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Curried Chicken
Ingredients
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1 1/4
pounds skinless, boneless chicken thighs
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1
red sweet pepper, chopped
-
1
yellow sweet pepper, chopped
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1
small onion, sliced
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1
fresh jalapeno chile pepper, seeded and finely chopped
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2
cloves garlic, minced
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1
cup low-sodium chicken broth
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1/2
cup golden raisins
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1/2
cup shredded coconut
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3
tablespoons curry powder
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1
teaspoon salt
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1/4
teaspoon ground cinnamon
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1/4
teaspoon cayenne pepper (optional)
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1/2
cup unsweetened coconut milk
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1
tablespoon cornstarch
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Hot cooked rice
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3/4
cup lightly salted cashews, coarsely chopped
Directions
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)
- Servings Per Recipe 4,
- Calories 489,
- Protein (gm) 35,
- Carbohydrate (gm) 39,
- Fat, total (gm) 23,
- Cholesterol (mg) 118,
- Saturated fat (gm) 8,
- Monosaturated fat (gm) 9,
- Polyunsaturated fat (gm) 4,
- Dietary Fiber, total (gm) 6,
- Sugar, total (gm) 18,
- Vitamin A (IU) 1166,
- Vitamin C (mg) 126,
- Sodium (mg) 868,
- Calcium (DV %) 81,
- Iron (DV %) 6,
- Percent Daily Values are based on a 2,000 calorie diet
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