1 medium potato, peeled and cubed
1 medium onion, cubed
2 chicken breast halves
1 small can coconut milk (about 1/2 cup)
2 teaspoons curry powder
1 clove garlic, pressed
1 bell pepper
Raisins, flaked coconut and peanuts
Place potatoes and onion in a slow cooker. Heat oil mixture in a large skillet; add chicken and cook just until browned. Transfer to slow cooker. In a small bowl, combine coconut milk, curry powder, garlic, salt and pepper; pour over chicken. Cover and cook on LOW for 2 1/2 to 3 hours or until chicken is cooked through. Serve chicken and sauce over cooked brown rice; sprinkle with sliced bell pepper. Garnish with raisins, coconut and peanuts, if desired.
It seems utterly impossible for me to cook anything in a crock-pot that doesn't come out dry and bland. This was no exception, but thankfully it was easily remedied. I cut the chicken up into small pieces and mixed with the sauce, and suddenly the dryness didn't really matter. It was still bland though, until I added extra curry sauce and mango chutney - one I added that, it was DELICIOUS! I'm going to try this recipe again, but next time I'm going to add more curry and perhaps also a bit of chili. And if anybody has any advice on how not to make the chicken so insanely dry, I'm all ears!
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