Ingredients
2 medium onions, cut into wedges2 medium sweet red peppers, cut into 1-inch strips4 boneless skinless chicken breast halves (6 ounces each)2 tablespoons curry powder, divided1 teaspoon salt, divided 1 cup light coconut milk1/2 cup chicken broth3 garlic cloves, minced1/2 teaspoon pepper1 cup chopped dried apricots (about 6 ounces)Hot cooked rice and lime wedgesChopped cashews and minced fresh cilantro, optional
Preparation
Place onions and peppers in a 4-qt. slow cooker. Sprinkle chicken with 1 tablespoon curry powder and 1/2 teaspoon salt; place over vegetables.
In a small bowl, whisk coconut milk, broth, garlic, pepper and the remaining curry powder and salt. Pour into slow cooker. Cook, covered, on low 3-3-1/2 hours or until chicken is tender (a thermometer should read at least 165°), adding apricots during the last 30 minutes of cooking.
Serve with rice and lime wedges. If desired, sprinkle with cashews and cilantro.
