Crock~Pot Coconut Chicken Curry

9 Sep

Crock~Pot Coconut Chicken Curry


2 lbs chicken whole legs including thigh (you can request these from your butcher)

2 13.5oz cans Coconut Milk

2 14.5 oz Stewed Tomatoes

2 Small Eggplants

2 Red Bell Peppers

2 Green Bell Pepper

2 Sweet potatoes

1 large sweet onion

3 minced garlic cloves

2TBS Curry Powder

2tsp Salt

2 tsp Coriander

2 tsp Cumin

Sprinkle pepper


Cut off the peel on the eggplants and sweet potatoes. Chop all veggies into chunks.  Fill Crock with veggies and garlic.






Pour 1 can of tomatoes over top. Sprinkle all seasonings over top except pepper. Pour in 2 cans of Coconut Milk. Place Whole Chicken pieces on top. Sprinkle the chicken with black pepper. Pour 1 can of tomatoes over top of the chicken pieces.






Let cook on High for 5 hours.  Remove chicken, shred meat off the bones and place meat back into the crock.

If it seems too juicy mix in 1 tablespoon of cornstarch into a small puddle in the center of the crock. Let it sit simmering for at least 20 minutes.

Serve with Brown rice.  I made this with no extra chili so Lottie would eat it. 😉 She doesn’t like spicy. If you want spicy add some chili sauce. Or Cayenne pepper. ;o) Jeremy added those to his.  I used dark because it is Jeremy’s favorite.  It made the whole meal SO D-Lish! He loved it! More calories with dark meat, but the flavor the dark meat adds is worth it!

2 Responses to “Crock~Pot Coconut Chicken Curry”

  1. Helena Clark September 9, 2011 at 12:56 pm #

    Looks yummy! I’m trying to get more crock pot meals!

  2. Hollie Frank September 9, 2011 at 6:56 pm #

    I hope you like Helena!;o)

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