Wednesday, November 5, 2008

Crockpot Chicken Curry


3 T. flour
3 T. curry powder
1-1/2 t. ground cumin
1 t. salt
1-1/2 lbs chicken, cut into 1-inch pieces
2 c. peeled & chopped potatoes
1-1/2 c bias-sliced carrots
1 c. coarsely chopped cooking apple (Granny/Gold. Del.)
¾ c. chopped onion
2 cloves garlic, minced
1 jalapeno pepper, seeded & finely chopped
1 t. instant chicken bouillon granules
½ c. water
1 – 13 oz. can unsweetened coconut milk

Hot cooked rice
Raisins (optional)
Chopped peanuts (optional)

Put flour, curry powder, cumin and salt in a bag – shake and coat chicken a few pieces at a time.
Put potatoes, carrots, apple, onion, garlic, jalapeno and chicken bouillon in crockpot. Top w/ chicken. Pour water over chicken mixture.
Cover, cook on LOW for 6-8 hours or HIGH for 3-4 hours.
If doing it slow, turn it on HIGH for 30 min. after stirring coconut milk into chicken mix.
Serve over hot rice, sprinkle each serving w/ raisins and peanuts.