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Crockpot Chicken Curry Recipe

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This recipe for Crockpot Chicken Curry, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anneke Amis
Added: Sunday, July 26, 2009


3 T. all-purpose flour
3 T. curry powder
1-1/2 t. cumin
1 t. salt
1-1/2 lbs. boneless, skinless chicken, cut into 1 inch pieces
2 C. peeled and chopped potatoes
1-1/2 C. bias-sliced carrots
1 C. coarsely chopped cooking apple
3/4 C. chopped onion
2 cloves garlic, minced
1 jalapeno pepper, seeded and finely chopped (may be left out - decreases heat)
1 t. instant chicken boillion (or 1 cube)
1/2 C. water
1-13-1/2 oz. can unsweetened coconut milk
Hot cooked rice
Chopped peanuts

In a large plastic bag, combine flour, curry, cumin and salt. Add chicken, seal and shake to coat. In a 3-1/2 to 4 quart slow cooker combine potatoes, carrots, apple, onion, garlic, jalapeno pepper and chicken boillion. 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 cooker to high heat setting before adding the coconut milk. Cover and cook for 30 minutes more. Serve over hot cooked rice. Sprinkle each serving with raisins and peanuts.

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