Slow-cooker Coconut Curry Chicken
- Number of Servings: 6
Ingredients
1 can coconut milk4 chicken breast halves1 cup water with spices mixed in: 1/2t turmeric, 1/2t onion powder, a pinch of coriander 1/2t salt 1/2 onion-roughly diced5-6 smashed garlic cloves2T curry powder2T Sambal Oelek2T Bacon fat/coconut oil--your choice of tasty fat.
Put the onion, garlic, and fat into the bottom of the crock. Add the water-spice mixture and turn on the cooker. Place 2 chicken breast halves in the crock, sprinkle with salt and put a dollop of Sambal on each piece, cover with 1/2T curry powder each.
Put the remaining chicken on top (at a 90 degree angle to first 2) and do the same as above.
For the coconut milk I scoop out the solids and kind of smooth over the top chicken, then I pour the remaining liquids into the pot. This should cover the chicken.
Turn cooker on low and cook for 6-8 hours.
Serving Size: Yeilds 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user K_CHRISTER.
Put the remaining chicken on top (at a 90 degree angle to first 2) and do the same as above.
For the coconut milk I scoop out the solids and kind of smooth over the top chicken, then I pour the remaining liquids into the pot. This should cover the chicken.
Turn cooker on low and cook for 6-8 hours.
Serving Size: Yeilds 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user K_CHRISTER.
Nutritional Info Amount Per Serving
- Calories: 265.8
- Total Fat: 19.6 g
- Cholesterol: 45.6 mg
- Sodium: 147.9 mg
- Total Carbs: 4.0 g
- Dietary Fiber: 0.4 g
- Protein: 19.8 g
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