COCONUT CURRY CHICKEN

By Sube

Ingredients

• Slow cooker size 3-1/2 to 6 quarts
• 1/2 cup all purpose flour
• 1/2 tsp. salt
• 1/2 tsp freshly ground black pepper
• 12 skinless chicken thighs
• 1 tbsp. vegetable oil
• 2 onions, chopped
• 4 cloves garlic, minced
• 1 tbsp. curry powder (or 2 tbsp. mild curry paste)
• 1/2 cup chicken stock
• 1 can (14 oz/400 ml) coconut milk
• 4 carrots, peeled and sliced
• 1 can (19 oz/540 ml) chickpeas drained and rinsed
• 1 cup fresh or frozen green peas or snow peas (thawed if frozen)
• 1 Granny Smith apple, unpeeled, cut into 1-inch chunks
• 1 cup plain yogurt
• 1/2 cup cashews
• 1/4 cup shredded sweetened coconut, toasted

Preparation

Step 1

In a heavy plastic bag, combine flour, salt and pepper. In batches, add chicken thighs to flour mixture and toss to coat. Place chicken in slow cooker stoneware, reserving excess flour.

In a large nonstick skillet, heat off over medium-high heat. Add onions, garlic and curry powder. Cook stirring for 3 minutes, or until onions are translucent and fragrant. Sprinkle with reserved seasoned flour and cook, stirring for 1 minute.