Coconut Curry Chicken

My three year old is totally in that stage where his initially reaction to all food is, “No, I don’t really like that,” – one day he likes something, the next day he doesn’t (but has to eat it anyway ;)

Last week, I shared my triumph on Facebook, when halfway through the meal with his mouth full he looked at me and said, “You can make this every night, mommy!” I was elated; and was especially happy that I already froze a batch for another night.

coconut curry chicken

Since switching to homemade seasonings, I have yet to perfect many of them which sometimes leaves us feeling like things don’t have much taste. Not the case in this instance!

To Freeze: Cook per the directions and let cool. Bag chicken and sauce and place in the freezer (I bagged half the recipe, about 1/2 pound of chicken over rice served all of us 1 meal and some extra for lunches). For serving, thaw in fridge overnight and place in slow cooker to heat through, about one hour before serving!

I hope you enjoy!

Coconut Curry Chicken
Prep time
Cook time
Total time
This recipe is so flavorful. The ingredients seem like they might be strong, but the curry and coconut milk create a more mild, smooth, and creamy taste and texture.
Serves: 8 (or more)
  • 1 or 1.5 lbs boneless, skinless chicken thighs
  • 2 medium onions, halved and thinly sliced
  • 6 cloves garlic, thinly sliced
  • 14-16 dime-sized slices of peeled, fresh ginger (about 1 ounce)
  • 2 Tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1.5 teaspoons sea salt
  • ½ teaspoon pepper
  • ½ cup water
  • 1 Granny Smith Apple, chopped (or a different tart variety)
  • 1 can unsweetened coconut milk
  • For serving:
  • chopped green onions (optional)
  • over brown rice
  1. In the slow cooker, toss chicken in onion, garlic, ginger, curry powder, cumin, salt and pepper. Add ½ cup off water. Cover & cook 4 hours on high, or 8 hours on low.
  2. Stir in coconut milk and apple, cook until heated through (20-30 minutes; if you’re using more than one pound of meat add another ½ cup or so of water, or to your desired consistency)
  3. Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.
  4. To serve, garnish with green onions, if desired and serve over rice.

Recipe adapted from Curry Chicken
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5 Responses to Coconut Curry Chicken
  1. Kellie
    October 24, 2013 | 3:51 pm

    Do you make this in a crockpot or stovetop? Any liquids to the chicken at first? Looks delicious!

    • Becca V
      October 24, 2013 | 6:47 pm

      I made it in the slow cooker, you certainly could use the stove top, but I especially liked the longer cook time because of the amount/strength of ginger and garlic. Oh, yes, I added a little water to start the chicken in (but didn’t write it, so I will add that now :) Thanks, Kellie!

  2. […] fun! We’ve fully transitioned into comfort meals, like our new favorite 3-year old approved Coconut Curry Chicken; and experimented with a few more dairy-free recipes, which can prove to be a home-run or a […]

  3. […] require a different approach or ingredients (like using more canned coconut milk, such as in this Coconut Curry Chicken or crock-pot egg […]

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