Recipe: Crockpot Chicken Curry with Apricots
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Ingredients
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 lime wedges 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 |
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