Sunday, January 22, 2017

Slow Cooker Chicken Coconut Curry

I have just put all of the ingredients for this dish into my slow cooker and set it to cook. I love this meal. It is my third time making it so I thought it was about time I shared it with you.  Slow Cooker Chicken Coconut Curry is a recipe I found in a local food market newsletter, but I have altered it somewhat to simplify the ingredient list and the instrucions, so I will share it the way I make it my own kitchen.

I admit it does take a bit of time preparing the ingredients.  But once that is done you just layer it all in the slow cooker and let it simmer. So simple.  Just before I serve it I cook some vegetables to add to the dish.... peas, carrots, green beans, snow peas... whatever you select will work just fine.

And, I like to add a spoonful of plain Greek yogurt to my curry dishes too, just before serving.  It makes a soupy stew really creamy.  Mmmmm.

I do love the aroma of a nice light curry coming from my slow cooker... tantalizing, especially on a gloomy and cool Winter day!

I used chicken breasts here but thighs would be fine too. And if you don't have chicken stock, grab a boullion cube and make some!  I also like a light coconut milk, but if you only have full fat, go ahead and use it... just make the adjustment if you need the nutritional information or Smart Points values for tracking.

Slow Cooker Chicken Coconut Curry
makes 6 servings

  • 16 ounces of boneless skinless chicken cut into cubes
  • 3 medium white potatoes, scrubbed and cuts into cubes
  • 1 medim onion, peeled and sliced vertically
  • 1 large can (28 oz.) diced tomatoes
  • 1 cup chicken stock
  • 1 can (400 ml.) light coconut milk
  • 2 Tbs curry powder
  1. Coat the inside of your slow cooker with non-stick spray for ease of cleanup.
  2. Prepare ingredients as described.
  3. Stir curry powder into chicken broth.
  4. Layer ingredients in the slow cooker... potatoes, onions, chicken, tomatoes, chicken broth with curry powder.
  5. Put lid on slow cooker.
  6. Turn setting to HIGH for 15 minutes, then turn down to LOW and let cook for 7 to 8 hours.
  7. Turn setting to off. Prepare addition veggies as desired and divide among serving plates.
  8. Portion leftovers and freeze or store in fridge for one or two days at most.
Per serving, without additional veggies.
Weight Watchers Smart Points  = 6.

Calories 201
Fat 4g
Saturated Fat 3g
Carbohydrates 23g
Sugar 5g
Fibre 4g
Protein 16g

Slow Cooker Chicken Coconut Curry
Getting ready to serve.  Mmmm.  Smells great!

Slow Cooker Chicken Coconut Curry
With some petite green peas added.

Slow Cooker Chicken Coconut Curry
And a bit of yogurt for me.

Slow Cooker Chicken Coconut Curry
Stirred in...

Are you a fan of slow cookers?  All year round, or just in the Winter?