Recipe: Crockpot Chicken Curry with Apricots
2 onions, cut into slices
2 red peppers, sliced
4 boneless, skinless chicken breasts
2 tbsp curry powder*
1 tsp salt
1 cup coconut milk
1/2 cup chicken broth
3 cloves of garlic, minced
1/2 tsp pepper
1 cup chopped dried apricots
Cooked long grain rice
Garnishes: chopped cashews, fresh cilantro
Place onion and peppers in the bottom of crockpot.
Combine 1 tbsp curry powder and 1/2 tsp salt and sprinkle over chicken breasts. Place the seasoned breasts on top of the peppers and onions.
In a bowl combine the coconut milk, chicken broth, garlic, pepper and remaining curry powder and salt. Pour over top of the chicken breasts.
Cook on low for approx 3 1/2 hours. Add chopped apricots, and cook for an additional 30 minutes.
Serve over rice and lime wedges. Garnish with chopped cashews and chopped cilantro.
*I used a mild Jamaican curry