1- 13.5 oz can coconut milk
2 1/2 t curry powder, separated
salt and pepper, to taste
3 chicken breasts
2- 16 oz bags frozen stir-fry vegetables
1 c white rice, uncooked
1/2 t ginger
coconut flakes (opt)
1. Lightly grease slow cooker; shake coconut milk well before you pour it in to slow cooker.
2. Whisk in 2 tsp. curry powder, salt, and pepper; add chicken and spoon some of the coconut milk mixture over the chicken; top with frozen veggies.
3. Cook on low for 8-10 hours (high for 6 hours).
4. About 20 minutes before serving, cook rice as directed, adding ginger and remaining curry powder to water before cooking.
Serve chicken over rice, sprinkled with coconut flakes.
No comments:
Post a Comment