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Preparation Time: 25 minutes
Cooking time: 4 - 5 hours
Serves: 6
If served as six portions provides 353 cals, 14g fat (of which 5g saturates), 2g sugar and 0.6g salt per portion.
Ingredients
- 6 boneless skinless chicken breast halves (170g/6oz each)
- 1¼ tsp salt
- 385g (14oz) tinned light coconut milk
- 1 tsp curry powder
- ½ tsp ground turmeric
- ½ tsp cayenne pepper
- 3 green onions, sliced, divided
- 2 tbsp cornstarch
- 2 tbsp cold water
- 1 - 2 tbsp lime juice
- 3 cups hot cooked rice
Method
1. Sprinkle chicken with salt. In a large skillet coated with cooking spray, brown chicken on both sides. Place in a 5 quart slow cooker.
2. Combine the coconut milk, curry, turmeric and cayenne; pour over chicken. Sprinkle with half 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 for 30 minutes or until sauce is thickened. Stir in lime juice. Serve chicken with rice and sauce; sprinkle with remaining onions.
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