Scrummy Brazilian Chicken Curry

by Patty

Easy to make chicken curry with a scrummy Brazilian flavor. Can be made in a slow cooker or alternatively on a regular hotplate for a faster meal.


3/4 cup coconut milk (not cream of coconut)

2 Tbsp tomato paste

3 large cloves each crushed garlic and fresh ginger

1/2 tsp salt

1/4 tsp freshly ground pepper

1 medium sweet onion, thinly sliced

2 bell peppers, cut into 1-in. strips and halved crosswise

12 oz potatoes, cut into 1-in. pieces

4 tsp curry powder

8 chicken drumsticks, skin removed (or 2 1/4 lb chicken breast sliced)

1 cup chicken stock (knorrs chicken stock cube in water)

3 Tbsp chopped fresh coriander


Mix coconut milk, tomato paste, garlic, ginger, salt and pepper in a 6-qt slow cooker. Add onion, peppers and potatoes; mix well until vegetables are evenly coated.

Rub curry powder all over chicken. Place chicken on top of vegetables in slow cooker.

Cover and cook on high 4 to 5 hours or on low 6 to 8 hours until chicken is cooked through and vegetables are tender. Sprinkle with chopped cilantro.


Lightly fry onions and garlic, adding curry powder, chicken, potatoes, coconut milk and stock, cover with lid and simmer for 20 minutes.

Add peppers and all other ingredients except the coriander. Simmer for further 10 minutes. Remove from heat and serve on bed of rice topped with the fresh coriander.

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