Ingredients
- ingredients
- 3 tablespoons all-purpose flour
- 3 tablespoons curry powder
- 1-1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1-1/2 pounds boneless, skinless chicken breast halves or thighs, cut into 1-inch pieces
- 2 cups peeled and chopped potatoes
- 1-1/2 cups bias-sliced carrots
- 1 cup coarsely chopped cooking apple
- 3/4 cup chopped onion
- 2 cloves garlic, minced
- 1 jalapeno pepper, seeded and finely chopped
- 1 teaspoon instant chicken bouillon granules
- 1/2 cup water
- 1 13-1/2-ounce can unsweetened coconut milk
- Hot cooked rice
- Raisins
- Chopped peanuts
Preparation
Step 1
directions
1. In a large plastic bag combine flour, curry powder, cumin, and salt. Add chicken, a few pieces at a time; seal and shake to coat.
2. In a 3-1/2- or 4-quart slow cooker combine potatoes, carrots, apple, onion, garlic, jalapeño peppers, and chicken bouillon. Top with chicken. Pour water over chicken mixture.
3. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
4. If using low-heat setting, turn the slow cooker to high-heat setting. Stir coconut milk into chicken mixture. Cover; cook for 30 minutes more. Serve over hot cooked rice. Sprinkle each serving with raisins and peanuts. Makes 8 servings.
nutrition facts
Servings Per Recipe 8 servings Calories409, Total Fat (g)14, Saturated Fat (g)10, Monounsaturated Fat (g)2, Polyunsaturated Fat (g)1, Cholesterol (mg)49, Sodium (mg)513, Carbohydrate (g)45, Total Sugar (g)8, Fiber (g)4, Protein (g)26, Vitamin C (DV%)20, Calcium (DV%)6, Iron (DV%)25, Percent Daily Values are based on a 2,000 calorie diet