TLC Cooking "Coconut Chicken Curry"

Coconut Chicken Curry

Coconut Chicken Curry

YIELD Makes 4 servings
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INGREDIENTS

1	tablespoon vegetable oil
4	boneless skinless chicken breasts
3	medium potatoes, peeled and chopped
1	medium onion, sliced
1	can (14 ounces) coconut milk
1	cup chicken broth
1‑1/2	teaspoons curry powder
1	teaspoon hot pepper sauce
1/2	teaspoon salt
1/4	to 1/2 teaspoon black pepper
1	package (10 ounces) frozen peas
Hot cooked rice

PREPARATION:

Slow Cooker Directions

Heat oil in large skillet over medium-high heat. Brown chicken on both sides. Place potatoes and onion in slow cooker. Top with chicken.
Combine coconut milk, broth, curry powder, pepper sauce, salt and pepper in medium bowl. Pour over chicken. Cover; cook on LOW 6 to 8 hours.
About 30 minutes before serving, add peas to slow cooker. Serve over hot cooked rice.

This recipe appears in: Middle Eastern

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