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.

Ingredients
  • 1 1/4  pounds skinless, boneless chicken thighs
  • 1   red sweet pepper, chopped
  • 1   yellow sweet pepper, chopped
  • 1   small onion, sliced
  • 1   fresh jalapeno chile pepper, seeded and finely chopped
  • 2   cloves garlic, minced
  • 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
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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 information

Per Serving: cal. (kcal) 489, Fat, total (g) 23, chol. (mg) 118, sat. fat (g) 8, carb. (g) 39, Monosaturated fat (g) 9, Polyunsaturated fat (g) 4, fiber (g) 6, sugar (g) 18, pro. (g) 35, vit. A (IU) 1166.17, vit. C (mg) 126.36, sodium (mg) 868, calcium (mg) 80.77, iron (mg) 5.76, Percent Daily Values are based on a 2,000 calorie diet
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