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.



by 5  people


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Ingredients
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    1 1/4  pounds 
    skinless, boneless chicken thighs
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    1   
    red sweet pepper, chopped
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    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
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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