Crock Pot Chicken Curry
- Number of Servings: 8
Ingredients
3 Tbsp flour3 Tbsp curry powder1 ½ tsp ground cumin1 ½ pounds skinless, boneless chicken thighs, cut into pieces (Tomi’s note: I like breast meat)5 med. potatoes, peeled and chopped3-4 medium-size carrots, bias sliced1 large cooking apple, coarsely chopped2 cloves garlic, minced1 fresh jalapeno, seeded and finely chopped1 tsp chicken bouillon (or 1 cube)1 13 ½ oz. can unsweetened coconut milkRaisins and peanuts
1. In a large Ziploc combine flour, curry powder, cumin, and ½ tsp. salt. Add chicken, a few pieces at a time; seal and shake to coat.
2. In a 3 ½-4 quart slow cooker combine potatoes, carrots, apple, onion, garlic, jalapeno, and bouillon. Place chicken on top of vegetables. Pour ½ c. water over chicken.
3. Cover; cook on low-heat setting for 6-8 hours or high for 3-4 hours.
4. Stir coconut milk into chicken mixture. Cover; cook 30 minutes more on high. Serve over rice. Sprinkle with raisins and peanuts. Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user TOMIANNIE.
2. In a 3 ½-4 quart slow cooker combine potatoes, carrots, apple, onion, garlic, jalapeno, and bouillon. Place chicken on top of vegetables. Pour ½ c. water over chicken.
3. Cover; cook on low-heat setting for 6-8 hours or high for 3-4 hours.
4. Stir coconut milk into chicken mixture. Cover; cook 30 minutes more on high. Serve over rice. Sprinkle with raisins and peanuts. Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user TOMIANNIE.
Nutritional Info Amount Per Serving
- Calories: 430.0
- Total Fat: 19.7 g
- Cholesterol: 7.9 mg
- Sodium: 140.9 mg
- Total Carbs: 57.0 g
- Dietary Fiber: 7.7 g
- Protein: 13.1 g
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