Curried Chicken

A jalapeno provides the heat in this flavorful chicken main dish. The robust flavor of curry is enhanced by the sweet, chewy raisins, and aromatic garlic.

2,221views
3 users rated this recipe an average rating of 4.5
  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 8 hrs 30 mins (low) or 4 hours (high)
Rate me!


Curried Chicken
Ingredients
1 1/4
pounds skinless, boneless chicken thighs
1
small onion, sliced
1
fresh jalapeno chile pepper, seeded and finely chopped
2
1
cup low-sodium chicken broth
1/2
cup golden raisins
1/2
cup shredded coconut
3
tablespoons curry powder
1
teaspoon salt
1/4
teaspoon ground cinnamon
1/4
teaspoon cayenne pepper (optional)
1/2
cup unsweetened coconut milk
1
tablespoon cornstarch
 
Hot cooked rice
3/4
cup lightly salted cashews, coarsely chopped
Directions
  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.
Nutrition Facts (Curried Chicken)
    Per serving:
  • 489 kcal cal.,
  • 23 g fat
  • (8 g sat. fat,
  • 4 g polyunsaturated fat,
  • 9 g monounsatured fat),
  • 118 mg chol.,
  • 868 mg sodium,
  • 39 g carb.,
  • 6 g fiber,
  • 18 g sugar,
  • 35 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
X