Soups, Stews, and Curries

COCONUT CURRY CHICKEN

COCONUT CURRY CHICKEN


Prep time: 15 minutes / Cook time: 7 to 8 hours on low
This slow cooker coconut chicken curry is made with easy-to-find
ingredients such as sweet potatoes and light coconut milk, with a
touch of raisins that plump up during the slow-cooking process. A
simple-to-prep, hearty Asian dinner, this dish is delicious served
over fragrant jasmine rice.
Serves 6 to 8
Nonstick cooking spray
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
6 medium carrots, diced
2 cups cubed butternut squash
1 large onion, diced
1 large green bell pepper, chopped
2 cups Chicken Stock (here) or low-sodium chicken broth
1 (14-ounce) can light coconut milk
1 (5-ounce) can tomato paste
4 garlic cloves, minced
2 tablespoons curry powder (or to taste)
Freshly ground black pepper
Chopped cashews (optional)
Chopped fresh cilantro (optional)
1. Spray a 6-quart slow cooker with the cooking spray. Add the
chicken, carrots, butternut squash, onion, and bell pepper to the
slow cooker.
2. Place the stock, coconut milk, tomato paste, garlic, curry
powder, and black pepper in a food processor and process until
smooth. Pour the mixture over the chicken and vegetables and mix
well. Cover and cook on low for 7 to 8 hours, until the chicken and
vegetables are cooked through.
3. During the last 30 minutes of cooking, remove the chicken and
use two forks to shred it. Return the chicken to the slow cooker for
the remaining cooking time.
4. Serve over jasmine rice, if desired, garnished with chopped
cashews and cilantro.
Per Serving (1 cup): Calories: 327; Total Fat: 9g; Saturated Fat: 5g; Trans
Fat: 0g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 3g; Cholesterol:
87mg; Sodium: 202mg; Carbohydrates: 24g; Fiber: 6g; Sugars: 8g; Protein:
38g

COOKING TIP: If you prefer a thicker curry, whisk together 2
tablespoons of cornstarch and 3 tablespoons of water and stir into the slow
cooker about 30 minutes before serving.