Chicken Curry
CATEGORIES
INGREDIENTS
  • Servings: 8
  • 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
  • Raisins
  • Chopped peanuts
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, 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.