Coconut Curry Chicken and Rice- Gluten & Corn Free

I was introduced to Thai food about 8 years ago and fell in love with yellow curry.  It wasn't until my son couldn't eat wheat that I actually learned how to make it.  It was in one of the Gluten free cookbooks a friend let me borrow.  I was a little skeptical that my then 1 year old would eat it but... he actually loved it!  It is super simple - and great for a day when you are busy and can just throw everything into the crockpot.


Coconut Curry Chicken (makes 4 servings)

2 small potatoes, peeled and diced
2 small carrots, peeled and sliced
1/2 large onion, diced
1 pound sliced, uncooked chicken
1 can coconut milk (I usually use the light)
1 can water (just use the coconut milk can)
2 tsp garlic powder
2 tablespoons curry powder
1 teaspoon sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup vanilla Greek yogurt (adds the creamy feel without the fat)
1 red bell pepper (put in at the end)


Chop all the vegetables put into crockpot or pan.

Add the rest of the ingredients into pan.   I usually use the lite coconut milk so it isn't as high in fat.

Put in a crockpot on low for 6 hours or on high for 3-4 hours.  You can also simmer this on the stovetop for 25 minutes or until the vegetables are tender.  About 5-10 minutes before you serve, add  chopped red bell pepper.  Give enough time to they will be soft but not soggy.  Serve over rice.

As I looked at the pictures I noticed it wasn't as bright pretty yellow as at restaurants but none the less it still tasted good!