Thai Curried Chicken With Rice (Slow Cooker)

Thai Curried Chicken With Rice (Slow Cooker)

Serves 6

1 teaspoon curry powder
½ teaspoon turmeric (ground)
½ teaspoon cayenne powder
3 green “sliced” onions (divided)
6 boneless skinless chicken breasts (halved) or
6 boneless skinless chicken thighs
2 tablespoons cold water
2 tablespoons cornstarch
2 tablespoons lime juice
3 cups of cooked and hot rice
1 can “light” coconut milk (13.66 oz.)
1¼ teaspoon salt

Lightly salt the chicken. Over medium heat, brown each side of the chicken in a skillet that is nonstick and coated with cooking spray (or olive oil). After browning, place the chicken in a 5-quart slow cooker.

In a bowl, add cayenne, coconut milk, turmeric, and curry (stir lightly to mix). Empty the bowl over the chicken and add ½ the onions on top. Allow the chicken to cook on low until the chicken is tender (approximately 4 to 5 hours).

In a small bowl or glass, mix the water and cornstarch until it becomes smooth. Pour this mixture into the slow cooker and stir completely. Raise the heat to high and cook until the sauce thickens (about 30 minutes). Finally, stir in the lime juice. This chicken may be served on top of the rice or with the rice on the side. Be sure to add a generous portion of sauce to the rice and lightly
sprinkle the remaining onions on top.

Diva Tip:

• Looking for more of a “kick”? Add a bit more cayenne powder for some Epic heat!

Print Friendly, PDF & Email