Ingredients

2 cans of light coconut milk

2 cans of chopped green chiles

6 garlic cloves, minced

4 teaspoons curry powder

1/2 teaspoon salt

2 pounds boneless skinless chicken thighs (cut into 1/2-inch pieces)

3 cups cooked basmati rice

Minced fresh cilantro

8 sliced green onions

2 teaspoons grated lime zest

1/2 cup lime juice

1/4 cup sweet chili sauce

Directions

Place coconut milk, green chiles, green onions, lime zest, lime juice, sweet chili sauce, minced garlic cloves, curry powder and salt in a slow cooker. Stir in chicken. Cook, for 4-5 hours ,covered, on low heat until chicken is tender. Skim fat and stir in cooked rice. Cook for 15-30 minutes, covered, on low heat until heated through. Sprinkle cilantro before serving.