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Curried Crockpot Chicken |
1 1/4 lb. skinless, boneless chicken thighs
1 red sweet pepper, chopped
1 yellow sweet pepper, chopped
1 small onion, sliced
1 fresh jalapeno chile pepper, 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 Tbsp. curry powder
1 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. cayenne pepper (optional)
1/2 cup unsweetened coconut milk
1 Tbsp. cornstarch
Hot cooked rice
3/4 cup lightly salted cashews, coarsely chopped
Directions:1. In 4-quart slow cooker combine chicken, peppers, onion, jalapeno, garlic, 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 small bowl stir coconut milk and cornstarch until smooth. Stir into chicken mixture. If cooking on low-heat setting, turn to high heat setting. Cover; cook 15 to 20 minutes more or until slightly thickened. Serve over rice. Sprinkle with nuts. Makes 4 servings.
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