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Ingredients
| chicken thighs: 1 lb |
| red sweet peppers: 1 whole pepper |
| green sweet peppers: 1 whole pepper |
| onions: 1 |
| jalapeno peppers: 1 whole pepper |
| garlic: 2 cloves |
| chicken broth: 1 cup |
| seedless raisins (not packed): 1/2 cup |
| canned coconut milk: 1 cup |
| curry powder: 1 Tbl |
| canned coconut milk: 1/2 cup |
Curried chicken
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
1. In 3-1/2- to 4-quart slow cooker combine chicken, peppers, onion, jalapeno,
garlic, broth, raisins, coconut, curry powder, salt, cinnamon, and cayenne.
Cover; cook on low-heat setting for 8-1/2 to 9 hours or on high-heat setting for
4 to 4-1/2 hours. In small bowl stir coconut milk and cornstarch until smooth.
Stir into chicken mixture. If cooking on low-heat setting, turn to high-heat
setting. Cover; cook 15 to 20 minutes more or until slightly thickened. Serve
over rice. Sprinkle with nuts. Makes 4 servings.