Slow-Cooked Curry Chicken

By Totlxtc

Ingredients

• 6 * 6 boneless skinless chicken breast halves (6 ounces each)
• 1-1/4 * 1-1/4 teaspoons salt
• 1 * 1 can (14 ounces) light coconut milk
• 1 * 1 teaspoon curry powder
• 1/2 * 1/2 teaspoon ground turmeric
• 1/2 * 1/2 teaspoon cayenne pepper
• 3 * 3 green onions, sliced, divided
• 2 * 2 tablespoons cornstarch
• 2 * 2 tablespoons cold water
• 1 to 2 * 1 to 2 tablespoons lime juice
• 3 * 3 cups hot cooked rice

Details

Servings 6

Preparation

Step 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.
* Combine the coconut milk, curry, turmeric and cayenne; pour over chicken. Sprinkle with half of the onions. Cover and cook on low for 3-1/2 to 4-1/2 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 and sauce over rice; sprinkle with remaining onions. Yield: 6 servings.