Chicken Curry

Chicken, apples, and potatoes topped with a spicy sauce are cooked in the slow cooker for this easy dinner.


Chicken Curry

by 10  people


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Ingredients
  • 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 1/2 ounce can 
    unsweetened coconut milk
  •  
    Hot cooked rice
  •  
    Raisins
  •  
    Chopped peanuts
Directions
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.
Nutrition information
Per Serving: 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) 6268.14, vit. C (mg) 11.81, Thiamin (mg) 0.28, Riboflavin (mg) 0.14, Niacin (mg) 10.66, Pyridoxine (Vit. B6) (mg) 0.68, Folate (g) 76.6, Cobalamin (Vit. B12) (g) 0.24, sodium (mg) 513, Potassium (mg) 725, calcium (mg) 60.58, iron (mg) 4.5, Percent Daily Values are based on a 2,000 calorie diet
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