Slow Baked Curry Coconut Chicken photo
Slow Baked Curry Coconut Chicken
photo by recipe author

Servings: 2
Preparation Time: 25 minutes (plus cook time)

Defrost the chicken overnight in fridge then you can either leave it in tact or cut in pieces. If you have a larger family you can cook 1 lb chicken to feed family of 4.

Spread the coconut oil all over the skin of the chicken, then sprinkle on the salt, pepper, saffron and red paprika. Place in a baking dish and set aside. If you do choose to use honey, also gently drizzle over the chicken skin. It will give it a nice browning texture and sweetness to the skin.


Place remaining ingredients as well as additional salt and pepper to taste in a blender. Blend all together until well mixed, but still a little chunky.

Gently pour sauce in baking dish and some on top of the chicken. Cover the chicken dish and cook slowly on oven temperature of 275 degrees for 2-3 hours or until fully cooked. The last 1/2 hour, remove cover and cook uncovered to brown.

It is best cooked slowly so it is more tender and delicious. Remember to check it every 1/2 hour.

Recipe submitted by Lisa, Orange, CA

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
Do you think this will work in a slow cooker
# Posted By Kim | 7/11/11 2:48 PM
Dear Kim, I have not tried it in a slow cooker, but it should work, it just won't have the crispy skin on the chicken. Please try it and let me know how it tastes. I can post your comments on my blog, Powers For Health.

Thank you, Lisa
# Posted By Lisa | 7/12/11 1:10 PM
This was an amazing recipe, both in ease of preparation and flavor. I will take this to the next potluck to share with everyone.
# Posted By Sarah | 7/18/11 9:37 PM
I am trying this in a slow cooker tomorrow. I pre-made the sauce tonight and it seemed a little bland so I doubled the thai red curry paste and cumin and added a touch more cinnamon and garlic. Hope this does the trick..
# Posted By Tonja | 8/11/11 11:22 PM

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