Curried Chicken

(Better Homes and Garden Magazine- Prize tested recipe)

Ingredients:
1 1/4 lb. skinless, boneless chicken
1 red sweet pepper, chopped
1 yellow sweet pepper, chopped
1 small onion, sliced
1 fresh jalapeno chile pepper, seeded & finely chopped
2 cloves garlic, minced
1 cup low-sodium chicken broth
1/2 cup golden raisins
1/2 cup shredded coconut
3 Tbsp. curry powder
1 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. cayenne pepper (optional)
1/2 cup unsweetened coconut milk
1 Tbsp. cornstarch
Hot cooked rice
3/4 cup lightly salted cashews, coarsely chopped

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

My Notes: I did not include the cornstarch, so you will need to add that. Also, I did not put in the cayenne pepper. So, if you want it a bit more spicy, you could add that to yours. I have made this before and enjoyed it, but I have not tried freezing it, so I hope it is good after freezing. ;-) Enjoy!