Coconut Curry Chicken Breasts

I stumbled on this idea for dinner during my quest for satisfying meals for the slow cooker.  This recipe came about because I didn’t want to go to the grocery store so I looked at what I had in the pantry.  Coconut Curry Chicken Breasts can be served as a soup or over rice or pasta for a full meal.

Coconut Curry Chicken Breasts

4 skinless, boneless chicken breasts

2 T curry powder (get a good quality one for best flavor)

2 c chicken stock

1 t basil

1 medium onion, thinly sliced into rings

4 cloves garlic, finely minced

1 – 2 cans coconut milk (I used two so we would have enough sauce for rice or soup)

6 fresh basil leaves

Brown the chicken breasts with a little olive oil in a medium skillet.

Place the coconut milk and chicken stock in a slow cooker then add the chicken breasts.  Sprinkle the curry powder over the top.  Add the onions and garlic.  Place the lid on the slow cooker and set it to cook for 4 hours.  If you are planning on serving as a soup, break the chicken up and add veggies like carrots, celery, etc. to make it more substantial.

Just before serving, add the fresh basil and allow it to wilt.  Serve as a soup or with rice, or pasta.