Curry Chicken

My husband rarely makes a request for a meal, but this particular dish is one of his favorites. He asked me several weeks ago to make it for him and I finally got around to it this week. I’m always more than happy to throw stuff in a Crockpot and come home to a meal, so this recipe meets my stamp of approval. Prep everything in the morning or the night before and serve some rice on the side. If you’re a fan of curry you won’t be disappointed in this no fuss recipe!

Curry Chicken

Printer Friendly Version

1 1/4 pound boneless, skinless chicken thighs

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 small onion, sliced

1 jalapeno, seeded and finely chopped

2 cloves garlic, minced

1 cup low-sodium chicken broth

1/2 cup golden raisins

1/2 cup shredded coconut

3 tablespoons curry powder

1 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper (optional)

1/2 cup unsweetened coconut milk

1 tablespoon cornstarch

3/4 cup lightly salted cashews, coarsely chopped

Hot cooked rice

In a 3 1/2 to 4 quart slow cooker combine chicken, peppers, onion, jalapeno, garlic, chicken broth, raisins, coconut, curry powder, salt, cinnamon, and cayenne. Cover; cook on low-heat setting for 8 1/2 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.

In a small bowl, stir the coconut milk and cornstarch until smooth. Stir into chicken mixture. If cooking on low-heat setting, turn to high-heat setting. Cover, cook an additional 15 to 20 minutes or until slightly thickened.

Serve over rice and sprinkle with nuts.


Source: Better Homes and Gardens