Coconut Chicken Curry

The following post is sponsored by the Crock-Pot® brand but all opinions are my own. I was gifted the Express Crock and decided to make one of my new favorite foods (curry chicken!) I loved that I was able to cook EVERYTHING in the pot and didn’t have to use anything in my kitchen to make the dish aka one-pot meals are the real deal (The Express Crock has 8 pre-set pressurized settings). You can choose to make it cook fast or slow, depending on your schedule. I made this dish in 20 minutes but you could let it simmer for a couple of hours if you wanted as well.

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Ingredients:

  • 1 - 2 pounds of Chicken Breast (I did 1.5 lbs)

  • 1/2 Yellow/White Onion, minced

  • 3 Garlic Cloves, minced

  • 1 tbsp Olive Oil

  • 1/4 of a small can of Diced Tomatoes

  • 2 tbsp Tomato Paste

  • 1/3 cup Chicken Broth

  • 7oz Coconut Milk (1/2 a can)

  • 2 tbsp Ghee or Grass-Fed Butter

  • 1-2 tbsp Curry Powder

  • 1/2 tbsp Turmeric

  • 1/4 tsp Ginger Powder

  • 1/4 tsp salt and pepper

Optional:

  • 1 cup White Rice

  • 2 cups Water or Chicken Broth

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Directions:

  1. Press BROWN/SAUTE button, set temperature button to Low and press START/STOP button

  2. After it has heated up for a minute or 2, place minced onion and oil in your Crock-Pot Express Crock and stir, allow to cook for a few minutes until fragrant. Add in minced garlic

  3. Press STOP button. Add in tomatoes, paste, broth, coconut milk and spices (curry, turmeric, ginger, salt, and pepper) and stir until combined

  4. Poke holes in your chicken breasts, salt and pepper the chicken and pat them with a little more curry. Add them to the cooker.

  5. Close and secure lid. Make sure the Steam Release is CLOSED. Press POULTRY button. (Temp should be on High and Time should be auto on 15 minutes). Press START.

  6. Once the timer goes off, release the Steam pressure value (allow all air to release out) and then you can open the lid. Remove the chicken and set aside for shredding. Press STOP.

  7. Taste test the sauce to make any minor tweaks you may want. Optionally, leave sauce in the cooker, replace lid, secure and lock the lid and steam valve. Press BROWN/SAUTE button to allow the sauce to simmer for 5 to 10 minutes to reduce and thicken.

  8. Shred chicken and set aside.

  9. Remove sauce from the cooker and pour over chicken

  10. OPTIONAL: rinse out the cooker to make rice. Rinse the uncooked rice under water to remove some of the starch. Add to the cooker, pour in your broth or water. Close and secure lid. Press the RICE/RISOTTO button and press START. Once the timer goes off, remove rice and add to a bowl with chicken curry mixture and serve!

Entrees, Crock-PotKatie Browninstapot, instant pot, crockpot, curry, coconut milk, curry chickenComment