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all-purpose flour (unsifted): 3 Tbl |
curry powder: 3 Tbl |
ground cumin: 1 1/2 tsp |
salt: 1 tsp |
chicken breasts: 1.5 lbs |
white potatoes (diced): 2 cups |
carrots (chopped): 1 1/2 cups |
whole apples (chopped): 1 cup |
onions (chopped): 3/4 cup |
garlic: 2 cloves |
jalapeno peppers: 1 whole pepper |
chicken bouillon: 1 tsp |
water: 1/2 cup |
canned coconut milk: 1 cup |
Credit: www.bhg.com
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, jalapeƱo 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.