Curried Chicken (Crock-Pot)
- Number of Servings: 4
Ingredients
1 1/2 lbs skinless, boneless chicken thighs1 red sweet pepper, chopped1 yellow sweet peppet, chopped1 small onion, sliced1 fresh jalapeno pepper, finely chopped (remove seeds if you want less heat)2 cloves garlic, minced1 cup low-sodium chicken broth1/2 cup golden raisins1/2 cup shredded coconut3 Tbsp. curry powder1 tsp. salt1/4 tsp. ground cinnamon1/4 tsp cayenne pepper (optional)1/2 cup unsweetened coconut milk1 Tbsp. cornstarch
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 for 8-9 hours or on high-heat for 4-4 1/2 hours. In a small bowl stir coconut milk and cornstarch until smooth. Stir into chicken mixture. If cooking on low-heat turn to high-heat. Cover and cook 15-20 minutes more or until slightly thickened. Serve over rice.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user PARADISEFOUND.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user PARADISEFOUND.
Nutritional Info Amount Per Serving
- Calories: 354.8
- Total Fat: 15.8 g
- Cholesterol: 128.7 mg
- Sodium: 625.8 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 3.3 g
- Protein: 33.0 g
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