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Slow Cooker Coconut Curry Chicken

We have a local Thai restaurant that serves a delicious chicken curry dish that is a favorite of ours.  This recipe is similar...with cubed potatoes, chicken and red peppers smothered in a zippy curry sauce.

  • 4 boneless, skinless chicken breasts, cut in bite-sized cubes
  • 2 medium potatoes, peeled and cubed
  • 1 medium onion, peeled and sliced
  • 1 large red bell pepper, seeded and coarsely chopped
  • 1 can (156ml) tomato paste*
  • 1 can light coconut milk (400 ml. or about 1 1/2 cups)
  • 2 garlic cloves, peeled
  • 1 tsp salt
  • 1 Tbsp curry powder
  • 1 Tbsp Garam Masala  (add an extra tablespoon of curry powder instead, if you prefer)
  • 1/2 teaspoon cayenne pepper (or less, if you don't like the heat!)
  • 1 1/2 Tbsp cornstarch dissolved in 2 Tbsp water

  1. Place cubed potatoes, red pepper and onion in bottom of slow cooker.
  2. Cover with cubed chicken breast.
  3. Place remaining ingredients (except cornstarch and water) in a food processor  or blender and process until smooth.
  4. Pour sauce over ingredients in slow cooker.
  5. Close lid and cook on low for 6 hours.
  6. One hour before serving, stir together water and cornstarch until smooth. Add to the chicken curry and mix well. Cover and cook for remaining time.
  7. Serve on a bed of rice, topped with chopped onion greens. 
*I discovered that if there is no tomato paste in the pantry, it can be omitted and is still delicious!


  1. This sounds great. What is Garam Masala?

    1. Garam Masala is a blend of spices...much like curry but spicier.

  2. My step son will LOVE this recipe!!! Going to get a card now and copy it off! We'll not be back down to the ranch for awhile but I bet my star will be shinging bright when I cook THIS for him!!!

  3. Dear Judy ~ Just wanted to make sure I was within your parameters for sharing my altered version of your recipe on my blog. Here is the link to the post where I shared my tweaked version of this wonderful curry. If it is not appropriate to share it as I have done (I linked back to this post), I will take it off my blog. Thank you for sharing this amazing recipe...we all love it! Blessings, Camille

    1. So glad you enjoyed the recipe...and am honoured to have you share it on your blog! Now...I'm going to try your method of cooking the rice in the oven next time.


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