Coconut Chicken Curry

SERVES: 4

COOK TIME: 4 Hr

Recently immensely popular, curry has always been a favorite taste of ours. Especially, in the slow-cooker - all of the spices blend together for a perfect burst of flavor.

What You'll Need

1 tablespoon vegetable oil
3 (6-ounce) skinned and boned chicken breasts, cubed
1 (1-pound) package frozen pepper stir-fry mix
1 1/2 teaspoon prepared minced garlic
1 teaspoon chicken bouillon granules
1 teaspoon ground ginger
2 1/2 teaspoons curry powder
1 teaspoon salt
1 (14-ounce) can light coconut milk
4 cups warm cooked rice (see note)
2 tablespoons chopped cilantro
1/4 cup toasted slivered almonds
2 tablespoons sliced scallions

What to Do

Heat vegetable oil in a large skillet over medium-high heat. Add chicken, and cook 8 minutes or until browned. Remove chicken from skillet, and place in a 3- to 4-quart slow cooker. Stir in pepper stir-fry mix and next 5 ingredients.
Cover and cook on HIGH setting 3-1/2 hours. Stir in coconut milk; cover and cook on HIGH setting 30 more minutes.
Serve chicken mixture over rice; sprinkle with cilantro, almonds, and scallions.

Notes

For a more traditional curry dish, substitute basmati rice for regular long-grain rice. Basmati rice is an aromatic long-grain rice that has a creamy yellow color and distinctive perfumy, nutlike flavor and aroma.