Coconut Chicken Curry

By carvalhohm

Ingredients

• 1 tablespoon vegetable oil
• 3 (6-ounce) skinned and boned chicken breasts, cubed
• 1 (1-pound) package frozen pepper stir-fry mix
• 1 1/2 teaspoon prepared minced garlic
• 1 teaspoon chicken bouillon granules
• 1 teaspoon ground ginger
• 2 1/2 teaspoon curry powder
• 1 teaspoon salt
• 1 (14-ounce) can light coconut milk
• 4 cups warm cooked rice (see note)
• 2 tablespoon chopped cilantro
• 1/4 cup toasted slivered almonds
• 2 tablespoon sliced scallions

Preparation

Step 1

Heat vegetable oil in a large skillet over medium-high heat. Add chicken, and cook 8 minutes or until browned. Remove chicken from skillet, and place in a 3- to 4-quart slow cooker. Stir in pepper stir-fry mix and next 5 ingredients.

Cover and cook on HIGH setting 3-1/2 hours. Stir in coconut milk; cover and cook on HIGH setting 30 more minutes.

Serve chicken mixture over rice; sprinkle with cilantro, almonds, and scallions.