Curry de pollo

Ingredients

• nonstick cooking spray 1.00 spray for 1 second 1 spray
• 0.25 gram
• onion(s) 1.00 med cut into 1/2-inch wedges
• bell peppers 1.00 med red
• cut into 1/2-inch strips
• cauliflower florets 1.00 cup
• boneless
• skinless chicken breasts 1.00 lbs all visible fat discarded
• curry powder 2.00 tbsp
• garlic 2.00 tsp dry
• minced
• smoked paprika 2.00 tsp
• ground cumin 1.00 tsp
• salt 0.25 tsp
• lite coconut milk 0.50 cup
• low sodium chicken broth 0.50 cup fat-free
• brown rice 0.67 cup
• Cornstarch 2.00 tsp
• water 2.00 tbsp cold
• tomato(es) 0.50 cup chopped
• green bell pepper 0.50 cup chopped
• fresh cilantro 2.00 tbsp minced

Instructions

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   Spray a medium slow cooker for 1 second with cooking spray. Place the onion

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   red bell pepper

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   and cauliflower into the slow cooker.

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   Heat a large skillet over medium high heat. Spray the skillet for 1 second with cooking spray. Place the chicken in the skillet and cook just until browned

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   turn and brown the second side. Place the chicken over the vegetables in the slow cooker.

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   Sprinkle the chicken with the curry powder

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   garlic

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   paprika

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   cumin and salt. Pour the light coconut milk and broth overall. Cover and cook on Low for 3 to 5 hours or until the chicken is fully cooked and the chicken reaches a temperature of 165 F.

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    About an hour before serving

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    prepare the rice using the package directions

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    omitting the salt and margarine.

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    Using a slotted spoon

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    lift the chicken breasts out of the slow cooker and place on a cutting board. Turn the slow cooker to High. Blend the cornstarch into the cold water

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    blending until smooth. Stir the cornstarch mixture into the slow cooker. Cover and allow to cook about 15 minutes or until thickened and bubbly

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    stirring occasionally.

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    When the chicken is cool enough to handle

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    cut the chicken into bitesize pieces. Stir the chicken back into the slow cooker and allow to heat through.

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    To serve

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    spoon the hot cooked brown rice onto each plate. Top with the chicken curry. Sprinkle the top of each serving with 2 tablespoons chopped tomatoes

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    1 tablespoon chopped green bell pepper and 2 teaspoons minced cilantro.

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    Cook’s Tip on Curry Powder: Curry powder is a combination of several spices and herbs

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    including coriander

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    cumin

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    turmeric

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    cloves

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    and chilies. Those curry powders labeled as madras are hot

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    but if you are unsure

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    or using a brand you are not familiar with

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    you might add about half the curry powder listed in the recipe the first time you make it. Then

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    you can taste the dish near the end of cooking and add additional seasoning

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    as desired.

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    Cook’s Tip on Coconut Milk: Coconut milk is available canned and is typically shelved with the Asian foods in most larger grocery stores. For this recipe

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    light coconut milk is used. Do not confuse coconut milk with cream of coconut that is used when making cocktails. Stir the coconut milk well before measuring. Once open

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    you can cover the coconut milk and store it in the refrigerator for up to about one week.

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    Electric Pressure Cooker Variation: Heat the pressure cooker on the sauté setting. Add 1 teaspoon olive oil and sear the chicken breasts until well browned on both sides. Turn the pressure cooker off. Add the vegetables

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    seasonings

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    coconut milk and broth. Secure the cover and cook on High Pressure for 6 minutes. Quickly release the pressure. Remove the chicken breasts with a slotted spoon. Blend the cornstarch in the cold water and blend into the curry as directed above. Cook on the sauté setting

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    stirring frequently until bubbly and thickened. Cut the chicken breasts into cubes and stir into the curry. Proceed as the recipe directs.