Ingredients
- 2½ pounds chicken thighs skinless, boneless
- 2 bell peppers one yellow, one red; chopped
- 2 small onions sliced
- 4 tablespoons garlic chopped
- 2 cups chicken broth
- 1 cup raisins golden
- 3 tablespoons curry powder
- 2 teaspoons salt
- ½ teaspoon cinnamon ground
- 2 cans coconut milk unsweetened
- 2 tablespoons cornstarch
- couscous or rice; cooked, hot
- 1½ cups cashews lightly salted, for garnish (optional)
Instructions
- In a crock-pot, combine the chicken, peppers, onion, garlic, broth, raisins, curry powder, salt, and cinnamon.
- (Add any additional improvisational ingredients. I was low on raisins, so I threw in a can of pears; and I had some leftover raw butternut squash chunks, so I grew those in, too.)
- Cover; cook on Low for 8½ to 9 hours or on High for 4 to 4½ hours.
- In small bowl, stir the coconut milk and cornstarch until smooth. Stir it into the chicken mixture.
- If cooking on Low, turn crock-pot to High.
- Cover, cook 15 to 20 minutes more or until slightly thickened.
- Serve chicken and vegetables over rice or couscous. (Or mashed potatoes, if you're feeling crazy.)
- Sprinkle with cashews if you wish.
Recipe Notes
February 25, 2014
Awesome! Made for Patty, Kathlene, Carlos, Bea and Maura, and everyone smacked it down with seconds. Very easy.
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