I'm always looking for recipes I can prepare ahead of time. The chicken chunks bask for hours in snappy spices and seasonings, giving this recipe a lot of pizzazz...and the peaches round out the amazing flavors. —Heidi Martinez Colorado Springs, Colorado
Curried Chicken with Peaches
Ingredients
- 1 broiler/fryer chicken (3 pounds), cut up
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 can (29 ounces) sliced peaches
- 1/2 cup chicken broth
- 2 tablespoons butter, melted
- 1 tablespoon dried minced onion
- 2 teaspoons curry powder
- 2 garlic cloves, minced
- 1/4 teaspoon ground ginger
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 1/4 cup raisins
- Toasted sweetened shredded coconut, optional
Directions
- Place chicken in a 5-qt. slow cooker; sprinkle with salt and pepper. Drain peaches, reserving 1/2 cup juice; set peaches aside. In a small bowl, combine broth, butter, onion, curry, garlic, ginger and reserved juice; pour over chicken. Cook, covered, on low 3-4 hours or until chicken is tender.
- Remove chicken to a serving platter; keep warm. Mix cornstarch and water until smooth; stir into cooking juices. Add raisins. Cook, covered, on high 15 minutes or until thickened. Stir in peaches and heat through. Serve with chicken. If desired, sprinkle with coconut.
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