Coconut Chicken Curry the Editors of Publications International, Ltd.
Coconut Chicken Curry
Makes 4 servings
|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|
|1/4||to 1/2 teaspoon black pepper|
|1||package (10 ounces) frozen peas|
|Hot cooked rice|
- 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.
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