Maureen Fraîche

Mixing Business and Pleasure in the Kitchen

Crock Pot Coconut Curry Chicken with Red Potatoes

Crock Pot Coconut Curry with Chicken

Okay, okay.  It is true that in the past (in fact, not that many posts ago), I have prattled on about the glories of enameled cast iron and how such braises prepared therein are vaaaastly superior to what you can cook up in the humble Crock Pot.  However!  That is NOT to say that there aren’t some seriously delicious Crock Pot recipes out there (I’ve been secretly amassing them).  Add to that the fact that most of these recipes are just so easy.  While some may involve a little saute action prior to being added to the slow cooker, others require nothing more than a can opener, a bit of chopping, and your ability to dump ingredients into the pot.  Gotta love that on a crazy day.

I’d say this dish is worth the effort, but there really is no effort involved.  So.  Easy.  You can also tweak this recipe in any number of ways–more/less curry, more/less spice, more veggies, different meat (or tofu!)–you get the idea.  Plus!  If you are trying to lose a little of that jiggle in 2013, this recipe would be an excellent addition to your repertoire.  Just a quick nutrition analysis will tell you this dish is rich in antioxidants, a great source of protein, includes complex carbs for lasting energy–even the capsaicin found in those tiny chili peppers might just give you an edge with your weight loss efforts.  All of this–and more!–for a  mere 333 calories (442 if you serve it up with some rice).

Crock Pot Coconut Curry Chicken with Red Potatoes
Serves 4


1 tablespoon butter
1 medium onion, chopped
1 red bell pepper, diced
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 tablespoon curry powder
1 tablespoon tomato paste
½ cinnamon stick
1-2 dried chiles
1 can ‘lite’ or ‘low-fat’ coconut milk
1 cup reduced-sodium chicken broth
2 tomatoes, seeded and chopped (or 1-15 oz can diced tomatoes)
1 pound chicken tenderloins or boneless, skinless chicken breasts sliced into 1″ strips
4 medium red potatoes, diced small
1 teaspoon Kosher or sea salt
¼ teaspoon freshly ground black pepper
½ cup chopped fresh cilantro divided
2 lemons; 1 juiced and 1 sliced

2 cups cooked brown rice (optional)

Heat the butter in a skillet over medium-high heat.  Once melted, add your onion, red bell pepper, ginger and garlic and cook until just softened (about 4-5 minutes), stirring frequently.  Add the curry powder and cook for one more minute.

Transfer your cooked veggies into a Crock P0t (or other slow cooker).  Stir in the tomato paste, ½ cinnamon stick, desired dried chiles, coconut milk, chicken broth, diced tomatoes, chicken, potatoes, salt, pepper, ¼ cup fresh cilantro, and juice of 1 lemon.  Turn Crock Pot onto ‘high’ setting and cook for 2 to 2 ½ hours or until the chicken is cooked through and the potatoes are tender.  If it isn’t quite dinner time yet, set your Crock Pot to the ‘warm’ setting until ready to serve.  Taste and adjust seasoning as needed.  Spoon into bowls, garnish with the remaining cilantro and lemon slices, and serve with ½ cup cooked brown rice.  Enjoy!

Nutrition information per serving (¼ recipe with ½ cup brown rice): 442 calories, 8 g fat, 59 g carbohydrate, 6 g fiber, 33 g protein

Nutrition information per serving (¼ recipe without rice): 333 calories, 7 g fat, 36 g carbohydrate, 4 g fiber, 30 g protein

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One thought on “Crock Pot Coconut Curry Chicken with Red Potatoes

  1. That looks amazing and sounds like it will be added to my meal plans in the not so distant future!

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