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Slow-Cooked Curry Chicken

TOTAL TIME: Prep: 25 min. Cook: 4-1/2 hours YIELD: 6 servings.
Our three children love the spicy flavors found in this Crock-Pot chicken curry. Add more or less curry depending on your taste preferences. —Helen Toulantis, Wantagh, New York

Ingredients

  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1-1/4 teaspoons salt
  • 1 can (13.66 ounces) light coconut milk
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon cayenne pepper
  • 3 green onions, sliced, divided
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1 to 2 tablespoons lime juice
  • 3 cups hot cooked rice

Directions

  • 1. Sprinkle chicken with salt. In a large skillet coated with cooking spray, brown chicken on both sides. Place in a 5-qt. slow cooker.
  • 2. Combine the coconut milk, curry, turmeric and cayenne; pour over chicken. Sprinkle with half the onions. Cover and cook on low for 4-5 hours or until chicken is tender.
  • 3. Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until sauce is thickened. Stir in lime juice. Serve chicken with rice and sauce; sprinkle with remaining onions.

Nutrition Facts

1 serving: 353 calories, 9g fat (5g saturated fat), 94mg cholesterol, 576mg sodium, 27g carbohydrate (2g sugars, 1g fiber), 37g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 starch, 1 fat.

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