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© Meredith Corporation. All rights reserved. Used with permission.
Coat a medium nonstick skillet with cooking spray. Heat over medium-high heat; add chicken. Cook and stir for 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 the cooker.
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
To serve, stir in cilantro and lemon juice.