Coconut-Chicken Curry Stew
Nonstick cooking spray
8 ounces skinless, boneless chicken thighs cut into 1-inch pieces
3 cups chopped carrots (6 medium)
2 cups coarsely chopped onions (2 large)
6 cloves garlic, minced
1 tablespoon grated fresh ginger
1 14 1/2 - ounce can reduced-sodium chicken broth
1 cup unsweetened light coconut milk
1 tablespoon curry powder
1/2 teaspoon salt
1/4 cup snipped fresh cilantro
1 tablespoon lemon juice
Coat a medium nonstick skillet with cooking spray. Heat over medium-high heat; add chicken.
Cook and stir about 3 minutes or until light brown. Drain off fat
In a 3 1/2- or 4-quart slow cooker layer carrots, chicken, onions, garlic, and ginger.
In a medium bowl whisk together broth, coconut milk, curry powder, and salt. Pour over the mixture in cooker.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
To serve, stir in cilantro and lemon juice.