Coconut Curry Chicken

• 2 medium potatoes, peeled and cubed
• 1 small onion, chopped
• 4 boneless skinless chicken breast halves (4 ounces each)
• 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
• 1/4 cup thinly sliced green onions
• Raisins, shredded coconut and chopped unsalted peanuts, optional

1. Place potatoes and onion in a 3- or 4-qt. slow cooker. In a
2. coated with cooking spray, brown chicken on both sides.
3. Transfer to slow cooker. In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low until meat is tender, 5-6 hours.
4. Serve chicken and sauce with rice; sprinkle with green onions. Garnish with raisins, coconut and peanuts if desired.

potatoes, onion, chicken breast halves, light coconut milk, curry powder, garlic, chicken bouillon granules, salt, pepper, rice, green onions, raisins

Taken from www.tasteofhome.com/recipes/coconut-curry-chicken/ (may not work)