Ingredients
- 1 Tablespoon Coconut Oil
- 1 lb chicken tenderloins cut into 1 inch pieces
- 3 cups chopped carrots
- 2 cups coarsely chopped onions
- 6 cloves minced garlic
- 1 Tablespoon grated fresh ginger
- 1 14.5 oz can reduced sodium chicken broth
- 1 cup unsweetened light coconut milk
- 2 Tablespoons curry powder
- 1 teaspoon sea salt
- 1/4 cup of snipped fresh cilantro
- 2 Tablespoons lemon juice
Preparation
- In a large skillet heat oil over medium-high heat. Add chicken; cook and stir 3 minutes or until lightly browned. Drain off any fat.
- In a slow cooker combine carrots, onions, garlic and ginger, add chicken. IN a medium bowl combine broth, coconut milk, curry powder, and salt. Pour over chicken.
- Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. Before serving, stir in cilantro and lemon juice. Makes 6 servings.
