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Wednesday, February 25, 2009

Coconut Indian Curry with Coconut Rice

Coconut Curry

1 (16 oz) bottle Calcutta Masala (Tai Ethnic Gourmet Brand. You can purchase this item at the Whole Foods/Wild Oats Store)
1/2 of a 14 oz can coconut milk
1/4 cup sugar
5 chicken breasts, cut into one-inch pieces

According to your taste, the following can also be added to the curry:
1 potato, cooked and cubed
1-2 carrots, sliced
1/2 red or green pepper

Put all ingredients in a crock pot and cool on LOW for 3 hours (or until chicken is cooked thoroughly). We make this with less chicken and more potatos & Veggies. DELICIOUS!

Coconut Rice
2 cups water
1/2 can of coconut milk
1 1/2 cups Jasmine rice
1/4 cup coconut flakes

Put the first three ingredients in a saucepan and bring to a boil. Add rice, cover the pan, and turn down the heat. Simmer on LOW for 20 minutes (or until liquid is absorbed). Stir in the coconut flakes and serve hot with curry sauce over the rice.

*You can also make in a rice cooker.


  1. I'm glad you posted this...I remember thinking it sounded delicious when you told me about it! Pretty sure I will try it out this week!:)

  2. This was so good! Thanks for making it for us!

  3. Am I supposed to cook the potato before I put it in the crock pot?

  4. This looks delicious. The white chili Emily posted today looks wonderful too. They served a white chili at a Zone Conference and I got the recipe but haven't made it yet. Annalisa has a good recipe for it too. I got a great recipe for Crockpot Aztec Chicken yesterday. I'll pass it along.

  5. We made this last night. It was so tasty! And to answer my own question... yes, the potatoes need to be cooked longer than the rest!

  6. sorry about that Annie. I just read your question!