Try something unique and enticing – crock pot curry chicken with apples, raisins and quinoa. Quinoa is an ancient grain from the New World that has gained popularity over the past few years for its nutritious content.
It simmers here with chicken broth and coconut milk, becoming chewy and tender.
Traditional curries can me either hot or mild, but all varieties include many different spices. We use curry powder in this recipe, but you can experiment with ground cumin, coriander, cinnamon and chili.
Crock Pot Chicken Curry with Quinoa
Ingredients
1 1/2 pounds boneless skinless chicken breast
1/2 cup quinoa
1 large onion, chopped
3 stalks celery, chopped
2 medium granny smith apples, diced
1/2 cup raisins
1 1/2 cup chicken broth
1/2 cup coconut milk
3 tablespoons curry powder
1 teaspoon paprika
Kosher salt and ground black pepper
Directions
Season the chicken breasts with the kosher salt and black pepper, then cut them into bite sized pieces. Put the chicken in the bottom of a crock pot.
Whisk together the chicken broth and coconut milk. Add the curry powder and paprika, mix well, and pour over the chicken.
Put the chopped onion, celery and raisins in the crock pot, cover and cook for 4 to 5 hours on low. During the last 45 minutes of cooking, add the apples and quinoa. Stir them into the liquid, then cover the pot and continue cooking.
Good To Know – If you’re hesitant about using the quinoa, or can’t find it, substitute brown rice for a similar texture.
Food For Thought – Coconut milk adds a genuine essence to chicken curry, but if like, you can substitute Greek style yogurt or non-fat milk.