Crockpot Coconut Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Chicken Breast, no skin, 32 ounces *Potato, raw, 2 large (3" to 4-1/4" dia.) Onions, raw, 1 large Garlic, 1 cloves *Lite coconut milk Thai kitchen,13.66 oz can *Chicken Broth 99% Fat Free (Great Value), 1 cup Curry powder, 1/4 cup Salt, 1/4 tspPepper, black, 1/4 tsp*Bell Pepper - Red - 1 large (164 gram)Cornstarch, 1 TbspRaisins, 1 Tbsp, packedCoconut, raw, 1 Tbsp, shredded
Chop chicken, onion, potatoes and mince garlic. Add to slow cooker.
Add coconut milk, chicken broth, curry powder, salt and black pepper to the slow cooker.
Cook on low 4 hrs. Add chopped red bell pepper and cook for 45 more minutes. Stir in cornstarch and cook until thickened, about 15 minutes. Sprinkle with raisins and coconut flakes to serve.
Serving Size: makes 6 serving of about 1 cup each
Number of Servings: 6
Recipe submitted by SparkPeople user WICCANWIDGET.
Add coconut milk, chicken broth, curry powder, salt and black pepper to the slow cooker.
Cook on low 4 hrs. Add chopped red bell pepper and cook for 45 more minutes. Stir in cornstarch and cook until thickened, about 15 minutes. Sprinkle with raisins and coconut flakes to serve.
Serving Size: makes 6 serving of about 1 cup each
Number of Servings: 6
Recipe submitted by SparkPeople user WICCANWIDGET.
Nutritional Info Amount Per Serving
- Calories: 346.5
- Total Fat: 6.8 g
- Cholesterol: 87.3 mg
- Sodium: 371.2 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 5.2 g
- Protein: 38.6 g
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