Ingredients
2 medium potatoes, peeled and cubed1 small onion, chopped2 teaspoons canola oil1 pound boneless skinless chicken breast halves1 cup light coconut milk4 teaspoons curry powder1 garlic clove, minced1 teaspoon reduced-sodium chicken bouillon granules1/4 teaspoon salt1/4 teaspoon pepper2 cups hot cooked riceOptional: Cilantro, shredded coconut, chopped peanuts and thinly sliced red chiles
Preparation
Place potatoes and onion in a 3- or 4-qt. slow cooker. In a large nonstick skillet, heat oil over medium heat; add chicken. Cook until lightly browned, turning once, 3-5 minutes. Transfer to slow cooker.
In a small bowl, combine coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low until meat is tender, 5-6 hours. Remove chicken to cutting board. Cut into slices.
Serve chicken and sauce with rice; if desired top with cilantro, coconut, peanuts and chiles.
