Coconut Curry Chicken

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Main Courses | Apr, 29 2019

Coconut Curry Chicken

This coconut curry chicken dish was the perfect opportunity for me to use my crockpot.  Besides being easy to use, slow cooking really enhances the flavor of your meal.  Along with the turmeric cauliflower rice, this has some great spice to it.  Bon Appétit!


(For the Chicken)

  • 2 Chicken Breasts
  • 1 Teaspoon grapeseed oil or coconut oil
  • 2 (13.5 ounces) cans of coconut milk (you can use lite coconut milk as well)
  • 2 Tablespoons dried basil leaves
  • 2 Teaspoons salt
  • 3/4 Teaspoon pepper
  • 1/2 Teaspoon yellow curry powder
  • 1/2 or 3/4 teaspoon chili powder (depending on how spicy you want it)
  • 1 large red onion
  • 8 cloves of garlic, minced
  • 2 jalapenos, seeded and finely minced
  • 1 Teaspoon fresh ginger, grated or minced
  • 1/3 to 1/2 cup cilantro, chopped for garnish

(For the Cauliflower Rice)

  • 1/2 head of cauliflower, riced
  • 1 tablespoon grapeseed or coconut oil
  • 2 cloves of garlic, minced
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper


(For the Chicken)

  • Heat a large skillet to medium-high heat and add the oil. Cook the chicken breasts for about 2 minutes on each side to seal in the juices
  • In crock-pot, combine coconut milk, basil, salt, pepper, yellow curry, and chili powder. Stir to combine.
  • Add chopped red onion, garlic and jalapenos to crock pot
  • Add the chicken to the crockpot, stir to combine
  • Cook on high for 4-5 hours or on low for 6-8 hours
  • Remove the chicken and place on a plate or cutting board to allow it to cool for a few minutes, then shred or cut the chicken 
  • ***Optional*** Use corn starch and cold water to thicken up the basil sauce in the crockpot
  • Add ginger to crock pot
  • Add chicken back into the crockpot
  • Allow to heat through for a few minutes then enjoy!

(For the Cauliflower Rice) 

  • Heat the oil in a skillet or wok
  • Add the garlic and turmeric and allow to sauté until fragrant, about one to two minutes
  • Add the cauliflower rice, salt, and pepper and cook until combined and almost tender
  • Allow sitting with a lid on for a few minutes to continue tenderizing

Use Cilantro on top for a fresh garnish!


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