Crock Pot Coconut Curry Chicken

This recipe comes from my favorite crock pot cookbook 300 Slow Cooker Favorites. It’s a long recipe, but actually very easy. This time I actually did the cooking in the skillet ahead of time, although I’m not sure how much of a difference it really makes.

I used chicken quarters for mine, and threw them in frozen and with the skin.  You will need a 6 or 7 quart crock pot for this recipe.

Coconut Curry Chicken

What you need:

1/2 c all purpose flour
1/2 tsp salt
1/2 tsp pepper
12 skinless chicken thighs (I used quarters with the skin)
1 tbsp vegetable oil (I used olive oil)
2 onions chopped (I only had one)
4 cloves garlic, minced (I used diced garlic from a jar)
1 tbsp curry powder (I used about 1 1/2 tbsps)
1/2 c chicken stock
1 can coconut milk (make sure you get coconut milk and not coconut cream ~ it’s in the Asian section)
4 carrots peeled and sliced
1 can chickpeas ~ drained and rinsed
1 cup fresh or frozen peas (I used 2 cups of frozen)
1 granny smith apple cut into chunks ~ leave the skin on
1 cup plain yogurt
1/2 c cashews (for garnish)
1/4 c sweetened coconut, toasted (for garnish ~ but it’s worth doing, adds a lovely flavor)

What you do:

In a heavy plastic bag combine your flour, salt and pepper. Add chicken thighs to mixture and toss to coat. Pop them in the slow cooker when coated. (I skipped this step because my chicken was frozen and it turned out fine.) Reserve excess flour for next step. (I did add some flour in the next step)

In a large skillet, heat oil over medium heat. Add onions, garlic and curry powder. (breath in the amazing aroma for just a sec) 🙂 cook for 3 minutes or so until the onions are soft and translucent. Add the remaining flour (or a couple tablespoons if you skipped step 1), stir for a minute or so to let the flour cook a bit.

Stir in the chicken stock, coconut milk and bring it to a boil. Then throw in the carrots and chickpeas. Mix it all up so everything is well coated. Pour mixture over chicken in the crock pot.

Cover and cook for 5 to 7 hours on low. (the chicken was perfect from frozen to 7  hours in mine) or cook it on high for 2 1/2 to 4 hours. Make sure chicken juices run clear, and veggies are soft.

Stir in green peas, apple and yogurt. Cover and cook for another 15 minutes (great to do while you cook the rice).

Serve garnished with toasted coconut and cashews.

So what did we think?

FANTASTIC!! This was a delicious dish. I loved it, the toddler loved it and the husband even ate it. Not sure he’d say he loved it but he’s really a straight meat kinda guy. This was a perfect dish for us. We had yoga for Hanna this evening, and we usually grab chinese after, but we had a delicious, home cooked, healthy meal waiting for us when we got back.

Make it a meal:

To make this a meal all I did was cook up some basmati rice after we got home while the apple and peas were cooking a bit. Jasmine rice would have been great too. There is ample juice with this dish and it is delicious, so you really need something to soak up the flavor, whether it’s rice or some kind of bread. 🙂


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