Slow Cooked Chicken Curry

Ingredients

Faux Coconut milk

• 1 cup fat-free evaporated milk
• 1/4-3/8 teaspoon coconut extract
• 1 teaspoon cornstarch

Garnish

• 1/4 cup raisins (optional) or currant (optional)
• 1/4 cup peanuts, chopped (optional)

Directions

1. 1

   In a large bowl or plastic bag combine flour, curry powder, cumin, and salt. Add chicken cubes in three parts and shake to coat.

2. 2

   Combine potatoes, carrots, apple, onion, garlic, jalapeno peppers, ginger, and chicken bouillon. Top with chicken. Pour water over chicken mixture.

3. 3

   Cover slow cooker and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

4. 4

   To make faux coconut milk combine cornstarch and 3 tablespoon of evaporated milk in a small sauce pan over medium heat. Whisk to mix, removing all lumps. Add remaining milk and cook just until milk thickens slightly. Remove from heat and add extract.

5. 5

   About 15 minutes before serving, turn slow-cooker to high setting if not already there. Stir faux coconut milk into chicken mixture. Recover cook for 15 minutes more.

6. 6

   Serve over hot cooked rice. Sprinkle with nuts and raisins if desired.