CAPTAIN'S CURRY
I prefer a sweet curry like this so I really enjoy the bits of cooked apple and raisins in this version.
Provided by PiceSeasGirl
Categories Curries
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a non stick skillet, heat oil over medium-high heat.
- Add Chicken in batches, and brown on all sides.
- Transfer browned chicken to slow cooker stoneware.
- Reduce the heat on the frying pan to medium.
- Add to the frying pan the onions and celery and cook, stirring until softened.
- Add garlic, curry powder, chili powder, allspice, nutmeg, cinnamon stick and bay leaf and cook, stirring for 1 minute.
- Sprinkle flour over mixture and cook, stirring for 1 minute.
- Add chicken broth, bring to a boil and cook, stirring, until thickened, Stir in apples and raisins.
- Pour the mixture from the frying pan over the chicken in the slow cooker, cover and cook on LOW for 5 to 6 Hours, or on HIGH for 2 ½ to 3 hours, until juices run clear when the chicken is pierced with a fork.
- Stir in coconut milk and cook until heated through.
- Discard cinnamon stick and bay leaf before serving.
- Serve with rice.
- Note: This is a mild curry so if you like things hotter you might want to adjust your seasonings a bit.
Nutrition Facts : Calories 519.7, Fat 32.8, SaturatedFat 14.3, Cholesterol 104, Sodium 436, Carbohydrate 27.7, Fiber 4, Sugar 17.1, Protein 30.5
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