Curried Crockpot Chicken

  • Currently 4/5
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
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.



Member since Sep 2007

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