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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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I prefer a sweet curry like this so I really enjoy the bits of cooked apple and raisins in this version. Ingredients:
1 tablespoon vegetable oil |
3 lbs chicken pieces, skin on breasts, skinless legs and thighs |
2 onions, finely chopped |
2 stalks celery, peeled and thinly sliced |
2 garlic cloves, minced |
1 tablespoon curry powder |
1/2 teaspoon chili powder |
1/2 teaspoon ground allspice |
1/2 teaspoon nutmeg, freshly grated |
1 cinnamon stick, about 3-inch long |
1 bay leaf |
2 tablespoons all-purpose flour |
1 (10 ounce) can condensed chicken broth, undiluted |
2 apples, peeled and diced |
1/2 cup raisins |
1 cup coconut milk |
Directions:
1. In a non stick skillet, heat oil over medium-high heat.
2. Add Chicken in batches, and brown on all sides.
3. Transfer browned chicken to slow cooker stoneware.
4. Reduce the heat on the frying pan to medium.
5. Add to the frying pan the onions and celery and cook, stirring until softened.
6. Add garlic, curry powder, chili powder, allspice, nutmeg, cinnamon stick and bay leaf and cook, stirring for 1 minute.
7. Sprinkle flour over mixture and cook, stirring for 1 minute.
8. Add chicken broth, bring to a boil and cook, stirring, until thickened, Stir in apples and raisins.
9. Pour the mixture from the frying pan over the chicken in the slow cooker, cover and cook on LOW for 5 to 6 Hours, or on HIGH for 2 1/2 to 3 hours, until juices run clear when the chicken is pierced with a fork.
10. Stir in coconut milk and cook until heated through.
11. Discard cinnamon stick and bay leaf before serving.
12. Serve with rice.
13. Note: This is a mild curry so if you like things hotter you might want to adjust your seasonings a bit.
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