This is a recipe I have made for years. It came from my mother-in-law and has sparked heated debates between my husband and I regarding the merits of raisins in a chicken dish. Regardless of which side you fall on, it is an easy dinner and one of our favorites. This can easily be doubled in your crockpot, and leftovers can be eaten or frozen.
Chop (or food process):
1 red pepper
1 yellow pepper
1 onion
1 jalapeño
Put this in the crock pot and add to it: 2 lbs. chicken breasts and thighs 2 cloves garlic 1 cup of chicken broth 1/2 cup of golden raisins 1/2 cup of shredded unsweetened coconut 3 tablespoons curry powder 1 tsp salt 1/4 tsp cinnamon 1/4 tsp cayenne pepper -more if you like it hot Cook on high for 4 hours.
Add 1/2 (+) coconut milk depending on how juicy you like your curry. You MUST get full fat coconut milk - I like the HT traders brand the best.
Shred the chicken with forks.
Cook another 20 minutes. Serve over rice, and I like to put a few cashews on top.
We make our rice with chicken broth to give it extra flavor.
Happy Cooking!
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