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 ChickenPrinter 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