Crock pot Coconut Chicken Curry

I have been doing some experimenting with my food these past couple days. I have been strapped for time, and wanting to eat good home cooked meals, so I of course turned to my right hand man, the crock pot. Last night’s menu consisted of something way out of my norm, curry anyone? Sure. I couldn’t find a recipe I loved, so I just did what I do best and created my own.

Crock pot Coconut Chicken Curry
Serves 4

Ingredients:
4 boneless skinless chicken breasts
1 medium yellow onion chopped
2 medium tomatoes chopped (you could use 1 can of diced tomatoes) 
5 cloves of garlic, minced
1/2 tsp of chili powder (you can increase this if you like more heat)
1 can of coconut milk
1/4 tsp red pepper flakes
3 TBS curry powder
1 tsp ground cumin
1 TBS olive oil

Combine these ingredients in the crock pot and cook on high for 4 hours or on low for 8. I ate mine all by it’s lonesome, but you could easily serve it over brown rice to make it a little more hearty. I think that it would be delicious to add some diced yellow and red peppers, carrots, or potatoes to up the veggie count as well. This would be a great meal to make ahead for a busy week. I actually really liked the taste of it reheated because the flavors had a chance to set in.


Do you like curry? Do you have a go to recipe? I could insert a rhyme here about how this is curry is perfect meal when you’re in a hurry…but I won’t. 😉