Ingredients: (serves 6)
3 tbsp whole wheat flour
3 tbsp curry powder (Turkish curry works amazing if you can find it)
1.5 tspn ground cumin
1 tspn salt
1.5 lb. organic skinless boneless chicken breasts cut into 1 inch pieces
1.5 cups bias-sliced organic carrots (no need to peel, just wash)
1 cup coarsely chopped apple (no need to peel, just wash)
1 cup chopped onion
3 garlic cloves, minced
1 fresh jalapeno pepper seeded and finely chopped
1/2 cup organic vegetable or chicken broth
1 14 ounce can lite coconut milk
3-4 cups cooked brown rice
1/4 cup chopped unsalted peanuts
1. In a large resealable plastic bag, combine flour, curry, cumin, and salt. Add a few chicken pieces at a time; seal and shake to coat.
2. In a 3-4 quart crockpot, combine carrots, apple, onion, garlic, jalapeno pepper, and broth. Place the chicken on top of vegetable mixture. Pour the broth over chicken.
3. Cover; cook on low-heat setting for 6-8 hours or on high-heat setting for 3-4 hours.
4. If using low-heat setting, turn the slow cooker to high heat setting. Stir in coconut milk into chicken mixture. Cook for 30 more minutes. Sprinkle with peanuts, serve over brown rice.
per serving (includes 1/2 cup cooked brown rice): 446 calories, 11 grams fat