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Home
> Recipes > Low Carb Crockpot > Chicken Curry
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Chicken Curry
Ingredients
- 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 potatoes
- 1 1/2 cups bias-sliced carrots
- 1 cup coarsely chopped cooking apple
- 3/4 cup chopped onion
- 2 cloves garlic, minced
- 1 fresh jalapeno chile pepper, seeded and finely chopped
- 1 teaspoon instant chicken bouillon granules
- 1/2 cup water
- 1 13 1/2 ounce can unsweetened coconut milk
- Hot cooked brown rice (optional)
- 1/4 cup chopped peanuts
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Prep: 30 Minutes
Cook: Low 6 to 8 Hours, High 3 to 4 hours; plus 30 minutes
Makes: 8 Servings
Slow Cooker: 3 1/2- or 4-Quart
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Poll |
| Are you on a low-carb diet? |
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Directions:
- In a large plastic bag combine the flour, curry powder, cumin, and salt. Add chicken, a few pieces at a time; seal bag. Shake bag to coat.
- In a 3 1/2 or 4 quart slow cooker combine potatoes, carrots, apple, onion, garlic, jalepeno pepper, and bouillon granules. Top with chicken. Pour water over all.
- Cover and 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 to high-heat setting. Stir coconut milk into chicken mixture. Cover and cook for 30 minutes more. IF desired, serve over hot rice. Sprinkle each serving with peanuts.
Nutrition Fact per Serving: 292 cal. 14 g total fat(10 g sat. fat), 49 mg chol., 484 mg sodium, 20 g carb, 4 g fiber, 24 g pro.
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