Easy curry. Serve with rice.
Ingredients
Nonstick cooking spray
1 pound skinless, boneless chicken, cut into 1-inch pieces
3 cups coarsely chopped carrots (6 medium)
2 cups coarsely chopped onions (2 large)
6 cloves garlic, minced
1 tablespoon grated fresh ginger
1 can (14.5 ounce) or around 2 cups chicken broth
1 cup coconut milk
1 tablespoon curry powder
½ teaspoon salt
¼ cup snipped fresh cilantro
21 tablespoon lime juice
Step 1
Coat a medium nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; cook and stir about 3 minutes or until lightly browned. Drain off fat.
Step 2
In a 3 1/2- or 4-quart slow cooker, layer carrots, chicken, onions, garlic and ginger.
Step 3
In a medium bowl, whisk together broth, coconut milk, curry powder and salt. Pour over the mixture in cooker.
Step 4
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
Step 5
To serve, stir in cilantro and lime juice.
