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Slow-Cooker Chicken-Coconut-Pineapple Curry
Slow-Cooker Chicken-Coconut-Pineapple Curry
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Prep Time:
25 minutes
Total Time:
6 hours 55 minutes
Slow-cooked tropical chicken with coconut, pineapple, green chiles, and chicken broth, served over rice.
Ingredients:
  • 1 1/4 lb boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 dark-orange sweet potatoes (1 1/2 lb), peeled, cut into 3/4-inch pieces
  • 1 can (14 oz) coconut milk (not cream of coconut)
  • 1 can (8 oz) pineapple chunks, drained
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1/2 cup Progresso™ chicken broth (from 32-oz carton)
  • 4 teaspoons curry powder
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1 medium red bell pepper, cut into bite-size strips
  • 4 oz fresh snow pea pods (1 cup), strings removed, cut diagonally in half
  • 1 large firm ripe banana, cut in half lengthwise, then cut crosswise into 1-inch chunks
  • 2 cups uncooked instant white rice
Instructions:
  • Grease a 3- to 4-quart slow cooker. Combine all ingredients in the cooker, leaving out the bell pepper, pea pods, banana, and rice.
  • Cover and simmer over low heat for 6 to 7 hours.
  • Add bell pepper and pea pods to the mixture and gently stir. Cover and continue cooking for another 30 minutes or until the bell pepper and pea pods are tender-crisp. Stir in the banana. While waiting, prepare the rice according to package instructions. Serve the curry over the cooked rice.

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