Lowfat Crockpot Spicy Chicken Curry from Dinners in a Flash

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Lowfat Crockpot Spicy Chicken Curry
If you don't like a lot of spice, use very little prepared curry paste to start off. You can always add more if you want to turn up the heat.

Serves 4

Ingredients

Qty	Unit	Ingredient

1	lb	Chicken breast - boneless skinless, cut into 1 inch pieces
1		Onion - medium, cut into 1/2 inch wide wedges
3/4	lb	Potatoes - all purpose, peeled and cut into 1 inch cubes
1/2	Tsp	Salt
1 1/2	C	Chicken broth - reduced sodium
	Tsp	1 to 3 Thai red or green curry paste
1 1/2	Tsp	Curry Powder
1	pkg	Broccoli Cauliflower and Carrots - 16 oz frozen
1/2	C	Coconut milk - reduced fat

Instructions

Place the onion, potatoes, and chicken in a single layer in a 6 quart crockpot. Sprinkle in salt. In a medium bowl, combine broth, curry paste, and curry powder; pour over chicken and vegetables. Cover, cooking 8 to 10 hours on low or 4 to 5 hours on high, until chicken and vegetables are tender. About 35 minutes before the cooking time is up, add broccoli, cauliflower, and carrots, and coconut milk. Cover, cooking on high until veggies are crisp, about 30 minutes. Serve.

Nutritional Information per serving (1 3/4 cups): 260 Cal, 5 g Fat, 2 g Sat Fat, 0 g Trans Fat, 64 mg Chol, 489 mg Sod, 26 g Carb, 5 g Fib, 5 g Prot, 56 mg Calc. Light Points: 5