Published On : Mon, Sep 24th, 2012

Coconut Curry Chicken Recipe

This recipe is:


Diabetic Friendly


Prep: 20 min. Cook: 5 hours Yield: 4 Servings


2 medium potatoes, peeled and cubed

1 small onion, chopped

4 boneless skinless chicken breast halves (4 ounces each)

1 cup light coconut milk

4 teaspoons curry powder

1 garlic clove, minced

1 teaspoon reduced-sodium chicken bouillon granules

1/4 teaspoon salt

1/4 teaspoon pepper

2 cups hot cooked rice

1/4 cup thinly sliced green onions

Raisins, flaked coconut and chopped unsalted peanuts, optional


Place potatoes and onion in a 3- or 4-qt. slow cooker. In a large nonstick skillet coated with cooking spray, brown chicken on both sides.

Transfer to slow cooker. In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until meat is tender.

Serve chicken and sauce with rice; sprinkle with green onions. Garnish with raisins, coconut and peanuts if desired. Yield: 4 servings.

Nutritional Facts

1 serving (calculated without optional ingredients) equals 396 calories, 11 g fat (7 g saturated fat), 63 mg cholesterol, 309 mg sodium, 43 g carbohydrate, 3 g fiber, 27 g protein.

Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 Fat.