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Chicken Curry

Chicken Curry
Makes 8 servings

Prep: 30 minutes

Cook: 6 to 8 hours (low), 3 to 4 hours (high); plus 30 minutes (high)


3 tablespoons all-purpose flour

3 tablespoons curry powder

1 teaspoon salt

1-1/2 pounds 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 13-1/2-ounce can unsweetened coconut milk

Hot cooked rice


Chopped peanuts


1. 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. 2. 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. 3. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. 4. 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.

This post first appeared on Mississippi Songbird's Cooking, please read the originial post: here

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Chicken Curry


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