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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 4 |
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Andi Kauffman says, âMy husband and I love this yummy dish! Itâs a breeze to prepare in the slow cooker, and it tastes just like a meal youâd have at your favorite Indian or Thai restaurant.â Ingredients:
2 medium potatoes, peeled and cubed |
1 small onion, chopped |
4 boneless skinless chicken breast halves (4 ounces each) |
1 cup light coconut milk |
4 teaspoons curry powder |
1 garlic clove, minced |
1 teaspoon reduced-sodium chicken bouillon granules |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 cups hot cooked rice |
1/4 cup thinly sliced green onions |
raisins, flaked coconut and chopped unsalted peanuts, optional |
Directions:
1. Place potatoes and onion in a 3- or 4-qt. slow cooker. In a large nonstick skillet coated with cooking spray, brown chicken on both sides.
2. Transfer to slow cooker. In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until meat is tender.
3. Serve chicken and sauce with rice; sprinkle with green onions. Garnish with raisins, coconut and peanuts if desired. Yield: 4 servings.
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