Curried Chicken

Source: Jamaine Batson, Salt Lake City, Ut.

Better Homes and Garden

$200 runner-up in the Better Homes & Garden's magazine monthly recipe contest.


1 1/4 pounds skinless, boneless chicken thighs
1 red sweet pepper, chopped
1 yellow sweet pepper, chopped
1 small onion, sliced
1 fresh jalapeño pepper, seeded and finely chopped
2 cloves garlic, minced
1 cup low-sodium chicken broth
1/2 cup golden raisins
1/2 cup shredded coconut
3 tablespoons curry powder
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper, optional
1/2 cup unsweetened coconut milk
1 tablespoon cornstarch
Hot cooked rice
3/4 cup lightly salted cashews, coarsely chopped

In 3 1/2 - to 4-quart slow cooker, combine chicken, peppers, onion, jalapeño, garlic, broth, raisins, coconut, curry powder, salt, cinnamon and cayenne.
Cover, cook on low-heat setting for 8 1/2 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.
In a small bowl, stir coconut milk and cornstarch until smooth.
Stir into chicken mixture.
If cooking on low, turn to high. Cover and cook 15 to 20 minutes more until slightly thickened. Serve over rice.
Sprinkle with cashews.

Makes 4 servings.