Curried Chicken

Jalapenos give this curry chicken dish a kick!!

Photo by Heath B.
Adapted from recipe.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from recipe.com

Ingredients

  • 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. 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 for4 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-heatsetting. Cover; cook 15 to 20 minutes more or until slightly thickened. Serveover rice. Sprinkle with nuts. Makes 4 servings. Nutrition Facts Calories 489, Total Fat 23 g, Saturated Fat 8 g, Monounsaturated Fat 9 g, Polyunsaturated Fat 4 g, Cholesterol 118 mg, Sodium 868 mg, Carbohydrate 39 g, Total Sugar 18 g, Fiber 6 g, Protein 35 g. Daily Values: Vitamin A 0%, Vitamin C 214%, Calcium 8%, Iron 32%. Percent Daily Values are based on a 2,000 calorie diet

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