CHICKEN CURRIED SEP 2015

By pat1908

Ingredients

• Curried Chicken
• Serves: 4
• 1 1/4 pounds skinless, boneless chicken thighs
• 1 red sweet pepper, chopped
• 1 yellow sweet pepper, chopped
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1/2 cup golden raisins (or a mix of raisin varieties)
• 3 tablespoons garam masala spice blend
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup unsweetened coconut milk
• Hot cooked rice
• 3/4 cup lightly salted cashews, coarsely chopped

Preparation

Step 1

1. In 3 1/2- to 4-quart slow cooker combine chicken, peppers, onion, jalapeño, garlic, broth, raisins, garam masala, salt, 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. Stir coconut milk 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.