Coconut Curry Chicken

Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 4 servings


  • 2 tablespoons olive oil
  • 12 boneless skinless chicken thighs cut into 2-inch cubes*
  • 1 large red onion chopped
  • 2 cloves garlic minced
  • 2 tablespoons grated fresh ginger
  • 3 tablespoons curry powder
  • 2 medium red bell peppers de-seeded, de-ribbed and chopped
  • 2 cups canned unsweetened coconut milk
  • Sea salt and freshly ground pepper to taste
  • 1/2 cup chopped cilantro
  • 1/2 cup flaked coconut unsweetened


  • Heat the olive oil in a large skillet over medium heat. Add chicken;
  • cook for 3 to 4 minutes per side or until golden. Transfer to a large crock cooker. Add remaining ingredients (onion through coconut); stir to blend well.
  • Cover and cook on LOW for 8 hours or until chicken is cooked through.


SERVING SUGGESTION: Serve over Cauli-Rice (see Day 2 directions). Add steamed broccoli spears on the side.
NUTRITION: 457 Calories; 30g Fat (58.0% calories from fat); 31g Protein; 19g Carbohydrate; 5g Dietary Fiber; 115mg Cholesterol; 158mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 5 Fat.
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