Chicken Vegetable Curry Recipe

Chicken Vegetable Curry Recipe

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
Hot cooked couscous

How To Make Chicken Vegetable Curry :
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.
Cook, covered, on low until chicken and vegetables are tender, 4-5 hours. Stir in cilantro. Serve with couscous.

Test Kitchen tips :
Chicken thighs tend to do better in the slow cooker than chicken breasts. Thighs aren’t as lean as breasts, so the longer cook time won’t dry them out.
There’s plenty of flavorful sauce, which makes this dish great over couscous or rice.

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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