The New Slow Cooker Cookbook by Adams Media

Author:Adams Media
Language: eng
Format: epub
Publisher: F+W Media

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Caribbean Chicken Curry

SERVES 8

1 tablespoon Madras curry powder

1 teaspoon allspice

1⁄2 teaspoon ground cloves

1⁄2 teaspoon nutmeg

1 teaspoon ground ginger

2 pounds boneless, skinless chicken thighs, cubed

1 teaspoon canola oil

1 onion, chopped

2 cloves garlic, chopped

2 jalapeños, chopped

1⁄2 pound red skin potatoes, cubed

1⁄3 cup light coconut milk

In a medium bowl, whisk together the curry powder, allspice, cloves, nutmeg, and ginger. Add the chicken and toss to coat each piece evenly.

Place the chicken in a nonstick skillet and quickly sauté until the chicken starts to brown. Add to a 4-quart slow cooker along with the remaining spice mixture.

Heat the oil in a nonstick skillet and sauté the onions, garlic, and jalapeños until fragrant. Add to the slow cooker.

Add the potatoes and coconut milk to the slow cooker. Stir. Cook on low for 7–8 hours.

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