Dr. Nandi’s Chicken Curry

Coconut Curry Chicken

  • 4 boneless (skinless chicken breasts)
  • 1 1/2 cups low sodium chicken broth
  • 2 Tbsp curry powder
  • 1 cup golden raisins
  • 1 cup unsalted peanuts or cashews (optional: add half in and leave half for garnish)
  • 2 cups prepared steamed jasmine rice
  • Salt to taste
  1. Combine above ingredients in a crockpot, turn on medium heat and cook for roughly 2 hours.
  2. When cooked, pour chicken over jasmine rice.  
  3. Add salt to taste.

Crockpot Meal: Coconut Curry Chicken by Chef Matt Baldridge from Dinner Club PopUp