Chicken coconut curry

Chicken coconut curry


2 people made this

About this recipe: Put this delicious chicken coconut curry on before you leave for work and come home to a very tasty result. Serve with some fluffy white rice and naan bread.

Denise Breese-Mauro

Serves: 6 

  • cooking spray
  • 900g skinless, boneless chicken thighs, cut into 2.5cm pieces
  • 800g chopped carrots
  • 640g chopped onion
  • 12 cloves garlic, minced
  • 2 tablespoons freshly grated root ginger
  • 800ml low salt chicken stock
  • 470ml light coconut milk
  • 2 tablespoons curry powder
  • 1 teaspoon salt
  • 25g chopped fresh cilantro
  • 2 tablespoons lime juice

Prep:30min  ›  Cook:6hr  ›  Ready in:6hr30min 

  1. Spray a non-stick frying pan with cooking spray and place over medium-high heat. Cook and stir chicken pieces in hot pan until lightly browned, about 3 minutes. Drain excess fat.
  2. Spread chicken, carrots, onion, garlic, and ginger in the bottom of a slow cooker.
  3. Whisk chicken stock, coconut milk, curry powder, and salt together in a bowl; pour over chicken mixture into slow cooker.
  4. Cook on Low for 6 to 8 hours (or cook on High for 3 to 4 hours). Stir in cilantro and lime juice.

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Reviews (2)


Enjoyed it but agree with Lauren it is very soupy. Next time will use less water in chicken stock. - 05 Mar 2016


It turned out to be quite soupy but that was fine. I didn't use 12 cloves of garlic, just 4. I also used Thai curry powder. - 15 Jan 2016

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