Easiest Way to Cook Yummy Crockpot curried coconut chicken

Crockpot curried coconut chicken. Combine coconut milk, salt, pepper, curry powder, hot sauce and chicken broth in a bowl and stir thoroughly. One half hour before serving, add peas on top of chicken mixture. This slow cooker coconut curry chicken is made with chicken breast, full-fat coconut milk, green curry paste, and a squeeze of lime.

Curry paste, coconut milk, and ginger add a ton of flavor to this healthy dinner recipe. Put everything into your crockpot then walk away until dinner! This spectacular crock pot curry chicken recipe combines Indian spices with coconut flavors to produce a warm and satisfying curry. You can have Crockpot curried coconut chicken using 17 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Crockpot curried coconut chicken

1. Prepare 1 of whole chicken skinned and cut up.
2. You need 1/2 of large butternut squash cubed.
3. You need 6 of white cap mushrooms sliced.
4. It's 5 of carrots peeled and chopped.
5. You need 1 of medium yuca peeled and cubed.
6. It's 1/2 of can tomato paste.
7. You need 1 of can coconut milk.
8. Prepare 1/2 tbsp of garlic powder.
9. It's 1/2 tbsp of onion powder.
10. You need 1/4 tsp of ground nutmeg.
11. It's 2 tsp of dried cilantro.
12. It's 1/2 tsp of ground ginger.
13. It's 1/2 tsp of ground cumin.
14. Prepare 1 tbsp of ground pink himalayan salt.
15. You need 1/4 tsp of cayenne pepper.
16. It's 2 tbsp of curry powder.
17. Prepare 2 tbsp of oil of choice. I used grapeseed oil.

In keeping with our crockpot theme, I adjusted it to my Western palate with my own crockpot curry chicken recipe. The addition of coconut milk definitely. Actually, as I type, the Crock-Pot is bubbling away in the kitchen; and I'm not afraid to say that I've made this recipe three times in the past Which goes to show just how good this creamy coconut curry chicken is. Or maybe it shows that I'm an intrinsically obsessive.

Crockpot curried coconut chicken instructions

1. Pan sear chicken in 2 tbsp oil of choice until brown.
2. Pour coconut milk, seasonings, and tomato paste in crockpot, stir until blended well and set to high..
3. Peel and cut vegetables into large cubes and place in crockpot. Stir until wet.
4. When chicken is browned on all sides, place in pot along with oil drippings, stir until wet, and turn setting to low..
5. Cover and leave for 4 hours. Check, stir, and leave again for another 4 hours..
6. Serve and enjoy!.

Thai chicken coconut soup (Tom Kha Gai) made with coconut milk, red Thai curry paste, brown sugar and lime zest create the perfect blend of Thai flavor. A creamy crock pot thai chicken coconut soup inspired by a tom kha gai soup. Today's recipe for crock pot coconut chicken and cauliflower rice stew is one of those set-it-and-forget-it meals that comes together in a flash and then cooks nice and sloooow, allowing the flavors to develop and do their thang while you go about your day. With a crock pot there is no preheating, no keeping an eye on it so it doesn't over cook, no stirring. Serve over brown basmati or jasmine rice topped with fresh cilantro, mint or basil and maybe even some shredded coconut.