[Spirit Dancer]

Coconut Curry Ckicken

•2 medium potatoes, peeled and cubed
•1 small onion, chopped
•4 boneless skinless chicken breast halves (4 ounces each)
•1 cup light coconut milk
•4 teaspoons curry powder
•1 garlic clove, minced
•1 teaspoon reduced-sodium chicken bouillon granules
•1/4 teaspoon salt
•1/4 teaspoon pepper
•2 cups hot cooked rice
•1/4 cup thinly sliced green onions
•Raisins, flaked coconut and chopped unsalted peanuts, optional

Directions
•Place potatoes and onion in a 3- or 4-qt. slow cooker. In a large nonstick skillet coated with cooking spray, brown chicken on both sides.
• Transfer to slow cooker. In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until meat is tender.
• Serve chicken and sauce with rice; sprinkle with green onions. Garnish with raisins, coconut and peanuts if desired.