Coconut Chicken Curry
- SERVES
- 4
- COOK TIME
- 4 Hr
Recently immensely popular, curry has always been a favorite taste of ours. Especially, in the slow-cooker - all of the spices blend together for a perfect burst of flavor.
What You'll Need
- 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 teaspoons curry powder
- 1 teaspoon salt
- 1 (14-ounce) can light coconut milk
- 4 cups warm cooked rice (see note)
- 2 tablespoons chopped cilantro
- 1/4 cup toasted slivered almonds
- 2 tablespoons sliced scallions
What to Do
- 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.
Notes
For a more traditional curry dish, substitute basmati rice for regular long-grain rice. Basmati rice is an aromatic long-grain rice that has a creamy yellow color and distinctive perfumy, nutlike flavor and aroma.
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