Slow-Cooked Curry Chicken |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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âWe adopted three children from Thailand,â says Helen Toulantis of Wantagh, New York. âAll of us love the spicy flavors found in this dish.â 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 nonstick 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 of 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. Yield: 6 servings.
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