Name: Curried Chicken
Prep time: 20 min
Cook time: 510 min
Ingredients: 1 ¼ pounds skinless, boneless chicken thighs; 1 red sweet pepper, chopped; 1 yellow sweet pepper, chopped; 1 small onion, sliced; 1 fresh jalapeno chile pepper, seeded and finely chopped; 2 cloves garlic, minced; 1 cup low-sodium chicken broth; ½ cup golden raisins; ½ cup shredded coconut; 3 tablespoons curry powder; 1 teaspoon salt; ¼ teaspoon ground cinnamon; ¼ teaspoon cayenne pepper (optional); ½ cup unsweetened coconut milk; 1 tablespoon cornstarch; Hot cooked rice; ¾ cup lightly salted cashews, coarsely chopped

In 3-1/2- to 4-quart slow cooker combine chicken, peppers, onion, jalapeno, garlic, broth, raisins, coconut, curry powder, salt, cinnamon, and cayenne. Cover; cook on low-heat setting for 8-1/2 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. In small bowl stir coconut milk and cornstarch until smooth. Stir into chicken mixture. If cooking on low-heat setting, turn to high-heat setting. Cover; cook 15 to 20 minutes more or until slightly thickened. Serve over rice. Sprinkle with nuts. Makes 4 servings.

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