Brazilian Curry Chicken

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Don’t be frightened by this picture. I swear it actually tastes better than it looks. But I had to take this picture at 5am (you know the lighting is fabulous at that time) before I left for work, while I was packing it away in my cute little Tupperware. Based on the picture, I guess I also have giant hands. Cute, real cute. I’ll think of it as a positive trait though, it’s just a bigger surface area for me to grab snacks with. Ok, I’m done freaking out about my man hands.

Anywho. I found this recipe idea in a CookingLight magazine. Jesus, I love that magazine. Trashy celebrity magazines come a close second, but CookingLight really gets me going. The pictures make food seem so much more exciting than it actually is sometimes. So I decided to recreate this little masterpiece and it was DELICIOUS. And if you don’t like curry, I DON’T LIKE YOU!! Ok, that was a bit over the top. But seriously, get your head on straight. Curry ranks up there along chocolate and nut butters…aka, high!

Brazilian Curry Chicken

4.1 rating
28 reviews
PREP 10 mins
COOK 8 hours
TOTAL 8 hrs 10 mins
Yields 3-5

INGREDIENTS :

  • 1.5-2 lbs chicken, throw in a mixture of boneless, skinless thighs AND breasts*
  • 3/4 cup coconut milk
  • 2 tablespoons tomato paste
  • 3 garlic cloves, minced
  • 1 tablespoon ground ginger
  • 4-6 tablespoons curry powder (hell, throw in the whole jar!! kidding)
  • 2 bell peppers, chopped into 1 cubes (i used yellow and red)
  • 1 yellow onion, thinly sliced
  • salt and pepper, to taste
  • 1 cup chicken broth

DIRECTIONS :

  1. Grab out your crock pot!! Wooooo crock pot time!
  2. Add in the coconut milk, tomato paste, garlic, ginger, curry powder, salt and pepper and whisk together.
  3. Add in peppers and onions.
  4. Next, add in chicken and pour broth over the chicken.
  5. Mix all ingredients together to completely cover the chicken in the curry mixture.
  6. Cover and cook at low for 6-8 hours or high for 4-5 hours.
  7. Then eat it in a cute Tupperware bowl. Or plate....be that way.

by

INGREDIENTS :

  • 1.5-2 lbs chicken, throw in a mixture of boneless, skinless thighs AND breasts*
  • 3/4 cup coconut milk
  • 2 tablespoons tomato paste
  • 3 garlic cloves, minced
  • 1 tablespoon ground ginger
  • 4-6 tablespoons curry powder (hell, throw in the whole jar!! kidding)
  • 2 bell peppers, chopped into 1 cubes (i used yellow and red)
  • 1 yellow onion, thinly sliced
  • salt and pepper, to taste
  • 1 cup chicken broth

DIRECTIONS :

  1. Grab out your crock pot!! Wooooo crock pot time!
  2. Add in the coconut milk, tomato paste, garlic, ginger, curry powder, salt and pepper and whisk together.
  3. Add in peppers and onions.
  4. Next, add in chicken and pour broth over the chicken.
  5. Mix all ingredients together to completely cover the chicken in the curry mixture.
  6. Cover and cook at low for 6-8 hours or high for 4-5 hours.
  7. Then eat it in a cute Tupperware bowl. Or plate....be that way.

by

Grocery List Helper:

  • Chicken Breasts: 1lb for $3.65/lb at King Soopers
  • Chicken Thighs: 1lb for $2.99/lb at King Soopers
  • Onion and Peppers: on sale at Sunflower Market
  • Coconut Milk: 365 brand at Whole Foods: $1.19/can
  • Chicken Broth: on sale at Sunflower Market at 2/$5.00

____________

More Curry!

PaleOMG Shrimp Thai Green Curry

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PaleOMG Red Thai Beef CurryRed Thai Beef Curry

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I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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59 thoughts on “Brazilian Curry Chicken”

  1. Danielle–aren't crock pot recipes the best?? Even in the summer, cooking something over night is still the easiest thing to do!

    I'm not sure if the almond milk would do quite the same as coconut milk. Almond milk is a bit thinner and the taset would but a little different, but i honestly htink it would still turn out great!! Always use what ya got on hand!

  2. As a born and raised Brazilian…… and lived from North to South of that country … just wanted to say that curry is NOT used in their cuisine at all.
    Curry is a spice used especially from Indian, Bangladeshi, Pakistani, Sri Lankan, Thai or other South and Southeast Asian cuisines and NOT in South America… it is actually disliked in Brazil…. the yellow coloring in some Brazilian dishes is obtained with Oil of Dende… it goes well with dishes that use coconut milk and cilantro.

  3. Being a college student this worked out perfectly! I set the crockpot up in the morning, came back after classes and hitting my WOD, and BOOM! It was all done and nothing but goodness on my taste buds! Thank you so much! By the way is there any quick recipes for college students or easy on the go snacks that you can make a post about or one that you have up already? Thanks!

    1. My paleo granola is a pretty awesome snack, but I tend to just eat smaller type meals as my snacks. Or mixed nuts. I’ll try to come up with some ideas for ya!

  4. I made this last night for the first time and it was a hit at our house. Even the man enjoyed it! I used bone-in thighs (no skin) and a few skinless boneless breasts. We’ve found that our crock pot cooks rather high, so we used the low setting and the meat was ready to eat after about 4 hours. I put it on the warm setting for a couple of more hours and the thighs were perfect but the breasts a bit on the dry side – but by all means delicious. So if you think you might have this cooking for awhile, a bone in meat might be a good option. Next time, I’m thinking of taking the sauce and reducing down to a thicker consistency on the stove before serving. Nonetheless, we’ll be making this one again 🙂

  5. This was so good. Like a little prize for working all day! I added some siracha to it, I love spicy food. I got tons of compliments when I heated it up at work. I love your blog!! The food you make is AMAZING!!!

  6. I made this recipe today, using a small jar (the whole jar) of yellow curry paste. I added celery, and changed the directions a bit. I caramelized the onion first, then cooked the ginger, garlic and curry paste for a few minutes before adding everything else. Super quick and easy.

    The chicken was tender and yummy, I have never used a slow cooker for curry before. Much appreciated for turning me onto slow cooker curry. Cheers/

  7. I made this over the weekend, and since I’m nightshade intolerant (geesh, that sounds non-pc, doesn’t it?) I didn’t put in peppers, but put in a whole head of cauliflower for the last hour. Worked great, so if you’re ever feeling like you need more cauli in your life, viola!

  8. Oh my goodness…I was scrolling through and saw this recipe picture and thought “ew”…and then your description caught my eye agreeing with me. haha, It moved me enough to open it up and read the recipe and it sounds amazing! I love curry, especially on cooked carrots! Yum! Thank you for your frankness or else I would have missed this culinary delight 🙂

  9. This looks SO good. I want to make cauliflower ‘rice’ with it. What do you suggest adding to the ‘rice’??

  10. This is currently in the crockpot… 4 h 41 min to go!! already smells delicious!!!!!! After your chicken enchilada stew was a hit.. I had to try another.. mmmmm curry. Cant wait for dinner tonight!

  11. Made this last night and it’s awesome! I added a little cumin and cayenne, because I like things a little spicier. I highly recommend this, super easy and delicious!

  12. Success! Even my 2 year old likes this…I served it over cauliflower rice & used pork stew meat. (was cheap & already cut up so I could just dump it in) I’m sure it would be great with chicken too, I was just really fed up with chicken this week. Personally I think curry is good with ANY meat. I’ve really been missing curry over rice so this hit the spot.

    I’m really glad I found your blog & will definitely be trying more recipes. Thanks!

  13. I made it last night. Nice and tasty. The chicken seemed over cooked and there was too much liquid. My two dinner guests loved it. Next time I will add less broth and cook the chicken for less time. Any other suggestions?

  14. A friend showed me your website a couple days ago, this was my first recipe try-out. Made it last night added some pineapple the last hour for cooking — but next time definitely going to incorporate some sweet potatoes in there. mmmhhm. Thanks for the recipe, 😉

  15. We did not like this at all. I doubled the recipe because I had double the amount of chicken to cook. I didn’t even double the amount of curry because 4-6 T seemed like an awful lot to begin with. It was still way too much curry. None of us could eat it. Was a complete waste of food. We had to toss it and I ended up making smoothies.

    1. I agree with the amount of curry. I doubled the recipe also and 3/4 of the way through realized that the curry powder was too chalky. I added 1.5 large cans of diced tomatoes to reduce the concentration but it was still to much (I love curry & I also added some sambal oolek to mine). Most in the family felt it was still too much curry powder, some family with rice thought it was OK and I’ll eat anything, so with some extra spice and rice it was good.

    2. I had the exact same experience!! We LOVE curry and the entire crockpot went to waste! I was extremely disappointed in this recipe.

  16. Putting this on my menu for next week. Hubby was just saying how much he loves curry last night. I’d like to include some more veggies in this dish. Any suggestions?

  17. this is a monster post workout dish and a great paleo meal for the kids with a little pineapple and mango… thx for sharing

  18. Purchased your book, received it Friday. Was so excited to try a recipe, I made this last night (Saturday). It is DELICIOUS! Thank you so much, I didn’t even know I was capable of making something that yummy! lol

  19. Hi there! Totally love your site, I cook your recipes quite often. Question, can Iuse Mae Ploy curry paste and how much compared to curry powder?

    Thanks!

  20. Lol- then eat in a Tupperware bowl 🙂
    I’m Brazilian and a fitness competitor and a license nutritionist- this is totally different from what we would cook at home. But sounds delish! Will try it tomorrow 🙂
    Thanks for the recipe.

  21. Got this going in the slow cooker now and it smells amazeballs! Had to de-bone and de-skin chicken thighs for the first time ever. Thankfully my gel manicure holds up when my fingers are wrist deep in chicken pieces! lol! Thanks for the recipe!

  22. Hi Juli! What kind of curry powder did you use in this recipe? This was good, but I felt like the curry sauce was a little on the bitter side – I used Trader Joe’s Curry Powder (in the little glass jar).

  23. This looks fantastic but I can’t seem to find the serving size or the number of servings anywhere. Do you have an estimate?
    Thanks.

  24. Hi.

    If one were going to attempt to combine the ingredients on the weekend, freeze, and throw it in the slow cooker on Wednesday, would you recommend putting everything in the same bag, or separate it out?

    Tried the recipe as specified and it was SUPER DELICIOUS!!!

  25. I made this and paired it with quinoa. Boy was it a hit! My husband is Guyanese and very tough on curry recipes, but he couldn’t wait to get seconds. This will be an “Old faithful” in our home. Thanks for sharing!

  26. I have chicken breasts for this recipe, should I not cut them at all before adding them to the crock pot?

    Also I have lemongrass in my garden that badly needs to be used, since this is curry based do you think it would be a good addition to the crock pot?

  27. I made this last night and tossed it. I wish I would have read all the reviews. The curry in this dish is beyond strong. I wasted time, money and food. I do NOT recommend this recipe.

  28. Do I need to cut the chicken breaats before adding them to the crock pot? If I want smaller chunks of chicken should I reduce the cooking time?

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