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Slow-cooked-chicken-curry-recipe

Slow Cooked Coconut Chicken Curry

 

 

Oven-dishes figure amongst my preferred weeknight dinners. They usually require minimal prep time and slowly cook while I spend my time on baths, homework, or lunchbox prepping. And perhaps one day, I’ll even be able to read a book while the oven is making dinner. Mmmmm… can’t wait for that.

This recipe is extremely easy and doesn’t even require cutting any ingredients!

Just throw a few healthy ingredients together in an oven dish, stir, slide in the oven, spend your time wisely, and get the dish straight from the oven to your dinner table.

The advantages of slow cooking

For an extra tender and juicy texture I recommend slow cooking the curry at a low temperature (max. 100°C or 212°F) for about 45 minutes to an hour, depending on the thickness of the chicken breast.

Whether you steam or oven-bake your food, a temperature below 100° C/212° F will avoid the destruction of precious nutrients, especially vitamins, which get destroyed when preparing food at higher temperatures.

You will also notice that the texture remains much juicier and softer when baking slowly at a low temperature. In addition, flavours are enhanced.

It just takes a bit more time, but that’s usually time you can spend doing other more interesting things than stirring in pots.

Delicious with…

I usually make this curry with mushrooms and cherry tomatoes, especially when in a hurry as these don’t require any cutting. But feel free to use other veggies like broccoli, cauliflower, carrots, pumpkin, zucchini, spinach or kale for instance.

Serve with brown or black rice or quinoa.

Top tip

Add an extra chicken breast to add to your kids’ lunchboxes later this week.

We love this chicken curry because it’s:

  • Super simple (requires no cutting!)
  • Gluten-free
  • Dairy-free
  • Paleo-friendly
  • Kids-friendly

 

Prep Time5 minsCook Time45 minsTotal Time50 mins

Ingredients

Serves 4

4 chicken breasts
600 ml canned coconut milk
3 tbsp tamari
tbsp mild curry powder
1 tbsp tomato paste
250 g mushrooms
250 g cherry tomatoes (halved if large)
 

*Unless stated differently, my recipes are measured with US measuring cups like these ones


Directions

1

Preheat the oven to 100°C (212° F).

2

In a large oven dish, add the coconut milk, tamari, curry powder and tomato paste. Stir with a spoon to combine all ingredients (if your coconut milk is not smooth but rather chunky you might want to use a mixer, blender or food processor to combine it all).

3

Add the chicken, whole mushrooms, and whole or halved cherry tomatoes.

4

Bake for 45 min to 1 hour, depending on the size of the chicken breasts.

5

Add some herbs for a splash of color and taste.

6

Serve with brown or black rice or quinoa.

 

 

Ingredients

 4 chicken breasts
 600 ml canned coconut milk
 3 tbsp tamari
  tbsp mild curry powder
 1 tbsp tomato paste
 250 g mushrooms
 250 g cherry tomatoes (halved if large)

Directions

1

Preheat the oven to 100°C (212° F).

2

In a large oven dish, add the coconut milk, tamari, curry powder and tomato paste. Stir with a spoon to combine all ingredients (if your coconut milk is not smooth but rather chunky you might want to use a mixer, blender or food processor to combine it all).

3

Add the chicken, whole mushrooms, and whole or halved cherry tomatoes.

4

Bake for 45 min to 1 hour, depending on the size of the chicken breasts.

5

Add some herbs for a splash of color and taste.

6

Serve with brown or black rice or quinoa.

Slow Cooked Coconut Chicken Curry

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