Coconut Curry Chicken
TOTAL TIME: Prep: 20 min. Cook: 5 hours
YIELD: 4 servings.
My husband and I love this coconut curry chicken recipe! It's a breeze to prepare in the slow cooker, and it tastes just like a meal you'd have at your favorite Indian restaurant. —Andi Kauffman, Beavercreek, Oregon
Ingredients
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2 medium potatoes, peeled and cubed
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1 small onion, chopped
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2 teaspoons canola oil
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1 pound boneless skinless chicken breast halves
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1 cup light coconut milk
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4 teaspoons curry powder
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1 garlic clove, minced
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1 teaspoon reduced-sodium chicken bouillon granules
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1/4 teaspoon salt
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1/4 teaspoon pepper
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2 cups hot cooked rice
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Optional: Cilantro, shredded coconut, chopped peanuts and thinly sliced red chiles
Directions
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1.
Place potatoes and onion in a 3- or 4-qt. slow cooker. In a large nonstick skillet, heat oil over medium heat; add chicken. Cook until lightly browned, turning once, 3-5 minutes. Transfer to slow cooker.
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2.
In a small bowl, combine coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low until meat is tender, 5-6 hours. Remove chicken to cutting board. Cut into slices.
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3.
Serve chicken and sauce with rice; if desired top with cilantro, coconut, peanuts and chiles.
Nutrition Facts
1 serving: 371 calories, 10g fat (4g saturated fat), 63mg cholesterol, 265mg sodium, 42g carbohydrate (3g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1-1/2 fat.
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