Warm Coconut Chicken Curry

Warm Coconut Chicken Curry


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Serve this curry over rice and topped with fresh cilantro. Substitute the peas for broccoli and for a little more spice, double the amount of spices!

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Time needed

8 hour cooking

Serving Size / Yield

4 servings


  • 1 lb. boneless, skinless chicken breasts
  • 1 medium onion, sliced thin
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 2 medium sweet potatoes, peeled and diced
  • 1/2 C. coconut milk
  • 1/2 C. chicken stock
  • 1 (15 oz.) can tomato sauce
  • 2 Tbs. curry powder
  • 1 tsp. salt
  • 1/2 tsp. cayenne powder
  • 1 C. frozen peas
  • 2 Tbs. lemon juice

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Whisk together the coconut milk, chicken stock, tomato sauce, curry powder, salt, ad cayenne in the bottom of the crockpot. Add in the chicken, onion, chickpeas, and sweet potatoes. Gently toss the ingredients together to even coat. Cook on low for 8 hours. Stir in the peas and lemon juice 5 minutes before serving.

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