Fragrant Chicken Curry
Mix spices in small bowl. Heat oil in a Dutch oven or small soup kettle over medium-high heat; add onion and saute until golden, 8 to 10 minutes.Advertisement
Add garlic; saute until fragrant, about 30 seconds. Add spices; toast until fragrant, 30 seconds to 1 minute. Add chicken; stir until completely coated with spices. Add coconut milk, tomatoes and broth. Bring to a simmer; cook uncovered until flavors blend and stew is thick, about 20 minutes.
Remove from heat, sprinkle with cilantro and serve over rice. Pass chutney separately.
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.