Slow cooker creamy chicken and coconut curry

    5 hours 20 min

    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.

    112 people made this

    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 & ratings
    Average global rating:

    Reviews in English (70)


    Same as below, this recipe was very bland and watery, unfortunately I wouldn't make again  -  26 Jan 2017


    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


    I could only give this three stars because as written, it is pretty bland, soupy and tasteless. However, the hubby and I both love curry so I experimented and came up with what I believe is a 5-star dish. I used two cans of 13.5oz coconut milk, about 1/2 cup of chicken broth, about 1 cup matchstick carrots, diced yellow potatoes, 3 yellow onions diced, about 1 tblsp freshly ground black pepper, 1/4 cup plus 2 tblsp curry, 1 tblsp of chopped garlic and sea salt to taste. I did not dice the chicken breasts since the slow cooker makes the chicken so tender. The last hour I added the red bell pepper, about a 1 and half cups of sweetened flake coconut and the cornstarch which probably wasn't needed but did thicken it a bit more. I then served it over white rice made with milk, water and butter. These changes made this an awesome dish though probably not very low calorie. However, the flavor was perfect and reminded me of a good vegetarian Vietnamese dish (basically veggies in a coconut broth). I know I could have made this without the crock pot but am always looking for slow cook recipes to help with busy schedules. Cook on Sunday, eat leftovers most of the week.  -  08 Aug 2012  (Review from Allrecipes US | Canada)