Yum! Super easy and very low fat. A great way to enjoy a low fat curry. It’s got a nice West Indian flavor. Very delicious.
Ingredients:
5 (6 ounce) boneless skinless chicken breasts
salt and pepper, to taste
4 medium russet potatoes, cut into 1.5 inch pieces
1 bell pepper, cut into 1.5 inch cubes
1 (9 ounce) jar peach preserves
1/2 cup chicken stock
3 1/2 teaspoons Madras curry powder
1/2 teaspoon ground cayenne pepper
1 TBSP minced fresh ginger
Directions:
Season the chicken breasts with salt and pepper, and place into a slow cooker. Add potatoes. Whisk together the preserves, chicken stock, curry powder, cayenne pepper, and ground ginger in a bowl. Pour over chicken breasts.
Cover, and cook on High for 3 to 4 hours, or on Low for 5 to 7 hours. Make sure to flip over the chicken breasts once during cooking. Add bell pepper cubes during the last 45 minutes.
