Coconut Chicken Curry
Browse the recipe 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