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Prep Time: 25 Minutes Cook Time: 360 Minutes |
Ready In: 385 Minutes Servings: 6 |
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Speaking in tongues, curry has a moderate to strong delivery, so add it early in the cooking process for good balance with pineapple, coconut and ginger. Ingredients:
2 cans (8 ounces each) unsweetened pineapple chunks, undrained |
6 bone-in chicken breast halves, skin removed (12 ounces each) |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1 large onion, cut into 1-inch pieces |
1 cup julienned carrots |
1 medium sweet red pepper, cut into strips |
1/2 cup light coconut milk |
2 tablespoons cornstarch |
2 tablespoons sugar |
3 teaspoons curry powder |
2 garlic cloves, minced |
2 teaspoons minced fresh gingerroot |
1 teaspoon salt |
1 teaspoon pepper |
1 teaspoon lime juice |
1/2 teaspoon crushed red pepper flakes |
hot cooked rice |
1/3 cup minced fresh basil |
toasted flaked coconut, optional |
Directions:
1. Drain pineapple, reserving 3/4 cup juice. Place the chicken, beans, vegetables and pineapple in a 6-qt. slow cooker. In a small bowl, combine coconut milk and cornstarch until smooth. Stir in the sugar, curry powder, garlic, ginger, salt, pepper, lime juice, pepper flakes and reserved juice; pour over chicken.
2. Cover and cook on low for 6-8 hours or until chicken is tender. Serve with rice; sprinkle with basil and, if desired, coconut. Yield: 6 servings.
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