Ingredients
-
1
-
4
-
3
-
1
-
1
-
1/2
-
1/2
-
1 1/2
-
1
-
1
-
-
-
-
-
Directions
Coconut Chicken Curry – Crock Pot, Deliciously different!, I felt the final product didn’t have enough chicken flavor or salt. So I added 3T of Better than Bouillion. Put a dash of fish sauce and more hot sauce. I think it could have at least one more potato. I also made a slurry of the liquid with a T of cornstarch and put it in with green peas. I cooked the main part in my Instant Pot. Thawed peas and slurry cooked up in the residual heat., Is toasted coconut always sweetened at the factory? No such thing as unsweetened toasted coconut?
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Steps
|
1
Done
|
Heat Oil in a Medium Fry Pan. |
|
2
Done
|
Add Chicken Breasts and Brown on Both Sides. |
|
3
Done
|
Place Potatoes and Onion in Crock Pot. |
|
4
Done
|
Place Chicken Breasts on Top. |
|
5
Done
|
Combine Coconut Milk, Salt, Pepper, Curry Powder, Hot Sauce and Chicken Broth in a Bowl and Stir Thoroughly. |
|
6
Done
|
Add to Crock Pot. |
|
7
Done
|
Cover and Cook on Low 6 to 8 Hours. |
|
8
Done
|
One Half Hour Before Serving, Add Peas on Top of Chicken Mixture. |
|
9
Done
|
Just Before Serving, Stir Mixture Thoroughly and Sprinkle With Toasted Coconut If Using. |
|
10
Done
|
Serve Over Rice or Asian Noodles, If Desired. |
