Curry Chicken in Coconut Milk

Curry Chicken in Coconut Milk


  • 1 can of coconut milk
  • 2 tablespoons of curry powder
  • 2 teaspoons of coriander
  • 1/4 teaspoon of cayerne peppersalt, pepper
  • 2 cloves of garlic
  • 1 medium onion
  • 6 skinless chicken legs
  • 1 can of chickpeas
  • l lime and fresh coriander for serving


  1. In the pot, mix the coconut milk, curry, coriander, cayenne pepper, and half a teaspoon of salt. 
  2. Add chicken, chopped garlic, and onion (if you like vegetables, you can add chopped vegetables & carrots) and cook using the Slow Cook program for 6-7 hours at low temperature or 3 to 4 hours on high.
  3. 20 minutes before the end of cooking, add the chickpeas and let them warm up. 
  4. Serve food with cooked rice, sprinkled with chopped coriander, and drizzled with lime juice.
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