Curry Chicken
From our provider:
Ingredients
-
4-6 chicken thighs or boneless skinless, chicken breasts
2 peaches, skinned and sliced into 1/4 inch slices, reserving 8 slices for garnish
1/3 cup raisins
1 shallot, thinly sliced
1 tablespoons olive oil
fresh ginger root - thinly sliced - 4 slices
2 cloves garlic - crushed
1/2 teaspoon curry powder
1 teaspoon cumin
1/2 teaspoon whole cloves
3/4 cup chicken stock
1 tablespoon cider vinegar
1/4 teaspoon cayenne pepper (optional)
salt and pepper
lemon juice
Hot cooked jasmine rice
- Rinse, dry, and season the chicken with salt and pepper.
- Heat the olive oil in a skillet and add the chicken to lightly brown, about 3 minutes per side.
- Transfer chicken to Crock-Pot® slow cooker and top with peaches, raisins and shallots.
- Reserve the remaining 8 slices of peaches and toss with lemon juice to coat and refrigerate.
- Combine remaining ingredients in a bowl, whisk to combine and pour over chicken.
- Turn Crock-Pot® slow cooker to High and cook for 3 – 3 1/2 hours.
- Serve over jasmine rice. Top with the reserved peaches as a garnish.
Serves: 4-6
Size: 3-6 quarts
Recommended Crock-Pot® slow cooker
For more recipes to use with your Crock-Pot® slow cooker, buy their official cookbook.
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