When I'm crabby I get curry...

...Or so says my dear Jackie but I like it, it works! When I'm crabby I'm going to make Jenni's Coconut-Curry Chicken (disclaimer: I have no idea if this is her recipe, she is just the lovely human that shared her the delicious dish with me and my co-workers).  It's a soup but not, it's a stew but not, it's warm, it's mouth-watering, it's just plain good. Perfect for our current NH, change of season, one day it's cold, one day it's colder, weather. :)

{Jenni’s Coconut Curry Chicken} 

Ingredients: 
3-4 boneless chicken breasts
4 cans coconut milk [shake before opening] - I prefer Goya
½ - ¾ jar of Pataks mild curry paste 

Garnish: Lime wedges & chopped Cilantro
Plain Greek yogurt if desired to cut the heat

Serve with: Plain or pearled Couscous and/or Naan Garlic Flatbread - yum!

Directions: Rinse your chicken breasts in water & pat dry. *You can also use frozen chicken for this recipe. Pour the coconut & curry in the crock pot and stir to combine. Drop in the chicken breasts, cover and cook on:

[HIGH for 5 hours [remove chicken at hour 4, shred with two forks and return to pot for the last hour]

[LOW for 8 hours [remove chicken at hour 7, shred with two forks and return to pot for the last hour]

Serve over couscous, with chopped cilantro and a generous squeeze of lime. Season with salt and/or pepper to taste.


I apologize in advance for getting you hooked on coconut curry chicken. Really. It's that good. Enjoy!