Chicken Curry

By charlotteh371

serves 8

Ingredients

• 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 clovesgarlic, minced
• 1 jalapeno pepper, seeded and finely chopped
• 1 teaspoon instant chicken bouillon granules
• 1/2 cup water
• 1 13 1/2ounce canunsweetened coconut milk
• Hot cooked rice
• Raisins
• Chopped peanuts

Preparation

Step 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, jalapeno 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.