Chicken Coconut Curry
In a large skillet over medium heat, evenly brown the chicken breast halves. Mix in carrots, celery, and onions. Cook and stir until vegetables are tender.Advertisement
In a small bowl, mix the curry powder and flour with hot water. Blend in coconut milk, forming a thick paste.
Mix curry powder paste, remaining coconut milk, raisins, and apple into the skillet. Thoroughly coat chicken with the mixture. Cover, and reduce heat. Simmer 30 to 45 minutes, until chicken is no longer pink and juices run clear.
Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.