Name: Chicken Coconut Curry
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Ingredients: 1 lb boneless, skinless chicken breast (about 2 large breasts), diced; 1 ½ tablespoons olive or coconut oil; 1 ½ tablespoons curry powder; 1/2 onion, diced; 2 cloves garlic, minced; 4 diced baked yellow potatoes or 2 (14 ounce) cans diced new potatoes, drained; 1 can green peas, drained; 1 (14 ounce) can coconut milk (In asian foods aisle); 1 (14.5 ounce) can stewed, diced tomatoes, undrained; 3 tablespoons sugar; salt and pepper to taste; 4 cups cooked rice (set aside)

Description

A flavorful coconut curry recipe in the slow cooker.

Ingredients

Scale

1 lb boneless, skinless chicken breast (about 2 large breasts), diced
1 ½ tablespoons olive or coconut oil
1 ½ tablespoons curry powder
1/2 onion, diced
2 cloves garlic, minced
4 diced baked yellow potatoes or 2 (14 ounce) cans diced new potatoes, drained
1 can green peas, drained
1 (14 ounce) can coconut milk (In asian foods aisle)
1 (14.5 ounce) can stewed, diced tomatoes, undrained
3 tablespoons sugar
salt and pepper to taste
4 cups cooked rice (set aside)

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Instructions

Assemble ingredients.
Dice chicken and season with salt and pepper. Dice onions and potatoes and set aside.
Heat oil in a skillet on medium-high heat and add the minced garlic.
Sauté garlic for about a minute, then add the onions and sauté for another 2 minutes.
Add the curry powder, stir until blended, and sauté for an additional 2-3 minutes to unlock the curry flavor.
Reduce heat to medium, add in the seasoned chicken breast and toss to coat evenly. Cook for another 4-5 minutes, or until chicken is mostly cooked.
While the chicken is cooking, add the coconut milk, sugar, tomatoes, potatoes, and peas to the crock-pot and stir to combine.
Add in the mostly cooked chicken and turn it on the Low setting for 2-3 hours.
Serve over rice with a side of naan.

Nutrition

Serving Size: 6