1¼ lb skinless, boneless chicken
1 red pepper chopped
1 yellow pepper chopped
1 small onion, sliced
1 fresh jalapeño chile pepper, seeded & finely chopped
2 cloves garlic, minced
1 C low-sodium chicken broth
½ C golden raisins
½ C shredded coconut
3 TBSP curry powder
1 tsp salt
¼ tsp cinnamon
¼ tsp cayenne pepper (optional)
½ C unsweetened coconut milk
1 TBSP corn starch
hot cooked rice
¾ C lightly salted cashews, coarsely chopped
1. In 3½- 4 quart slow cooker combine chicken, peppers, onion, jalapeno, garlic, broth, raisins, coconut, curry powder, salt, cinnamon & cayenne.
Cover; cook on low-heat setting for 8½-9 hrs or on high-heat setting for 4-4½ hrs.
In a small bowl stir coconut milk & cornstarch until smooth.
Stir into chicken mixture.
If cooking on low-heat setting, turn to high-heat setting.
Cover & cook 15-20 minutes more or until slightly thickened.
Serve over rice, Sprinkle with nuts.