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- 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 1/2ounce can unsweetened coconut milk
- Hot cooked rice
- Raisins
- Chopped peanuts
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, jalapeno 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.
- Servings Per Recipe 8,
- cal. (kcal) 409,
- Fat, total (g) 14,
- chol. (mg) 49,
- sat. fat (g) 10,
- carb. (g) 45,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- fiber (g) 4,
- sugar (g) 8,
- pro. (g) 26,
- vit. A (IU) 6268,
- vit. C (mg) 12,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 11,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 77,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 513,
- Potassium (mg) 725,
- calcium (mg) 61,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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