Chicken Curry

By oakleyj

Sweetness from raisins and peanuts balance spicy curry in this mouthwatering dish.

Ingredients

• 3 3
• tablespoonsall-purpose flour
• 3 3
• tablespoonscurry powder
• 1 1/2 1 1/2
• teaspoonsground cumin
• 1 1
• teaspoonsalt
• 1 1/2 1 1/2
• poundsboneless, skinless chicken breast halves or thighs, cut into 1-inch pieces
• 2 2
• cupspeeled and chopped potatoes
• 1 1/2 1 1/2
• cupsbias-sliced carrots
• 1 1
• cupcoarsely chopped cooking apple
• 3/4 3/4
• cupchopped onion
• 2 2
• clovesgarlic, minced
• 1 1
• jalapeno pepper, seeded and finely chopped
• 1 1
• teaspooninstant chicken bouillon granules
• 1/2 1/2
• cupwater
• 1 1
• 13 1/2 ounce canunsweetened coconut milk
• Hot cooked rice
• Raisins
• Chopped peanuts

Details

Servings 8
Adapted from bhg.com

Preparation

Step 1

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.