Put Chicken breasts, salsa, coconut milk in a crock pot and turn heat to high. Sprinkle with curry powder and salt, and stir a few times to incorporate the salsa and the coconut milk. Let cook for 2 hrs. With two forks pull chicken apart. Add sour cream to the crock pot and whisk so that all the ingredients are mixed together.

Cook rice according to package instructions (mine took 45 minutes, but some rice takes shorter or longer depending on the type).

Serve shredded chicken in the curry sauce over rice