Food & Wine

SLOW COOKER WEEK: CHICKEN CURRY

It's cold, dreary and everyone's starting to suffer from seasonal affective disorder. There's no better time to make your slow cooker do most of the dinner work for you. This week, we'll share a few slow cooker recipes. This Indian recipe comes from Better Homes and Gardens.

INGREDIENTS

3 tablespoons all-purpose flour

3 tablespoons curry powder

1 1/2 teaspoons ground cumin

1 teaspoon salt

1 1/2 lbs. 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 can (13 1/2 oz.) unsweetened coconut milk

Hot cooked rice

Raisins

Chopped peanuts

DIRECTIONS

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.

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.

Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

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.

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