Coconut Curry Chicken

Ingredients

• 2 medium potatoes, peeled and cubed
• 1 small onion, chopped
• 2 teaspoons canola oil
• 1 pound boneless skinless chicken breast halves
• 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
• Optional: Cilantro, shredded coconut, chopped peanuts and thinly sliced red chiles

Directions

1. Place potatoes and onion in a 3- or 4-qt. slow cooker. In a large nonstick skillet, heat oil over medium heat; add chicken. Cook until lightly browned, turning once, 3-5 minutes. Transfer to slow cooker.
2. In a small bowl, combine coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low until meat is tender, 5-6 hours. Remove chicken to cutting board. Cut into slices.
3. Serve chicken and sauce with rice; if desired top with cilantro, coconut, peanuts and chiles