Coconut Curry Chicken

Coconut Curry Chicken

3  Potatoes, cubed into 6 or 8 pieces each

1  small  Onion, chopped

4  (4-oz.)  boneless, skinless Chicken Breast halves

1  Cup  Coconut Milk

4  teaspoons  Curry Powder

1  clove  Garlic, crushed

1  teaspoon  Chicken Boullion

1/4  teaspoon  Salt

1/4  teaspoon  Pepper

 1/2  Cup  Frozen Green Peas

2  Cups  Hot Cooked Rice

For Garnish: 1/4-Cup sliced Green Onions, Raisins, Flaked Coconut, chopped unsalted Peanuts

Place the Potatoes and Onion in a 3- to 4-quart slow cooker.

Brown the Chicken Breasts in a non-stick skillet; transfer to slow cooker.

In a small bowl, combine the Coconut Milk, Curry Powder, Garlic, Chicken Boullion, Salt, and Pepper; pour over Potatoes, Onion, and Chicken.  Cover and cook on High for 3 hours or Low for 5 hours.  Stir in the Peas; heat until hot through.  Serve over Hot Rice; top with Garnish.  Serves 6.

This is really yummy!  I like it for Sunday Dinner as it is simple to prepare before Church.  I'll throw the Peas in the slow cooker when we come home, and everything is ready when the rice is done cooking.  Try serving Naan with this for an easy introduction to Indian food.  

"...earnestly contend for the Faith

which was once delivered unto the saints."

Jude, verse 3

This recipe is from the Healthy Cooking magazine, issue unknown.  Nutrition Facts: 1 Serving, without Garnish, using Light Coconut Milk: 396 Calories, 11 g Fat (7 g saturated Fat), 63 mg Cholesterol, 309 mg Sodium, 43 g Carbohydrate, 3 g Fiber, 27 g Protein.