Ingredients
6 boneless skinless chicken breast halves (6 ounces each)1-1/4 teaspoons salt1 can (13.66 ounces) light coconut milk1 teaspoon curry powder1/2 teaspoon ground turmeric1/2 teaspoon cayenne pepper3 green onions, sliced, divided2 tablespoons cornstarch2 tablespoons cold water1 to 2 tablespoons lime juice3 cups hot cooked rice
Preparation
Sprinkle chicken with salt. In a large skillet coated with cooking spray, brown chicken on both sides. Place in a 5-qt. slow cooker.
Combine the coconut milk, curry, turmeric and cayenne; pour over chicken. Sprinkle with half the onions. Cover and cook on low for 4-5 hours or until chicken is tender.
Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until sauce is thickened. Stir in lime juice. Serve chicken with rice and sauce; sprinkle with remaining onions.
