Chicken Vegetable Curry

Name: Chicken Vegetable Curry
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6 servings.
Cuisine: Asia, Indian
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

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

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

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

Directions

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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