1 Picture
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
Details
Servings 4
Adapted from recipe.com
Preparation
Step 1
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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