This recipe was given to me by my friend Kylah. She says it is really good .
I have a Rival 4-qt. oval slow cooker with a removable stoneware pot. The ingredients for this recipe filled it to the top. Serves 6. Prep time: 20 minutes. Cook time: 5.5 to 6 hours. We let it cook on low for 6 hours, until the chicken was falling apart.
3 medium potatoes, peeled and chopped
1 medium onion, sliced
8 oz baby carrots
1 tsp minced garlic (2 cloves)
6 boneless chicken breast halves, without skin (2 to 3 lbs)
1 can (14 oz) coconut milk — not low fat
1 c chicken broth
2 1/2 TBSP mild yellow curry powder (or to taste: start with 1 TBSP)
1 tsp hot pepper sauce
1/2 tsp salt
1/4 tsp black pepper
1 tsp cayenne pepper
1 package (10 oz) frozen peas, thawed
1/4 c golden raisins
Optional: 1/2 c plain yogurt
Hot cooked rice
Optional (for garnish): 2-3 T toasted flaked coconut or chopped scallions
Spray the inside of the crock-pot with non-stick cooking spray. Place the prepared potatoes, onion, and baby carrots in the bottom of the slow cooker. Scatter the minced garlic over the carrots. The slow cooker is about half-full at this point.
Brown the chicken: Heat 1 T vegetable oil in large skillet over medium-high heat. Sauté the chicken breasts in two batches until nicely browned, about 3 to 5 minutes on each side. Transfer chicken breasts to a plate to drain.
Make the sauce: In a medium size bowl, whisk together the coconut milk, chicken broth, curry powder, cinnamon, cayenne, and hot pepper sauce until smooth. Whisk in the salt and pepper.
Assemble the ingredients:
Place half the chicken breasts on top of the vegetables. Cover with half the sauce. Place remaining chicken and sauce in the slow cooker. Place the lid on the slow cooker. Cook covered on HIGH for one hour.
Turn heat to LOW and cook for another 4 to 4.5 hours. Do not remove the lid. Do not stir the ingredients while they cook.
During the last 30 minutes, add thawed peas and raisins to slow cooker.
Optional: During the last 15 minutes, stir in the plain yogurt. Let sit covered for 15 minutes until heated through.
Serve with hot, cooked rice. If desired, sprinkle with optional toasted coconut and chopped scallions.