CHICKEN CURRY

By

In India, the people grind fresh curry powder each day, combining as many as 16 to 20 spices. You can shortcut that step with your favorite ready-to-eat blend, but don't skimp on the toppings: Raisins and peanuts balance the spicy mixture witha hint of sweetness.

Nutrition Facts
Servings Per Recipe 8 servings Calories 409, 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

View complete recipe

  • 6

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

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.

View complete recipe