This coconut chicken recipe is a popular Indian dish, and one of the most comforting things you can come home to on a busy day. Chicken is stewed in tomatoes, coconut milk, and hot or mild curry spices, making it perfect for smothering over steamed rice or, for a twist, piling into tacos!
You can leave the peppers out for a truly set-it-and-forget-it meal, but I find that green and red peppers bring more color to the dish, and give it a little bit of texture. And if you're using a hotter curry spice, the sweetness of the pepper will help tame the heat.
Slow Cooker coconut chicken
6
15 minutes
6 hours, 30 minutes
6 hours, 45 minutes
2 pounds (900 g) boneless, skinless chicken breasts, cut into 1" pieces
1 14.5-ounce (425 ml) can diced tomatoes
1 14-ounce (415 ml) can coconut milk
½ onion, thinly sliced
7 cloves garlic, minced
2 tablespoons (30 ml) brown sugar
2 tablespoons (30 ml) fresh ginger, minced
2 tablespoons (30 ml) curry powder, mild or hot
1 teaspoon salt
1 tablespoon lemon juice
¼ teaspoon pepper
1 green bell pepper, diced
1 red bell pepper, small diced
Fresh cilantro leaves, for garnish
In a 6-quart slow cooker, add in all ingredients from chicken to pepper. Mix to fully incorporate all ingredients.
Place lid on slow cooker, and set on "Low" for 6 hours.
Remove lid and stir all ingredients in the slow cooker. Add the bell peppers and stir through again. This is also a good time to taste the sauce and adjust seasoning, if necessary.
Replace lid. Set to "High." Cook for another 30-40 minutes, until the peppers have just softened.
When peppers have softened, spoon chicken and vegetables over rice, and garnish with fresh cilantro leaves.
Pro tip: To make the entire meal in the slow cooker, add halved potatoes (or quartered, if large) in at the beginning of cooking time. The starch from the potatoes will also help thicken the sauce!