Slow-Cooker Coconut Curry Chicken
My husband and I love this yummy dish! It’s a breeze to prepare in the slow cooker, and it tastes just like a meal you’d have at your favorite Indian or Thai restaurant. —Andi Kauffman, Beavercreek, Oregon
Slow-Cooker Coconut Curry Chicken Tips
How can you make this slow-cooker coconut curry chicken recipe low-carb?
If you are on a low-carb diet, consider switching out the white rice in this coconut curry chicken recipe with cauliflower rice. Swap the potatoes in the curry with a root vegetable such as rutabaga or turnip, or even use sweet potatoes instead.What are some variations of this slow-cooker coconut curry chicken recipe?
For a bit of extra flavor, use chicken thighs instead of chicken breasts. You could fry a teaspoon of cumin seeds in a small bit of oil and add those to the potatoes and onions in the slow cooker at the start. Or add a bit of garam masala for extra spice, or even some pureed chile peppers. Stir in a little lime or lemon juice at the finish to brighten the curry. When serving, add a dollop of yogurt for tang.Coconut milk is most often used for curries—don't confuse or exchange it with cream of coconut as a variation in this recipe because cream of coconut sometimes contains added sugars.
How do you store slow-cooker coconut curry chicken?
Leftover coconut curry chicken should be stored in the refrigerator in an airtight container for up to 3 days. Once it's gone, try one of these Indian chicken recipes next. Here's more on how to make curry.—Mark Neufang, Taste of Home Culinary Assistant
