Coconut Curry Chicken

Name: Coconut Curry Chicken
Prep time: 5 h 20 min
Cook time: 5 h 20 min
Total time: 5 h 20 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 teaspoon reduced-sodium chicken bouillon granules; 473 milliliters hot cooked rice; 4 teaspoons curry powder; 1 garlic clove, minced; 59 milliliters thinly sliced green onions; 237 milliliters light coconut milk; 1 small onion, chopped; 0 teaspoons pepper; 2 mediums potatoes, peeled and cubed; 4 servings Raisins, flaked coconut and chopped unsalted peanuts, optional; 0 teaspoons salt; 454 grams boneless skinless chicken breast halves each)

The recipe Coconut Curry Chicken is ready in around 5 hours and 20 minutes and is definitely a tremendous gluten free and dairy free option for lovers of Indian food. This main course has 380 calories, 29g of protein, and 7g of fat per serving. This recipe serves 4. If you have chicken bouillon granules, raisins, potatoes, and a few other ingredients on hand, you can make it. Users who liked this recipe also liked Chicken Coconut Curry, Chicken Coconut Curry, and Coconut Curry Chicken.

Instructions

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.

Ingredients you will need

Cooking Spray

Potato

Whole Chicken

Onion

Equipment you will use

Slow Cooker

Frying Pan

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 for 5-6 hours or until meat is tender.

Ingredients you will need

Salt And Pepper

Coconut Milk

Bouillon

Meat

Garlic

Equipment you will use

Slow Cooker

Bowl

Serve chicken and sauce with rice; sprinkle with green onions.

Ingredients you will need

Green Onions

Whole Chicken

Sauce

Rice

Garnish with raisins, coconut and peanuts if desired.

Ingredients you will need

Coconut

Peanuts

Raisins

Equipment

Slow Cooker

Frying Pan

Bowl

Ingredients

Servings:

1teaspoon

reduced-sodium chicken bouillon granules 473milliliters

hot cooked rice 4teaspoons

curry powder 1

garlic clove, minced 59milliliters

thinly sliced green onions 237milliliters

light coconut milk 1small

onion, chopped 0teaspoons

pepper 2mediums

potatoes, peeled and cubed 4servings

Raisins, flaked coconut and chopped unsalted peanuts, optional 0teaspoons

salt 454grams

boneless skinless chicken breast halves each)

Recommended wine: Riesling, Gruener Veltliner, Sparkling Rose

Curry on the menu? Try pairing with Riesling, Gruener Veltliner, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Schloss Vollrads Riesling QbA. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 17 dollars per bottle.

Schloss Vollrads Riesling QbA

This Riesling has an exotic bouquet of mango, peach and ripe apple and has noticeable, natural residual sugar.You can enjoy this wine to accompany food, with friends, or simply by yourself to unwind.This wine is an ideal accompaniment to Asian spices such as curry, ginger, or lemon grass. It has perfect balance of acidity and natural sweetness and has the right characteristics to stand up to such exciting dishes.