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Monday, January 2

Coconut curry chicken

Potatoes, medium, peeled, cubed
Onion, small, chopped
2 tablespoons
Chicken breast halves
Coconut milk
1 cup
Curry powder
4 teaspoons
Chicken bouillon granules
1 teaspoon
Garlic clove, minced
¼ teaspoon
Pepper, freshly ground
¼ teaspoon
Rice, hot cooked
2 cups
Green onions, thinly sliced
¼ cup
Coconut, shredded
½ cup
  1. Place potatoes and onion in a 3 or 4-quart slow cooker.
  2. In a large skillet, melt butter, and then brown the chicken on both sides; transfer to slow cooker.
  3. In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt, and pepper; pour over chicken.
  4. Cover and cook on low for 5 to 6 hours, or until the meat is tender.
  5. Serve chicken and sauce over rice; sprinkle with green onions and coconut.

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