Coconut Curry Chicken

Am I the only one who feels the need to shout from the rooftops and do a happy dance every time I find a simple, health, delicious recipe? I mean, there are few things better (maybe the perfect cappuccino and a good book).


This recipe can either be done in a crock pot -or- traditional oven! I used chicken breasts this time (because that’s all I had) but I actually prefer thighs – just because they are a bit juicier!

You just need three ingredients for this recipe (BOOM!):
– Chicken (2lbs of thighs or breasts)
– Coconut Milk (1 can)
– Curry Powder (as little or as much as you like – I like a lot!! probably 2 Tbs.)
– Salt (I salt the meat before pouring the coconut milk over and also after I put the curry powder)

This is also a recipe you can spice up and make your own if you like – by adding chili powder, lime juice or fresh basil – but if you are anything like me, just getting the chicken defrosted, opening a can of coconut milk with one hand while holding the baby in the other and sprinkling some curry powder on top is just about all you can handle and it will still be crazy delicious!

And that right there is pretty much it! Put all three ingredients in the dish and cook for 1 hr. at 350 degrees (I like to put aluminum foil over the dish, especially when doing chicken breasts – so it stays juicy). If you are doing crock pot – you can put it on high for 4hrs.

I usually shred or cube the meat and serve it over brown rice and do a quick oriental veg mix (or ditch the rice and double up on veggies). The coconut curry sauce is SO good I smoother it over everything else on the plate.



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