Coconut Chicken Curry 

Ingredients:

1 tablespoon extra-virgin olive oil

4 boneless skinless chicken breasts
3 medium potatoes, peeled and chopped

1 medium onion, sliced

1 can (14 ounces) coconut milk

1 cup chicken broth (Swanson's Low-Salt)

1-1/2 teaspoons curry powder

1 teaspoon hot pepper sauce (I use a little more)

1/2 teaspoon salt

1/4 to 1/2 teaspoon fresh -ground black pepper

1 package (10 ounces) frozen peas

Hot cooked rice or Asian Noodles

Preparation:

Heat oil in large skillet over medium-high heat. Brown chicken on both sides. Place potatoes and onion in slow cooker. Top with chicken.

Combine coconut milk, broth, curry powder, pepper sauce, salt and pepper in medium bowl. Pour over chicken. Cover; cook on LOW 6 to 8 hours.

About 30 minutes before serving, add peas to slow cooker.

 

Stir well and serve over hot cooked rice or Asian Noodles