Tuesday, February 15, 2011

Chicken Curry

slow cooker  recipe


3 tbs. flour
3 tbs. curry powder
1 1/2 tsp. ground cumin
1 tsp. salt
6 boneless skinless chicken thighs cut into chunks
3 peeled potatoes cut into chunks
4 carrots bias sliced
1 golden delicious apple peeled and  chopped
1 med. yellow onion chopped
2 cloves minced garlic
1 serrano pepper seeded and finely chopped
1 tsp. chicken bouillon
½ cup water
1 13 ½ ounce can of coconut milk
½ cup golden raisins

In a large ziplock bag combine flour, curry powder, cumin and salt. Add chicken, seal and shake.

In a 3 1/2 or 4 quart slow cooker combine potatoes, carrots, apple, garlic, Serrano  pepper and chicken  bouillon. Top with chicken. Pour water over the chicken  mixture.

Cook  on high heat setting for 3-4 hours.

Stir the  coconut milk into the chicken mixture and add the raisins. Cover and cook for 30 more minutes.

Serve over Basmati rice.