chicken curry


3   tablespoons all-purpose flour
3   tablespoons curry powder
1 1/2  teaspoons ground cumin
1   teaspoon salt
1 1/2  pounds boneless, skinless chicken breast halves or thighs, cut into 1-inch pieces
2   cups peeled and chopped potatoes
1 1/2  cups bias-sliced carrots
1   cup coarsely chopped cooking apple
3/4  cup chopped onion
2   cloves garlic, minced
1   jalapeno pepper, seeded and finely chopped
1   teaspoon instant chicken bouillon granules
1/2  cup water
1  13 1/2 ounce can unsweetened coconut milk 
Hot cooked rice 
Chopped peanuts


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, jalapeno 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.

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