Prep Time: 25 minutes
Cook Time: 9 hours
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 Tbsp. grated fresh gingeroot
- 2" cinnamon stick
- 1 Tbsp. curry powder
- 1/2 tsp. crushed red pepper flakes
- 3-1/2 lb. chicken, cut up
- 1/2 cup low sodium chicken broth
- 2 Tbsp. cornstarch
- 2 Tbsp. cold water
- 1/4 cup chopped cilantro leaves
- 1/2 cup sliced green onions
- 1/2 cup mango chutney
- 1/2 cup chopped peanuts
- 1/2 cup chopped coconut
Cover slow cooker and cook on low for 7-8 hours. Remove chicken and keep warm in low oven, covered. Skim fat from crockpot. Combine cornstarch and water in a small bowl. Stir into juices remaining in crockpot. Increase heat to high and cook, uncovered, for 15-20 minutes or until sauce is thickened. Serve chicken with sauce and chutney. Sprinkle with cilantro and green onions to serve, and serve with peanuts, and coconut. 6 servings
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