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Slow-Cooker Coconut Curry Chicken

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  • Prep Time 35 min
  • Total Time 4 hr 35 min
  • Servings 6

Serve slow cooked chicken and vegetable mixture with rice for a hearty Asian dinner.

Ingredients

12
chicken thighs (about 3 lb), skinned
2
teaspoons garlic salt
3
teaspoons canola oil
1
large onion, cut into 1-inch pieces
6
carrots, cut into 1-inch pieces
3
stalks celery, cut into 1-inch pieces
5
cloves garlic, finely chopped
2
tablespoons finely chopped gingerroot
2
teaspoons grated lime peel
2
tablespoons curry powder
1
teaspoon salt
1
tablespoon Sriracha sauce
1
can (13.66 oz) coconut milk (not cream of coconut)
1/4
cup whipping cream
1 1/2
cups uncooked long grain rice
1
tablespoon lime juice
1/2
cup chopped fresh cilantro

Directions

  • 1 Spray 6-quart slow cooker with cooking spray. Sprinkle chicken with garlic salt. In 12-inch skillet, heat 1 1/2 teaspoons of the oil over medium-high heat. Add 6 of the chicken thighs; cook 6 to 8 minutes, turning once, until browned. Place chicken in slow cooker. Repeat with remaining 1 1/2 teaspoons oil and chicken.
  • 2 Add onion, carrots, celery, garlic, gingerroot, lime peel, curry powder and salt to skillet. Cook 5 minutes, stirring frequently. Add mixture to slow cooker. Stir in Sriracha sauce, coconut milk and whipping cream.
  • 3 Cover; cook on High heat setting 4 hours.
  • 4 About 15 minutes before serving, cook rice as directed on package. Stir lime juice and cilantro into slow cooker. Serve chicken and vegetable mixture with rice.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
,
% Daily Value
Total Fat
14g
14%
(Saturated Fat
5g,
5%
),
Sodium
1010mg
1010%;
Total Carbohydrate
53g
53%
(Dietary Fiber
4g
4%
),
Protein
32g
32%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
2 1/2 Starch; 2 Vegetable; 4 Very Lean Meat; 1 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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