Chicken Vegetable Curry

  Chicken & Turkey

This comfort dish gets fabulous flavor when I add chicken, sweet red peppers, coconut milk and the all-important seasoning, curry powder.

Chicken Vegetable Curry

Average Rating: 0

TOTAL TIME: Prep: 20 min. Cook: 4 hours
YIELD: 6 servings.

Ingredients

  • 1-1/2 pounds boneless skinless chicken thighs, cut into 1-1/2-inch pieces
  • 2 medium red potatoes, chopped (about 1-1/2 cups)
  • 1 small sweet red pepper, coarsely chopped
  • 1 medium onion, coarsely chopped
  • 1 medium carrot, chopped
  • 3 garlic cloves, minced
  • 1 can (13.66 ounces) coconut milk
  • 1/2 cup chicken broth
  • 3 teaspoons curry powder
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 tablespoon minced fresh cilantro
  • Hot cooked couscous

Instructions

  • 1. Place first 6 ingredients in a 3- or 4-qt. slow cooker. In a small bowl, whisk together coconut milk, broth and dry seasonings; stir into chicken mixture.
  • 2. Cook, covered, on low until chicken and vegetables are tender, 4-5 hours. Stir in cilantro. Serve with couscous.

Nutrition Facts

1 cup curry: 339 calories, 22g fat (14g saturated fat), 76mg cholesterol, 755mg sodium, 12g carbohydrate (2g sugars, 2g fiber), 24g protein.

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