Last Night's Dinner: Coconut Curry Chicken

Coconut Curry Chicken

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Prep: 20 minutes
Cook: 5 hours
Servings: 6

Ingredients

• 2 medium potatoes, peeled and cubed


• 1 small onion, chopped


• 2 stalks celery, sliced


• 1 red bell pepper, seeded and chopped


• 1 Anaheim chili pepper, seeded and chopped


• 4 garlic cloves, peeled and roughly chopped


• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces


• 1-1/2 cups coconut milk


• 1 chicken bouillon cube


• 4 teaspoons curry powder


• 1/4 teaspoon salt


• 1/4 teaspoon pepper


• 3 cups water


• 1-1/2 cups uncooked white or brown rice


• 1 tablespoon butter


• 1 tablespoon flour


• 1/2 teaspoon garam masala powder


• 1/4 cup thinly sliced green onions


• raisins or cranberries and/or chopped peanuts to garnish

Directions


Toss potatoes, onion, celery, peppers, and garlic together in a large slow cooker. In a large nonstick skillet coated with cooking spray, brown chicken on all sides.

Transfer to slow cooker. In a glass measuring cup, heat coconut milk and bouillon cube in microwave, 2-4 minutes, until bouillon cube begins to dissolve. Whisk in curry, salt, and pepper; pour over chicken. Cover and cook on low for 5 hours.

Bring water to a boil in a saucepan with a good lid. Add rice and lower heat to the lowest possible simmer. Cover immediately, and do not uncover or stir until the timer goes off: 15 minutes for white rice, 40-45 minutes for brown rice. Remove from heat, uncover, and fluff rice with a fork.

Meanwhile, a few minutes before rice is ready, remove chicken and vegetables from slow cooker to serving platter with a slotted spoon. Pour cooking liquid off into a measuring cup with a pour spout. Melt butter in a small saucepan and whisk in flour a very small amount at a time, continuing to whisk to a smooth paste. Add a very small amount of chicken cooking liquid, whisking constantly to make sure there are no lumps. Continue adding liquid in small amounts and whisking until all liquid has been incorporated and sauce is thick and smooth.

Serve chicken and sauce with rice; garnish with green onions, raisins or cranberries, coconut, and peanuts.