Chicken Vegetable Curry

Name: Chicken Vegetable Curry
Ingredients: 1-1/2 pounds boneless skinless chicken thighs, cut into 1-1/2-inch pieces; 2 medium red potatoes, chopped (about 1-1/2 cups); 1 small sweet red pepper, coarsely chopped; 1 medium onion, coarsely chopped; 1 medium carrot, chopped; 3 garlic cloves, minced; 1 can (13.66 ounces) coconut milk; 1/2 cup chicken broth; 3 teaspoons curry powder; 1-1/2 teaspoons salt; 1 teaspoon ground cumin; 1 tablespoon minced fresh cilantro; Hot cooked couscous

13 ingredients

2 steps

Ingredients

1-1/2 pounds boneless skinless chicken thighs, cut into 1-1/2-inch pieces
2 medium red potatoes, chopped (about 1-1/2 cups)
1 small sweet red pepper, coarsely chopped
1 medium onion, coarsely chopped
1 medium carrot, chopped
3 garlic cloves, minced
1 can (13.66 ounces) coconut milk
1/2 cup chicken broth
3 teaspoons curry powder
1-1/2 teaspoons salt
1 teaspoon ground cumin
1 tablespoon minced fresh cilantro
Hot cooked couscous

Directions

1

Place first 6 ingredients in a 3- or 4-qt. slow cooker. In a small bowl, whisk together coconut milk, broth and dry seasonings; stir into chicken mixture.
2

Cook, covered, on low until chicken and vegetables are tender, 4-5 hours. Stir in cilantro. Serve with couscous.