[What I Ate Wednesday #24] Slow Cooked Coconut Chicken Curry

This week was an epic fail in the world of food photo taking, so instead I’m going to share with you a new recipe for coconut chicken curry that I tried this week. I stumbled upon it on Pinterest months ago but hadn’t had a chance to make it yet, despite being on a recipe-posting rampage.

As always, thank you to Jenn at Peas & Crayons for hosting!

I absolutely love everything about Indian food: the smells, the spices, the refreshing kick in the mouth it gives you. But, it’s one of those things I feel like I need to go out to a restaurant to enjoy. If I tried to make it at home, I know I would inevitably mess it up and ruin the experience of eating Indian food for me, all by my own doing.

Well, I got over my fears and decided to give it a try. I had a can of coconut milk and bottle of garam masala sitting in the cupboard for a while anyway, so why not? It turned out great, and even though we’ve been eating it for dinner three nights in a row, we still love it. Pour it over some white rice, and you’ve got yourself a hearty meal. Perfect for those cold, winter nights!

Crockpot Coconut Chicken Curry_CDAH


  • 2.5 lbs boneless, skinless chicken breasts, cut into large cubes
  • 1 large onion, peeled and diced
  • 2 cloves garlic, peeled and smashed
  • 1 large bell pepper, seeded and diced
  • 2 cups mushrooms
  • 1 can (156ml) tomato paste
  • 1 can (~400ml) coconut milk
  • 1.5 tsp salt
  • 1 tbsp curry powder
  • 1 tbsp garam masala
  • 1 tbsp red pepper flakes (optional, for additional heat)
  • 4 tbsp Water + 3 tbsp cornstarch (or as desired)


  1. Place raw, cubed chicken inside the slow cooker.
  2. In a large bowl, combine the garlic, tomato paste, coconut milk, salt, curry power, garam masala, and red pepper flake. Stir the sauce well until evenly combined. Add the diced onion and bell pepper to your sauce and mix well.
  3. Pour the sauce mix on top of the chicken, and mix well until the chicken is evenly coated. Add crushed pepper flakes if using any, then close the lid. Cook on low for 6 hours.
  4. An hour before serving, mix together water and cornstarch until the cornstarch is completely dissolved. (Our sauce was runny, probably because of the liquid from the mushroom, so we added quite a bit of cornstarch.) Add to the chicken curry and mix well. Place the lid back on for the rest of the cooking time.
  5. Serve on top of fresh white rice like jasmine rice. Dig in, and try not to eat it all at once!

Source:  Inspired by Tasty Kitchen



[does not include calories for rice]

Servings Per Recipe: 6 • Serving Size: ~1.5 cups • Calories: 293.2
Total Fat: 1.8 g • Cholesterol: 106.7 mg • Sodium: 730.1 mg
Carbs: 16.0 g • Dietary Fiber: 2.9 g • Protein: 43.3 g
WeightWatchers® PointsPlus™: 3 per serving
*All nutritional info is estimated using MyFitnessPal. Actuals may differ based upon product brand.


6 thoughts on “[What I Ate Wednesday #24] Slow Cooked Coconut Chicken Curry

  1. Pingback: Budgeting & Meal Planning #7 | cutedogsandhugs

  2. Pingback: [What I Ate Wednesday #25] BBQ Meatloaf Muffins | cutedogsandhugs

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