Dr. Nandi’s Chicken Curry

Coconut Curry Chicken



  • 4 boneless skinless chicken breasts
  • 1 1/2 cups low sodium chicken broth
  • 2 Tbsp curry powder
  • 1 cup golden raisins
  • 1 cup unsalted peanuts or cashews optional: add half in and leave half for garnish
  • 2 cups prepared steamed jasmine rice
  • Salt to taste


  • Combine above ingredients in a crockpot, turn on medium heat and cook for roughly 2 hours.
  • When cooked, pour chicken over jasmine rice.  
  • Add salt to taste.


Crockpot Meal: Coconut Curry Chicken by Chef Matt Baldridge from Dinner Club PopUp
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