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In a 4- to 5-quart slow cooker, place celery, carrots, apple, onion and garlic. Stir in 1 1/2 teaspoons curry powder, ginger, coriander, cumin, cardamom, turmeric and cayenne. Pour broth and water over all in cooker.
Cover and cook on Low for 4 hours.
In a sealable plastic bag, place chicken, flour and the remaining 1 1/2 teaspoons curry powder; seal bag and shake to coat chicken with the flour mixture. Chill in refrigerator until needed.
Heat oil in a large skillet over medium heat. Add the coated chicken; cook until browned, stirring often. Add 3 to 4 ladles of the cooking liquid from the slow cooker to the pan; stir until thickened and gravy-like, scraping the bottom of the pan to incorporate flour and spices. Stir chicken mixture and rice into the slow cooker. Cover and cook 1 hour more on Low. Stir in coconut milk before serving. If desired, sprinkle with crushed red pepper.