Creamy Green Chicken Curry


love this dish. I’m probably going to say that for nearly everything I make (obviously!) but I love curry so this of course, has been getting a run in our kitchen quite a bit lately.


1 can of coconut cream

2 cubes of chicken stock
1 cup of frozen beans
3 medium potatoes peeled and diced into large cubes
3 tablespoons of green chicken curry paste
1 teaspoon of minced garlic
4-6 chicken drumsticks (whole) or 4 chicken thigh fillet (diced)
1 cup of rice (to be boiled and served separately)
1 brown onion (sliced thinly)

1 fresh red long chilli



Brown the chicken and onion. Add to the slow cooker with the rest of the ingredients (except the green beans) and cook on low for 5-6 hours. Throw the beans in half an hour before serving, slice the red chilli and scatter over the top of the curry.

Easy Peasy!!!!!


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Jess Steel
Jess Steel
Jess is a FIFO wife, respected columnist, full time worker and mother to one little cutie Oscar. Jess loves wine, cooking, dirty weekends away, reading, watching the Kardashians , snow cones and long walks on the beach. Jess loves fashion ( We can guarantee if its ‘on trend’ though she wont wear it). Jess is also prone to changing her hair colour. Want to see more of Jess? Check out her witty writing at and cook something amazing from her other site