Chicken Coconut Curry

Posted by Karla Hennig on


  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 large sweet pepper, diced or sliced into strips
  • 2 chicken breasts, cut in small chunks
  • 3 celery stalks, diced
  • 2 small heads of broccoli, cut into florets
  • 1 drop ginger essential oil
  • 1 drop lemongrass essential oil
  • 1 tablespoon Olive Oil
  • 1 medium sweet potato, peeled and diced
  • 2 tablespoons curry powder, divided
  • 2 cans coconut milk (minus 1 cup for rice)
  • 1 cup chicken broth
  • 1 can tomato paste (6 oz.)
  • 1 tablespoon Garam Masala
  • Salt and pepper to taste
  • 4 - 5 carrots, peeled and diced


  • Heat olive oil in a saucepan over medium-high heat. Add sweet potato and 1 tablespoon curry powder. Stir occasionally and cook for 10 minutes or until the sweet potato is half cooked.
  • While the sweet potato is cooking, make the sauce. In a small bowl, mix together coconut milk, chicken broth, tomato paste, Garam Masala, 1 tablespoon curry powder, salt, and pepper.
  • Add the carrots and onion, and continue to sauté until the onion is translucent.
  • Add garlic and sweet pepper, and continue to sauté for 1 - 2 minutes.
  • Transfer vegetable mixture to the slow cooker. Add chicken, celery, broccoli, and prepared sauce. Stir to combine.
  • Cook on low for 2 - 3 hours.
  • Once chicken is cooked through and vegetables are soft, stir in essential oils, and serve over rice.

Note: If sauce is too runny, mix together 6 tablespoons water and 4 tablespoons cornstarch or arrowroot powder in a small bowl, and then stir into curry.


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