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Coconut Curry Chicken
- 4 Boneless, Skinless Chicken Breasts
- 1 1/2 T Coconut Oil
- 1 2/3 cups Water
- 2 T Minced Onion
- 1 1/4 cups Instant Rice
- 1 (13.5 oz) can Coconut Milk
- 1 (8 oz) can Tomato Sauce
- 1 tsp Garlic Salt
- 3 T Curry
- 3 T Sugar
- 1 cup Frozen Peas
Place chicken breast in crock pot.
Cover with oil and turn on low for 6-8 hours. (If chicken will cook for longer, add ½ cup water.)
Place chicken on cutting board to cool some.
Put water and minced onion in pot, cover, and bring to a boil.
Combine milk, tomato sauce, garlic salt, curry, sugar and peas in a pan and heat to a simmer.
While heating, turn off boiling water and add rice.
Cover and let rice steam.
Add chicken and rice to sauce and stir to incorporate.
If rice is a little stiff, cook a little longer to soften it. Sauce will thicken a little as it cools.