Tuesday, June 9, 2009

Cape Malay Chicken Curry


2 tsp ground turmeric
2 tsp ground cumin
2 tsp ground coriander
1 1/2 tsp chili powder
1/4 tsp cayenne pepper
2 cups chopped onion
1 1/2 tbsp fresh ginger
2 bay leaves
2 garlic cloves, minced
1 lb chicken breasts
1 1/4 cups broth
1 cup water
1 lb sweet potato, peeled and diced
1/3 cup chopped dried apricots
1/3 cup apricot spread
2 tsp red wine vinegar

Combine turmeric, cumin, coriander, chili powder, and cayenne in a small bowl, stirring well.

Heat olive oil in a small skillet. Add spice mixture; cook 15 seconds, stirring constantly. Add onion; sauté 2 minutes. Add ginger, bay leaves, and garlic; sauté 15 seconds. Add apricot spread and heat through.

Add chicken to slow cooker. Spread contents of skillet over the chicken. Use 1/4 cup of broth to de-glaze the skillet and pour into slow cooker. Add remaining ingredients.

Cook on high four hours, or on low eight hours.

Based on a Cooking Light recipe.