Coconut Curry Chicken

By Totlxtc

Ingredients

• 2 * 2 medium potatoes, peeled and cubed
• 1 * 1 small onion, chopped
• 4 * 4 boneless skinless chicken breast halves (4 ounces each)
• 1 * 1 cup light coconut milk
• 4 * 4 teaspoons curry powder
• 1 * 1 garlic clove, minced
• 1 * 1 teaspoon reduced-sodium chicken bouillon granules
• 1/4 * 1/4 teaspoon salt
• 1/4 * 1/4 teaspoon pepper
• 2 * 2 cups hot cooked rice
• 1/4 * 1/4 cup thinly sliced green onions
• * Raisins, flaked coconut and chopped unsalted peanuts, optional

Preparation

Step 1

* Place potatoes and onion in a 3- or 4-qt. slow cooker. In a large nonstick skillet coated with cooking spray, brown chicken on both sides.
* Transfer to slow cooker. In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low for 5 hours or until a meat thermometer reads &170;.
* Serve chicken and sauce with rice; sprinkle with green onions. Garnish with raisins, coconut and peanuts if desired. Yield: 4 servings.


Nutrition Facts: 1 serving (calculated without optional ingredients) equals 396 calories, 11 g fat (7 g saturated fat), 63 mg cholesterol, 309 mg sodium, 43 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 3 very lean meat, 2-1/2 starch, 2 fat.