Sunday, January 22, 2012

Curry Chicken recipe

Curry Chicken

    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
  1. Rinse, dry, and season the chicken with salt and pepper.
  2. Heat the olive oil in a skillet and add the chicken to lightly brown, about 3 minutes per side.
  3. Transfer chicken to Crock-Pot® slow cooker and top with peaches, raisins and shallots.
  4. Reserve the remaining 8 slices of peaches and toss with lemon juice to coat and refrigerate.
  5. Combine remaining ingredients in a bowl, whisk to combine and pour over chicken.
  6. Turn Crock-Pot® slow cooker to High and cook for 3 – 3 1/2 hours.
  7. Serve over jasmine rice. Top with the reserved peaches as a garnish.
Serves: 4-6
Size: 3-6 quarts

No comments:

Post a Comment