Best 8 Crock Pot Curry Chicken With Coconut And Peanuts Recipes

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Searching for a comforting and flavorful dish that blends the essence of Southeast Asian cuisine? Look no further than our compiled article on the best crock pot curry chicken with coconut and peanuts. Discover a symphony of flavors where tender chicken simmers in a creamy coconut curry infused with aromatic spices, and roasted peanuts add a delightful crunch. This culinary journey promises to provide a taste of paradise, transforming your kitchen into a haven of mouthwatering aromas. Get ready to embark on a culinary adventure as we explore the tantalizing world of crock pot curry chicken with coconut and peanuts.

Let's cook with our recipes!

COCONUT CHICKEN CURRY - CROCK POT



Coconut Chicken Curry - Crock Pot image

Make and share this Coconut Chicken Curry - Crock Pot recipe from Food.com.

Provided by Derf2440

Categories     Curries

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
4 boneless skinless chicken breast halves
3 medium potatoes, peeled and chopped
1 medium onion, sliced
1 (14 ounce) can coconut milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons curry powder (or to taste)
1 teaspoon hot sauce (optional, more if desired)
1 cup chicken broth
1 (10 ounce) package frozen peas, thawed
2 -3 tablespoons toasted flaked coconut (optional)

Steps:

  • Heat oil in a medium fry pan.
  • Add chicken breasts and brown on both sides.
  • Place potatoes and onion in crock pot.
  • Place chicken breasts on top.
  • Combine coconut milk, salt, pepper, curry powder, hot sauce and chicken broth in a bowl and stir thoroughly.
  • Add to crock pot.
  • Cover and cook on low 6 to 8 hours.
  • One half hour before serving, add peas on top of chicken mixture.
  • Just before serving, stir mixture thoroughly and sprinkle with toasted coconut if using.
  • Serve over rice or Asian noodles, if desired.

SLOW COOKER PEANUT CHICKEN CURRY RECIPE



Slow Cooker Peanut Chicken Curry Recipe image

This incredible slow cooker peanut chicken curry is one of my favorite curries. It is deliciously creamy and packed full of flavor.

Provided by Gus

Categories     dinner

Time 8h20m

Number Of Ingredients 16

1 kg (2.2 lb) chicken thigh, cubed
2 Tbsp sugar
¼ cup fish sauce
¾ cup crunchy peanut butter
¾ cup red curry paste (See Below)
400 ml (13.5 fl oz) can coconut milk
2 Tbsp oil
2 Tbsp dried red chilies, crushed
2 onions, diced
3 tsp garlic, crushed
1 tsp lemon rind, grated
2 tsp shrimp paste
1 Tbsp cumin, ground
1 Tbsp paprika
2 tsp turmeric, ground
1 tsp black pepper, ground

Steps:

  • Prepare the red curry paste by blending all of the paste ingredients in a blender.
  • In a frypan over high heat, fry the curry paste until fragrant. Roughly 3-5 minutes
  • In a slow cooker, add the chicken, coconut milk, peanut butter, sugar, curry paste, and fish sauce.
  • Cook for 6-8 hours on low.
  • If the oil has pooled on top of the curry, then gently skim it off the top.
  • Season with salt and pepper.
  • Serve & Enjoy.

Nutrition Facts : ServingSize 335.0 g, Calories 801.0 kcal, Fat 61.4 g, SaturatedFat 24.2 g, TransFat 0.2 g, Cholesterol 166 mg, Sodium 1370 mg, Carbohydrate 27 g, Fiber 23 g, Sugar 11 g, Protein 81 g

CROCK POT CURRY CHICKEN WITH COCONUT AND PEANUTS



Crock Pot Curry Chicken With Coconut and Peanuts image

Make and share this Crock Pot Curry Chicken With Coconut and Peanuts recipe from Food.com.

Provided by canarygirl

Categories     Curries

Time 7h15m

Yield 6 serving(s)

Number Of Ingredients 15

2 lbs boneless skinless chicken
1 large onion
3 garlic cloves
2 tablespoons peanut oil
1 beef double bouillon cubes (Knorr)
3 tablespoons curry powder
1 tablespoon minced ginger
3 tablespoons peanut butter
1 tablespoon chopped cilantro
1/2 glass white wine
1 cup hot water
salt
white pepper
7 ounces coconut milk
cornstarch, and water to thicken (I use 1/4 cup water and 3 tablespoons cornstarch, about)

Steps:

  • Cut chicken into cubes, and sprinkle with salt and pepper.
  • Slice onion in julienne, and mash garlic.
  • Heat oil in a small sauteé pan, and brown garlic and onions.
  • Set aside.
  • Mix hot water with bouillon cube and peanut butter, until both have dissolved/melted.
  • Combine this with the coconut milk, curry, ginger, cilantro and wine.
  • Put chicken in crock pot.
  • Top with onions and garlic, and then with liquid mixture.
  • Cook on low heat for about 6-7 hours, or until cooked through and tender.
  • Add cornstarch slurry to thicken as desired.
  • Serve over steamed rice, with chopped cilantro and peanuts to garnish.
  • I like it a bit spicy, so I also add chopped chilies, or cayenne to the dish.

COCONUT CURRY CHICKEN AND VEGETABLES IN THE SLOW COOKER



Coconut Curry Chicken and Vegetables in the Slow Cooker image

Try this easy coconut curry in your slow cooker with sweet potato, green beans, bell pepper, and onion. Serve over either riced cauliflower or jasmine rice, as you prefer.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 7h20m

Yield 6

Number Of Ingredients 17

1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 cups fresh green beans, trimmed
1 sweet potato, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch cubes
½ medium onion, cut into 1-inch cubes
3 cloves garlic, minced
1 tablespoon minced fresh ginger
¾ cup chicken broth
2 tablespoons curry powder
2 teaspoons kosher salt
1 teaspoon cumin
1 teaspoon ground turmeric
½ teaspoon cayenne pepper
1 (15 ounce) can full-fat coconut milk
¼ cup cashew butter
½ cup chopped raw cashews
¼ cup chopped fresh cilantro

Steps:

  • Combine chicken, green beans, sweet potato, bell pepper, onion, garlic, and ginger in a slow cooker.
  • Stir together chicken broth, curry powder, kosher salt, cumin, turmeric, and cayenne pepper in a small bowl. Pour into slow cooker and stir into chicken and vegetables. Cover slow cooker.
  • Cook on Low until chicken is cooked through and vegetables are fork tender, about 6 hours.
  • Whisk together coconut milk and cashew butter in a bowl until all the lumps are gone. Add to slow cooker and continue cooking for 1 more hour. Garnish with chopped cashews and cilantro.

Nutrition Facts : Calories 470.1 calories, Carbohydrate 25.4 g, Cholesterol 65.4 mg, Fat 29 g, Fiber 5.5 g, Protein 31 g, SaturatedFat 16.3 g, Sodium 1021.4 mg, Sugar 5.1 g

SLOW-COOKER COCONUT CURRY CHICKEN



Slow-Cooker Coconut Curry Chicken image

My husband and I love this slow-cooker coconut curry chicken! It's a breeze to prepare and it tastes just like a meal you'd have at your favorite Indian or Thai restaurant. —Andi Kauffman, Beavercreek, Oregon

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 2 servings.

Number Of Ingredients 12

1 medium potato, peeled and cubed
1/4 cup chopped onion
2 boneless skinless chicken breast halves (4 ounces each)
1/2 cup light coconut milk
2 teaspoons curry powder
1 garlic clove, minced
1/2 teaspoon reduced-sodium chicken bouillon granules
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup hot cooked rice
1 green onion, thinly sliced
Optional: Raisins, shredded coconut and chopped unsalted peanuts

Steps:

  • Place potatoes and onion in a 1-1/2- or 2-qt. slow cooker. In a large skillet coated with cooking spray, brown chicken on both sides. Transfer to slow cooker. , In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low 4-5 hours, until meat is tender., Serve chicken and sauce with rice; sprinkle with green onions. If desired, garnish with raisins, coconut and peanuts.

Nutrition Facts : Calories 353 calories, Fat 7g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 266mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein.

COCONUT CURRY CHICKEN



Coconut Curry Chicken image

My husband and I love this yummy dish! It's a breeze to prepare in the slow cooker, and it tastes just like a meal you'd have at your favorite Indian or Thai restaurant. -Andi Kauffman, Beavercreek, Oregon

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 4 servings.

Number Of Ingredients 12

2 medium potatoes, peeled and cubed
1 small onion, chopped
4 boneless skinless chicken breast halves (4 ounces each)
1 cup light coconut milk
4 teaspoons curry powder
1 garlic clove, minced
1 teaspoon reduced-sodium chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked rice
1/4 cup thinly sliced green onions
Raisins, shredded coconut and chopped unsalted peanuts, optional

Steps:

  • Place potatoes and onion in a 3- or 4-qt. slow cooker. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. , Transfer to slow cooker. In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low until meat is tender, 5-6 hours., Serve chicken and sauce with rice; sprinkle with green onions. Garnish with raisins, coconut and peanuts if desired.

Nutrition Facts : Calories 350 calories, Fat 7g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 265mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

SLOW-COOKER COCONUT CURRY CHICKEN



Slow-Cooker Coconut Curry Chicken image

Serve slow cooked chicken and vegetable mixture with rice for a hearty Asian dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h35m

Yield 6

Number Of Ingredients 17

12 chicken thighs (about 3 lb), skinned
2 teaspoons garlic salt
3 teaspoons canola oil
1 large onion, cut into 1-inch pieces
6 carrots, cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
5 cloves garlic, finely chopped
2 tablespoons finely chopped gingerroot
2 teaspoons grated lime peel
2 tablespoons curry powder
1 teaspoon salt
1 tablespoon Sriracha sauce
1 can (13.66 oz) coconut milk (not cream of coconut)
1/4 cup whipping cream
1 1/2 cups uncooked long grain rice
1 tablespoon lime juice
1/2 cup chopped fresh cilantro

Steps:

  • Spray 6-quart slow cooker with cooking spray. Sprinkle chicken with garlic salt. In 12-inch skillet, heat 1 1/2 teaspoons of the oil over medium-high heat. Add 6 of the chicken thighs; cook 6 to 8 minutes, turning once, until browned. Place chicken in slow cooker. Repeat with remaining 1 1/2 teaspoons oil and chicken.
  • Add onion, carrots, celery, garlic, gingerroot, lime peel, curry powder and salt to skillet. Cook 5 minutes, stirring frequently. Add mixture to slow cooker. Stir in Sriracha sauce, coconut milk and whipping cream.
  • Cover; cook on High heat setting 4 hours.
  • About 15 minutes before serving, cook rice as directed on package. Stir lime juice and cilantro into slow cooker. Serve chicken and vegetable mixture with rice.

Nutrition Facts : Calories 470, Carbohydrate 53 g, Fat 1 1/2, Fiber 4 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1010 mg

SLOW COOKER COCONUT CURRY CHICKEN



Slow Cooker Coconut Curry Chicken image

Wonderful delicious tropical taste! Impressive, full flavored, and great looking, easy to make meal. Enjoy!

Provided by mikeyv

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 5h20m

Yield 6

Number Of Ingredients 13

2 pounds skinless, boneless chicken breasts, cut into cubes
2 potatoes, peeled and cubed
1 onion, chopped
1 clove garlic, minced
1 (13.5 ounce) can coconut milk
1 cup chicken broth
¼ cup curry powder
¼ teaspoon salt
¼ teaspoon ground black pepper
1 red bell pepper, chopped
1 tablespoon cornstarch
1 tablespoon raisins, or to taste
1 tablespoon flaked coconut, or to taste

Steps:

  • Place chicken, potatoes, onion, garlic, coconut milk, chicken broth, curry powder, salt, and black pepper in a slow cooker.
  • Cook on Low for 4 hours. Add red bell pepper and continue to cook for 45 minutes. Stir in cornstarch and cook until thickened, about 15 minutes more. Sprinkle with raisins and coconut flakes to serve.

Nutrition Facts : Calories 380.9 calories, Carbohydrate 22.7 g, Cholesterol 78.9 mg, Fat 18.2 g, Fiber 4.6 g, Protein 33.4 g, SaturatedFat 13.7 g, Sodium 337.8 mg, Sugar 3.5 g

Tips:

  • For a richer flavor, use full-fat coconut milk instead of light coconut milk.
  • If you don't have curry powder, you can substitute a mixture of ground cumin, coriander, and turmeric.
  • To make the curry spicier, add a teaspoon or two of chili powder or cayenne pepper.
  • If you don't have a slow cooker, you can cook the curry on the stovetop over medium heat for about 30 minutes, or until the chicken is cooked through.
  • Serve the curry with rice, noodles, or your favorite side dish.

Conclusion:

This Crock-Pot Curry Chicken with Coconut and Peanuts is a delicious and easy-to-make meal that is perfect for a busy weeknight. The chicken is cooked in a creamy and flavorful coconut sauce that is packed with spices and vegetables. The peanuts add a nice crunchy texture and a pop of flavor. This curry is sure to be a hit with your family and friends.

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