Serves 4
500 min
Yellow Coconut Curry
Recipe GLPR6611d6ae7386d9
A rich and creamy slow-cooked curry featuring tender chicken, potatoes, and vegetables in a golden coconut and curry sauce. This comforting dish is naturally gluten-free and dairy-free, making it perfect for various dietary needs. Serve over jasmine or coconut rice for an authentic Asian-inspired meal.
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Ingredients
3-4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 small to medium onion, chopped
4 potatoes, peeled and cut into chunks
2 cups carrots, peeled and chopped
3 celery stalks, chopped
2 cans (13.5 oz each) unsweetened coconut milk
1 box (3.5 oz) golden curry sauce mix
8 tablespoons brown sugar
Directions
Cut the chicken breasts into bite-sized chunks, about 1-2 inches in size. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chopped chicken and diced onion to the skillet, and cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on the outside and the onion is softened. The chicken does not need to be cooked through at this stage. Transfer the cooked chicken and onion to a plate and set aside.
Open the box of golden curry sauce mix. Using the back of a fork or your hands, break apart and crumble the curry paste into small pieces, removing any large clumps. Set the crumbled curry paste aside.
Transfer the browned chicken and onion from step 1 into a slow cooker. Add the peeled potato chunks, chopped carrots, and chopped celery to the slow cooker. Pour in both cans of coconut milk. Sprinkle the brown sugar and the crumbled curry paste over the mixture. Stir everything together until well combined, making sure the curry paste and sugar are distributed throughout the liquid.
Cover the slow cooker and cook on the low setting for 6 to 8 hours. Stir the curry once or twice during cooking (at the 3-hour and 5-hour marks) to ensure the curry paste and sugar are fully dissolved and distributed evenly. The curry is ready when the potatoes and carrots are very tender and the chicken is fully cooked through (internal temperature of 165°F).
About 30 minutes before serving, use two forks to gently shred the cooked chicken pieces directly in the slow cooker. Stir to combine the shredded chicken back into the curry sauce.
Serve the curry over hot cooked jasmine rice or coconut rice. Divide the curry evenly among four bowls and ladle the creamy coconut sauce over the rice.
