Coconut Chicken Curry in Crockpot

January 24, 2014

128

Imagine the rich and silky flavor of coconut milk, flavored with curry, garlic, ginger, lemongrass and fresh ground pepper. Then imagine a slow cooked chicken drenched in these flavors, with the meat so tender, it just falls off the bone. Toss in some nutritious vegetables from mushrooms to zucchinis, with an exotic touch of diced daikons to add a golden sweetness, and you have the perfect Coconut Chicken Curry. Cook this wonderful dish in a Crockpot, making it easy to cook but everyone will th

2 pounds chicken thighs, skin off but bone left in
16 ounces oyster mushrooms (white mushrooms can be substituted if you cannot find oyster mushrooms)
16 ounces zucchinnis, diced in one inch squares
16 ounces daikons, diced in one inch squares
10 cloves of garlic, sliced
3 ounces of ginger root, sliced
2 stalks of lemongrass, sliced into one inch long pieces
2 stalks of leeks, sliced
1 16 ounce can of coconut milk
1 16 ounce can of chicken broth
2 ounces curry powder
2 ounces ground white pepper (black pepper can be substituted if you do not have white pepper)
3 ounces of fish sauce

Marinade the chicken thighs with the fish sauce and white pepper for 30 minutes. Place the marinated chicken on the bottom of the Crockpot. Add the leeks, daikon, oyster mushrooms and zucchinis. Pour in the...
See the full directions on my site

Nutritions

Calories
689

Sodium
2505mg
104% DV

Fat
4g
7% DV

Protein
64g
129% DV

Carbs
127g
43% DV

Fiber
39g
158% DV