My husband travels for business and discovered that he likes Indian cuisine. Chicken curry with apricots has all the delicious flavors we love to enjoy. —Katie Schultz, Temple, Georgia
Ingredients
- 2 medium onions, cut into wedges
- 2 medium sweet red peppers, cut into 1-inch strips
- 4 boneless skinless chicken breast halves (6 ounces each)
- 2 tablespoons curry powder, divided
- 1 teaspoon salt, divided
- 1 cup light coconut milk
- 1/2 cup chicken broth
- 3 garlic cloves, minced
- 1/2 teaspoon pepper
- 1 cup chopped dried apricots (about 6 ounces)
- Hot cooked rice and lime wedges
- Chopped cashews and minced fresh cilantro, optional
Directions
- Place onions and peppers in a 4-qt. slow cooker. Sprinkle chicken with 1 tablespoon curry powder and 1/2 teaspoon salt; place over vegetables.
- In a small bowl, whisk coconut milk, broth, garlic, pepper and the remaining curry powder and salt. Pour into slow cooker. Cook, covered, on low 3-3-1/2 hours or until chicken is tender (a thermometer should read at least 165°), adding apricots during the last 30 minutes of cooking.
- Serve with rice and lime wedges. If desired, sprinkle with cashews and cilantro.
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