Coconut Curry Chicken

Coconut Curry Chicken
Prep Time
15 mins
 
Servings: 5
Ingredients
MORNING INGREDIENTS
  • 4 Boneless, Skinless Chicken Breasts
  • 1 1/2 T Coconut Oil
EVENING INGREDIENTS
  • 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
Directions
MORNING DIRECTIONS
  1. Place chicken breast in crock pot.
  2. Cover with oil and turn on low for 6-8 hours. (If chicken will cook for longer, add ½ cup water.)
EVENING DIRECTIONS
  1. Place chicken on cutting board to cool some.
  2. Put water and minced onion in pot, cover, and bring to a boil.
  3. Combine milk, tomato sauce, garlic salt, curry, sugar and peas in a pan and heat to a simmer.
  4. While heating, turn off boiling water and add rice.
  5. Cover and let rice steam.
  6. Cube chicken.
  7. Add chicken and rice to sauce and stir to incorporate.
  8. If rice is a little stiff, cook a little longer to soften it. Sauce will thicken a little as it cools.
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