Curried Chicken

By jkenb

Ingredients

• 1 1/4 pounds 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 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
• Hot cooked rice
• 3/4 cup lightly salted cashews, coarsely chopped

Preparation

Step 1

In 3-1/2- to 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.