Julia's Favorite Coconut Chicken Curry Recipe
Slow-cooked chicken breast with red peppers, onions, and green beans, simmered in a creamy coconut curry sauce, served over herbed white rice and sautéed vegetables.
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Ingredients
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Coconut Chicken Curry
Herbed White Rice
Sautéed Vegetables
Method
Coconut Chicken Curry
- 1
Prepare the Ingredients
Chop the red bell pepper and onion into bite-sized pieces. Trim the ends of the green beans.
- 2
Combine in Slow Cooker
Place the chicken breasts at the bottom of the slow cooker. Add the chopped red bell pepper, onion, and green beans on top.
- 3
Add Seasonings
Pour the coconut milk over the chicken and vegetables. Add curry powder, minced garlic, minced ginger, salt, and black pepper to taste.
- 4
Cook
Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through and tender.
Herbed White Rice
- 5
Rinse the Rice
Rinse the white rice under cold water until the water runs clear.
- 6
Cook the Rice
In a saucepan, bring 4 cups of water to a boil. Add the rinsed rice and a pinch of salt. Cover and reduce heat to low, cooking for 18-20 minutes or until the rice is tender and water is absorbed.
- 7