My husband and I love this yummy dish! It’s a breeze to prepare in the slow cooker, and it tastes just like a meal you’d have at your favorite Indian or Thai restaurant.
Ingredients
- 2 medium potatoes, peeled and cubed
- 1 small onion, chopped
- 2 teaspoons canola oil
- 1 pound boneless skinless chicken breast halves
- 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
- optional: cilantro, shredded coconut, chopped peanuts and thinly sliced red chiles
Instruction
- 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.
- In a small bowl, combine coconut milk, curry powder, 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.
- Serve chicken and sauce with rice. If desired, top with cilantro, coconut, peanuts and chiles.
