Fruit Spiked Chicken Curry

• 1 tablespoon coconut oil or 1 tablespoon olive oil
• 2 onions, finely chopped
• 2 stalks celery, diced
• 2 carrots, peeled and diced
• 4 garlic cloves, minced
• 1 teaspoon cracked black pepper
• 1 teaspoon ground cumin
• 12 teaspoon sea salt
• 4 whole black cardamom pods, crushed
• 1 teaspoon curry powder
• 1 apple, peeled and diced
• 1 12 cups chicken stock
• 1 12 lbs chicken, cut in 1 inch cubes
• 1 cup coconut milk
• 1 banana, peeled and chopped
• 14 cup currants
• 1 chili pepper, minced

1. In skillet over medium heat, saute onions, celery and carrots and cook, stirring, about 7 minutes.
2. Add garlic, pepper, cumin, salt, cardamom and curry powder and cook, stirring for 1 minute.
3. Add apple and toss until coated.
4. Stir in stock.
5. Transfer to slow cooker.
6. Stir in chicken.
7. Cover and cook on low for 5 hours.
8. Add coconut milk, banana, currants and chile pepper.
9. Cover and cook on high for 15 minutes.
10. Remove and discard cardamom pods before serving.

coconut oil, onions, stalks celery, carrots, garlic, cracked black pepper, ground cumin, salt, black cardamom pods, curry powder, apple, chicken stock, chicken, coconut milk, banana, currants, chili pepper

Taken from www.food.com/recipe/fruit-spiked-chicken-curry-509524 (may not work)