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Slow-Cooker Chicken Coconut Curry

4 Servings


Ethnic Cuisine High Fibre No Added Sugars

Nutritional Facts Per Serving

31.5 g
39.7 g
4.9 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 576
  • Fat 34.3 g
    • Saturated   20.2 g
    • + Trans 
  • Cholesterol 104 mg
  • Sodium   656 mg
  • Carbohydrate 39.7 g
    • Fibre   4.9 g
    • Sugars  
  • Protein 31.5 g
    • Vitamin A 14 %
    • Vitamin C 95 %
    • Calcium 14 %
    • Iron 95 %


  1. Heat the oil in a large skillet set over medium-high heat. Coat the chicken in the cornstarch, then brown on all sides.
  2. Place chicken, potatoes, onion, tomatoes, coconut milk, stock and curry powder in a slow cooker and stir to combine. Cover and cook on the low setting for 8 hours.
  3. When ready to serve, season curry with salt and pepper and stir in the blanched snow or snaps peas, they will heat through in 1 to 2 minutes.

Note: This recipe is designed for an oval-shaped slow cooker with a 5 litre or more capacity. To blanch snow or snap peas, plunge into boiling water for 30 seconds. Cool in cold water and drain well.

Serving Suggestions

Serve the curry with steamed basmati rice or saffron rice, chutney, yogurt, and pappadums (a crisp, cracker-like bread sold in the Asian-foods aisle) or naan, an Indian-style flat bread sold in our deli.

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