Crock Cooker Chicken Curry

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NUTRITION per serving: 334 Calories; 6g Fat; 31g Protein; 40g Carbohydrate; 4g Dietary Fiber; 66mg Cholesterol; 229mg Sodium. Exchanges: 2 1/2 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat. Points: 6

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  • 4

Ingredients

  • 2 medium russet potatoes, peeled and cubed
  • 1/2 cup chopped onion
  • Water/oil mixture
  • 4 (4-oz.) boneless skinless chicken breast halves
  • 1 cup light coconut milk
  • 4 teaspoons curry powder
  • 1 clove garlic, pressed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked brown rice
  • 1/4 cup sliced green onions
  • Raisins, flaked coconut and chopped unsalted peanuts (optional)

Preparation

Step 1

Place potatoes and onion in a slow cooker. Heat water/oil mixture in a large skillet; add chicken and cook just until browned (you’re not cooking it all the way through). Transfer to slow cooker. In a small bowl, combine coconut milk, curry powder, garlic, salt and pepper; pour over chicken. Cover and cook on LOW for 5 to 6 hours or until chicken is cooked through. Serve chicken and sauce over cooked brown rice; sprinkle with sliced green onions. Garnish with raisins, coconut and peanuts, if desired.

SERVING SUGGESTION: Serve steamed broccoli on the side.
GLUTEN FREE: Make sure coconut milk is gluten free.

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