Slow-Cooked Curry Chicken
- Women`s Corner
- October 17, 2022
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
Read More: The History of Angel Delight.
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 to 2 tablespoons lime juice
- 3 cups hot cooked rice
Method: Sprinkle chicken with salt. In a large skillet coated with cooking spray, brown chicken on both sides. Place in a 5-qt. slow cooker. 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.
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.
Read More: How to Prepare Angel Delight?
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.
This recipe is taken from https://www.tasteofhome.com/recipes/
