Slow-Cooked Curry Chicken Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 boneless skinless chicken breast halves1-1/4 teaspoons salt1 can (14 ounces) light coconut milk1 tbsp curry powder1 tsp ground turmeric1 tsp cayenne pepper1 medium yellow onion sliced into thin wedges1 green pepper sliced into thin strips3 green onions, sliced2 tbspcornstarch2 tbsp cold water2 tbsp lime juice3 cups cooked brown rice
1. Sprinkle chicken with salt. In a large nonstick skillet coated with cooking spray, brown chicken on both sides over medium heat.
2. Place in a 5-qt. slow cooker.
3. Add yellow onion and green pepper
4. Combine the coconut milk, curry, turmeric and cayenne; pour over chicken and vegetables
5. Cover and cook on low for 3-1/2 to 4-1/2 hours or until chicken is tender.
6. Combine cornstarch and water until smooth; stir into slow cooker.
7. Cover and cook on high for 30 minutes or until sauce is thickened.
8. Stir in lime juice.
9. Serve chicken and sauce over rice; sprinkle with green onions.
Yield: 6 servings - One breast half, 1/2 cup of rice, and 1/4 cup of sauce.
Number of Servings: 6
Recipe submitted by SparkPeople user CSHROADS01.
2. Place in a 5-qt. slow cooker.
3. Add yellow onion and green pepper
4. Combine the coconut milk, curry, turmeric and cayenne; pour over chicken and vegetables
5. Cover and cook on low for 3-1/2 to 4-1/2 hours or until chicken is tender.
6. Combine cornstarch and water until smooth; stir into slow cooker.
7. Cover and cook on high for 30 minutes or until sauce is thickened.
8. Stir in lime juice.
9. Serve chicken and sauce over rice; sprinkle with green onions.
Yield: 6 servings - One breast half, 1/2 cup of rice, and 1/4 cup of sauce.
Number of Servings: 6
Recipe submitted by SparkPeople user CSHROADS01.
Nutritional Info Amount Per Serving
- Calories: 354.4
- Total Fat: 3.4 g
- Cholesterol: 68.4 mg
- Sodium: 563.7 mg
- Total Carbs: 38.6 g
- Dietary Fiber: 2.5 g
- Protein: 31.0 g
Member Reviews