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Slow-Cooker Chicken-Coconut-Pineapple Curry

(2)
  1 reviews
  • 25 min prep time
  • 6 hr 55 min total time
  • 13 ingredients
  • 6 servings
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Enjoy your dinner with this tropical-style chicken, coconut and pineapple dish that’s slow cooked using Old El Paso® chiles and Progresso® chicken broth - serve over rice.

Ingredients

1 1/4
lb boneless skinless chicken thighs, cut into 1-inch pieces
2
dark-orange sweet potatoes (1 1/2 lb), peeled, cut into 3/4-inch pieces
1
can (14 oz) coconut milk (not cream of coconut)
1
can (8 oz) pineapple chunks, drained
1
can (4.5 oz) Old El Paso™ chopped green chiles
1/2
cup Progresso™ chicken broth (from 32-oz carton)
4
teaspoons curry powder
2
teaspoons cornstarch
1/2
teaspoon salt
1
medium red bell pepper, cut into bite-size strips
4
oz fresh snow pea pods (1 cup), strings removed, cut diagonally in half
1
large firm ripe banana, cut in half lengthwise, then cut crosswise into 1-inch chunks
2
cups uncooked instant white rice

Steps

  • 1 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except bell pepper, pea pods, banana and rice.
  • 2 Cover; cook on Low heat setting 6 to 7 hours.
  • 3 Stir in bell pepper and pea pods. Cover; cook about 30 minutes longer or until bell pepper and pea pods are crisp-tender. Stir in banana. Meanwhile, cook rice as directed on package. Serve curry mixture over rice.
  • 1 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except bell pepper, pea pods, banana and rice.
  • 2 Cover; cook on Low heat setting 6 to 7 hours.
  • 3 Stir in bell pepper and pea pods. Cover; cook about 30 minutes longer or until bell pepper and pea pods are crisp-tender. Stir in banana. Meanwhile, cook rice as directed on package. Serve curry mixture over rice.

Expert Tips

The banana, along with the pineapple, adds a tropical note of sweetness, but you can omit it if you prefer.

Coconut milk is usually found in the ethnic-foods aisle of the grocery store. It may have separated while in the can; just stir to blend it.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
570
Calories from Fat
200
% Daily Value
Total Fat
22g
34%
Saturated Fat
15g
73%
Trans Fat
0g
0%
Cholesterol
60mg
19%
Sodium
460mg
19%
Total Carbohydrate
66g
22%
Dietary Fiber
6g
25%
Sugars
18g
18%
Protein
26g
26%
% Daily Value*:
Vitamin A
380%
380%
Vitamin C
50%
50%
Calcium
10%
10%
Iron
35%
35%
Exchanges:
3 Starch; 1 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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