Crock Pot Chicken with Coconut Curry Peanut Sauce

I have to admit that the idea for this dish is not my own... but the original recipe I saw had so many more ingredients in it... that I decided to simplify it and share it with you as I prepared it.  It's a long title I k,now Crock Pot Chicken with Coconut Curry Peanut Sauce but I didn't want to leave out any of the important descriptors!

I understand that there are lots of great peanut flours out there right now... I have yet to try any but PB2 so I am calling for it here. I use it on a regular basis, actually and only enjoy real peanut butter as an occasional treat these days. When I need it in quantities, such as for this recipe, I always use PB2.

Anyway, it's very easy... toss it all into the crock pot and let it simmer for  6 or 7 hours.  And enjoy the aroma as it cooks!  You're welcome.

It is a creamy and very thick sauce. And because this dish has so much meat in it, and I had mine over cauliflower rice, I didn't bother with more veggies as a side dish.  But I think it would be nice with a few slices of steamed carrots or green beans.

Crock Pot Chicken with Coconut Curry Peanut Sauce
Makes 2 large servings

• 2 large boneless, skinless chicken breasts (approx 12 ounces in total)
• 1 Tbs curry powder
• 1/2 tsp coriander
• 1 clove garlic, peeled, smashed and minced
• 1 tsp grated ginger
• 1 cup light coconut milk
• 4 Tbs PB2
• 2 green onions, cut into 1/2-inch lengths
• salt and pepper to taste

1. Lightly coat crock pot with a non-stick spray for easy cleanup.
2. Cut chicken into chunks about 1-1/2 inches square and place in the bottom of the crock pot.
3. Season with salt and pepper.
4. In a medium bowl, mix the curry powder, coriander, garlic, and ginger.
5. Add the PB2 and coconut milk and stir altogether till well blended.
6. Pour the mixture over the chicken and make sure all the pieces are well coated.
7. Cover the crock pot and cook on LOW for 6 to 7 hours.
8. Remove and serve over rice, quinoa, or cauliflower rice.
9. Garnish with green onion slices, and season with salt and pepper to taste.

Per serving.
Weight Watchers P+ = 5.
Calories 240; Protein 39g; Carbohydrates 8g; Fat 8g; Fibre 2g.

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Are you a peanut flour fan?  What is your favorite brand?

Creamy Coconut Chicken

One of the blogs I read on a regular basis is called Gourmet Runner.  Vanessa lives in Georgia with her husband and 3 kitties, and among other things, she writes about running, working out, travelling and food.  We seem to have similar tastes so I like to keep an eye on what she is cooking!

Recently she posted a recipe she calls Coconut Chicken Curry and the ingredient list looked very intriguing. I knew with a couple of very minor changes, I could make it work for us, too.  There really is no curry involved so I have dropped that from the title and am just calling it Coconut Chicken.

If you are a fan of coconut milk you will love this recipe... and even if you don't like spinach, don't be deterred... by the time it is all cooked and plated, you will see it, but not taste it!  I think it is just there for the sake of a bit of color and some added nutritional value.

I served it over brown rice,  and The Captain loved it.  He told me while it was cooking that it was making his mouth water... the aroma of the steaming coconut milk, garlic, and ginger coming from the kitchen.  We will definitely be making this again and again.  Thanks, Vanessa!

We used coconut oil in this dish, but if you don't have any, use a vegetable oil of your choosing.  It won't affect the flavor too much, I don't think.  And one more thing, do check out the original recipe that Vanessa posted, to see how she made it up, too.  This recipe can easily be doubled and the leftovers saved.

 

 

Coconut Chicken

Makes 2 servings

• 2 tsp coconut oil
• 8 oz. raw boneless skinless chicken breasts, cut into 1/2 - 3/4 inch cubes
• 200 ml canned low fat coconut milk (1/2 can)
• 1 Tbs grated ginger root
• 4 cloves garlic, peeled, smashed and minced
• 1/4 tsp red pepper flakes
• 1 Tbs brown sugar
• 2 oz. fresh baby spinach leaves

1. Pour the coconut oil into a large skillet and place over MEDIUM heat.
2. Put the chicken pieces into the heated oil and cook till the edges of the chicken are white and seared, about 3 or 4 minutes.  It will be pink in the middle.
3. Meanwhile, shake the can of coconut milk very well before opening.  Measure out 200 ml and pour it over the chicken in the pan, then add the grated ginger root, minced garlic, red pepper flakes and brown sugar.  Stir to mix.
4. Spread the spinach leaves over the top and then cover with a lid.
5. Simmmer for 30 minutes to finish cooking the chicken.
6. Cook rice and then plate.  Divide the chicken mixture over each serving of rice.  Serve hot.

Per serving, not including rice.
Weight Watchers P+ = 5.
Calories 207; Protein 19g; Carbohydrate 6g; Fat 12g; Fibre 1g.

Just before covering and leaving to simmer.

 

After cooking for 30 minutes. 

 

Served over brown rice and ready to enjoy!  Smells delightful!

 



Printable Recipe

If you are wondering what to do with the leftover coconut milk, here are a couple of ideas... we will be having the butterless Butter Chicken ourselves this week!



Butter Chicken without Butter or Cream

 

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

 

Creamy Coconut Oats





Simple Shrimp in Coconut Milk with Tomatoes

I had half a can of light coconut milk in the fridge and knew I needed use it today.  It has been there for 2 days and that is my limit for opened canned goods.

I found this recipe on Gina's Skinny Recipes and it looked fabulous.  I halved the ingredients and made a few minor changes.

Red bell peppers were just too dear at my local produce market this morning, so I found the 'reddest' green one there, and decided it would have to do.  I also subbed lemon juice for the lime, and used fewer shrimp.  I did, however, keep the cilantro and normally I wouldn't cause it isn't my favorite flavor... but it looked like it would be required here... and I think it was. 

Lovely dish - put it on your must make list.  Here is my version:



Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro
Makes 2 servings

• 20 jumbo shrimp, cooked, peeled and deveined
• 1/2 tsp extra virgin olive oil
• 1/2 medium green bell pepper, sliced thin
• 2 large green onions, thinly sliced, white and green parts separated
• 1/4 cup cilantro, chopped
• 2 cloves garlic, minced
• 1 dash  salt (to taste)
• 1/4 tsp crushed red pepper flakes (to taste)
• 1 cup  canned diced tomatoes
• 1/2 can (14 oz can) light coconut milk
• 1/2 Tbs lemon juice

1. In a medium pot, heat oil on low. Add green pepper and sauté until soft (about 4 minutes).
2. Add the white part from the onions, half the cilantro, the red pepper flakes and garlic.
3. Cook 1 minute.
4. Add tomatoes, coconut milk and salt to taste, cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce.
5. Add shrimp and heat through, about 2 mintutes.
6. Add lemon juice.
7. To serve, divide equally and ladle over rice in 2 bowls; top with the green part of the onions and the remainder of the cilantro.

Gina suggests serving this over rice to soak up the sauce, and I used white rice because The Captain likes it best.  This dish was a big hit and it is pretty enough to serve to company.


Per serving.  This does not include the rice.
Weight Watchers P+ =  3.
Calories 129; Protein 10g; Carbohydrate 13g; Fat 5g; Fibre 2g

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Heavenly Butter Chicken without Butter or Cream

I have never eaten much authentic Indian food.  But, when one of my friends suggested her low-fat method for something she loves, called Butter Chicken, I decided to investigate.

Butter Chicken, it seems, is traditionally made, not only with butter, but with heavy cream.  My goodness - that doesn't sound like something I would ever try, but I do trust my friend's judgment and take her food recommendations very seriously.

It turns out this dish is absolutely delicious and the chicken practically melts in your mouth.  There is ample sauce so I serve it over brown rice or barley, and in a bowl.  Farro or wheat berries might work nicely, too.  I think that quinoa or couscous would get lost in the heavy, rich tasting sauce.



Butter Chicken without Butter or Cream
Makes 2 hearty servings

• 1 cup onion, sliced vertically
• 2 garlic cloves, minced
• 1 tsp coconut oil
• 2 - 4 ounce chicken breasts, raw, cut into 1 inch cubes
• 14 ounces (1/2 large can) canned, crushed tomatoes
• 200 ml (1/2 can) light coconut milk
• 1 Tbs Patak's Butter Chicken Curry Paste

1. Saute onions and garlic in oil till soft.
2. Add diced chicken breasts and cook through.
3. Add crushed tomatoes.
5. Add coconut milk.
6. Add 1 Tbs of Patak's Butter Chicken Curry Paste.
7. Bring to a boil and then turn down to low and let simmer until ready to serve.
8. Serve over grain of choice.

Make sure to use all the sauce.  The grains will soak it up.

Per serving, not including the grains.
Weight Watchers P+ = 6.
Calories 247; Protein 26g; Carbohydrate 22g; Fat 6g; Fibre 4g.

Note:
If I don't have crushed tomatoes on hand, I use diced, and whiz them with my immersion blender.  Works just as well in this recipe.

The Captain likes a few salted cashews on top of his.

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