain

If you like it, would appreciate the PIN.. thanks so much.

Are you a curry fan?  Do you use your slow cooker much?


Thanks for leaving me a comment.