Our three children all love the spicy flavors found in this dish. Add more or less curry depending on your taste preferences.
—HELEN TOULANTIS WANTAGH, NY
PREP: 25 MIN. • COOK: 4 1/2 HOURS • MAKES: 6 SERVINGS
6 boneless skinless chicken breast halves (6 ounces each)
1 1/4 teaspoons salt
1 can (13.66 ounces) light coconut milk
1 teaspoon curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
3 green onions, sliced, divided
2 tablespoons cornstarch
2 tablespoons cold water
1 to 2 tablespoons lime juice
3 cups hot cooked rice
1. Sprinkle chicken with salt. In a large nonstick skillet coated with cooking spray, brown the chicken on both sides. Place in a 5-qt. slow cooker.
2. Combine the coconut milk, curry, turmeric and cayenne; pour over chicken. Sprinkle with half of the onions. Cover and cook on low for 4-5 hours or until chicken is tender.
3. Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high 30 minutes or until sauce is thickened. Stir in the lime juice. Serve chicken with the rice and sauce; sprinkle the dish with remaining onions.