2largechicken breasts skinned and floured in a plastic bag with freshly ground sea salt and pepper
2tbspextra-virgin olive oil
3clovesminced garlic
18-ouncetin water chestnuts
1tbspchopped ginger root
2tbspcurry powder
2Spanishonions chopped
2tspcinnamon
1/4tsp1 10-ounce can stewed tomatoes
114-ouncecan coconut milk
3applescored and chopped
3potatoeschopped
1tbspbrown sugar
1/4tspground cumin
1/4cupfresh coriander or parsley leaves
1/4cupraisins
Instructions
In large skillet, on medium high, with olive oil in it, lay chicken flour coated chicken breasts and cook until golden brown on outside (5 minutes on each side). Set aside.
In crock pot, already on medium high heat, add oil, onions, curry powder, cinnamon and cumin.
Cook until onions are transparent. Add tomatoes and coconut milk, stirring to get the spices on the sides of the crock pot. Bring to a boil.
After cutting chicken in 1″ cubes, put in crock pot with other ingredients. Add water chestnuts, apples, ginger root , brown sugar, chopped fresh coriander or parsley.
Simmer for several hours for the flavors to thoroughly pierce the chicken. The beautiful aroma will carry throughout your home.
Serve with pita bread heated and arranged nicely on a plate.
Notes
This is one of my all time favorite recipes for Healthy Recipes. Please note: If you are allergic to coconut, you can replace the coconut milk with Sharwood’s Butter Chicken Sauce or Balti Sauce.