And this recipe totally won my husband and myself over. So if you're a coconut milk lover and curry lover, you'll be a lover of this.
Ingredients
- 3 boneless, skinless chicken breasts
- 1 can coconut milk
- 1 cup vegetable or chicken broth
- 1 tsp ground cumin
- 1 1/2 tsp ground coriander
- 3 tsp curry powder
- 3 tbs soy sauce (I use low sodium)
- 2 tbs sugar
- 1 1/2 tsp salt
- the zest of one lime
- Lime cut into wedges
- cilantro
Combine coconut milk, broth, cumin, coriander, curry powder, soy sauce, sugar, salt and lime zest in your crock pot. Whisk until smooth. Add (raw) chicken breasts, cover and cook on low for 4-5 hrs.
Once your chicken is tender enough to shred, have at it and shred into whatever size pieces you prefer. Dump back into the crock pot and mix it around in your delicious sauce. Serve over rice of your choice, top with cilantro and fresh lime juice.
*Updated suggestion: Add cubed pieces of potato or the last 30 minutes of cooking, pinch about a half cup of the sauce from the crock pot and add a few tablespoons of flour and whisk together until all clumps are gone. Do one of these to help thicken the sauce a bit.
*Updated suggestion: Add cubed pieces of potato or the last 30 minutes of cooking, pinch about a half cup of the sauce from the crock pot and add a few tablespoons of flour and whisk together until all clumps are gone. Do one of these to help thicken the sauce a bit.











