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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Crockpot Chicken Curry Recipe

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This recipe for Crockpot Chicken Curry is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Raisins
Chopped peanuts
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
8

 

 

 

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