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Chicken Curry by marta gonzalez serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Chicken Curry

Ingredients:

3 T

all-purpose flour

3 T

curry powder

1 1/2 tsp

ground cumin

1 tsp

teaspoon salt

1 1/2 lbs

boneless, skinless chicken breast halves or thighs, cut into 1-inch pieces

2 c.

peeled and chopped potatoes

1 1/2 c.

bias-sliced carrots

1 c.

peas (optional)

1 c.

coarsely chopped cooking apple

3/4 c.

chopped onion

2 cloves

garlic, minced

jalapeno pepper, seeded and finely chopped

teaspoon instant chicken bouillon granules

1/2 c.

water

13 1/2 oz

unsweetened coconut milk

1/2 c.

raisins

1/2 c.

peanuts, chopped

Directions:

1. In a large plastic bag combine flour, curry powder, cumin, and salt. Add chicken, a few pieces at a time; seal and shake to coat.

2. In a 3-1/2- or 4-quart slow cooker combine potatoes, carrots, apple, onion, garlic, jalapeño peppers, and chicken bouillon. Top with chicken. Pour water over chicken mixture.

3. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

4. If using low-heat setting, turn the slow cooker to high-heat setting. Stir coconut milk into chicken mixture. Cover; cook for 30 minutes more. Serve over hot cooked rice. Sprinkle each serving with raisins and peanuts. Makes 8 servings.

Categories:

Ethnic Foods
Fall/Winter
Main Dishes
Poultry
Quick & Easy
Spring/Summer