Ingredients
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3 tablespoons all-purpose flour
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3 tablespoons curry powder
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1 1/2 teaspoons ground cumin
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1/2-1 teaspoon salt
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1 1/2 lbs boneless skinless chicken breasts or 1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
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2 cups small red potatoes, scrubbed (halved or quartered)
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1 1/2 cups carrots, cut 1/4 inch thick on the bias
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1 cup chopped onion
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2 garlic cloves, minced
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1/2-1 jalapeno pepper, seeded and finely chopped (amount is to taste)
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3/4 cup water
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1 tablespoon fresh ginger, peeled (minced or grated)
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1 cup fat-free evaporated milk
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1/4-3/8 teaspoon coconut extract
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1 teaspoon cornstarch
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1 cup coarsely chopped cooking apple (make big chunks so they do not dissolve)
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1 teaspoon instant low-sodium instant chicken bouillon granules
Instructions
- In a large bowl or plastic bag combine flour, curry powder, cumin, and salt. Add chicken cubes in three parts and shake to coat.
- Combine potatoes, carrots, apple, onion, garlic, jalapeno peppers, ginger, and chicken bouillon. Top with chicken. Pour water over chicken mixture.
- Cover slow cooker and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
- To make faux coconut milk combine cornstarch and 3 tablespoon of evaporated milk in a small sauce pan over medium heat. Whisk to mix, removing all lumps. Add remaining milk and cook just until milk thickens slightly. Remove from heat and add extract.
- About 15 minutes before serving, turn slow-cooker to high setting if not already there. Stir faux coconut milk into chicken mixture. Recover cook for 15 minutes more.
- Serve over hot cooked rice. Sprinkle with nuts and raisins if desired.