by Better Homes and Gardens
3 tablespoons all-purpose flour
3 tablespoons curry powder
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 1/2 pounds boneless, skinless
chicken breast halves or
thighs, cut into 1-inch pieces
2 cups peeled and chopped
1 1/2 cups bias-sliced carrots
1 cup coarsely chopped cooking
3/4 cup chopped onion
2 cloves garlic, minced
1 jalapeno pepper, seeded and
1 teaspoon instant chicken
1/2 cup water
1 13 1/2 ounce can unsweetened
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.
Nutrition: Per serving: 409 kcal cal., 14 g fat (10 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 49 mg chol., 513 mg sodium, 45 g carb., 4 g fiber, 8 g sugar, 26 g pro.