Slow cooker creamy chicken and coconut curry

    Slow cooker creamy chicken and coconut curry


    31 people made this

    About this recipe: Chunks of chicken are slow-cooked in a creamy coconut curry with potatoes and red pepper. It's delicious garnished with raisins and a sprinkling of desiccated coconut.

    Serves: 6 

    • 900g skinless, boneless chicken breasts, sliced into chunks
    • 2 potatoes, peeled and cubed
    • 1 onion, chopped
    • 1 clove garlic, minced
    • 1 (400g) tin coconut milk
    • 240ml chicken stock
    • 25g curry powder, or to taste
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 red pepper, sliced
    • 1 tablespoon cornflour
    • 1 tablespoon raisins, or to taste
    • 1 tablespoon desiccated coconut, or to taste

    Prep:20min  ›  Cook:5hr  ›  Ready in:5hr20min 

    1. Place chicken, potatoes, onion, garlic, coconut milk, chicken stock, curry powder, salt and black pepper in a slow cooker.
    2. Cook on Low for 4 hours. Add red pepper and continue to cook for 45 minutes. Stir in cornflour and cook until thickened, about 15 minutes more. Stir slowly to avoid mashing the potatoes.
    3. Sprinkle with raisins and coconut to serve.


    You could also serve with freshly grated coconut if you prefer.

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    Reviews (1)


    Bland, too watery - lacking in any curry taste. Followed this recipie to the letter - almost. I added more cornflour in the attempt to thicken. Also added additional curry paste to try and increase the flavour. Both without success. Pretty upset - 20 Nov 2016

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