Coconut Curry Chicken

2 medium potatoes, peeled and cubed
1 small onion, chopped
4 boneless skinless chicken breast halves
1 cup light coconut milk
4 tsp curry powder
1 garlic clove minced
1 tsp reduced-sodium chicken bouillon granules
1/4 tsp salt
1/4 tsp pepper
2 cups hot cooked rice
1/4 cup thinly sliced green onions
*Raisins, flaked coconut and chopped unsalted peanuts, optional. (Not included in nutritional info.)

1. Place potatoes and onion in a 3- or 4-qt. slow cooker. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. Transfer to slow cooker.
2. In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low for 5 hours or until chicken in tender.
3. Serve chicken and sauce with rice; sprinkle with green onions. Garnish with raisins, coconut and peanuts if desired.

Number of Servings: 4

Recipe submitted by SparkPeople user JWIGGINS07.