COCONUT CHICKEN CURRY

1 tbsp olive or coconut oil
4 boneless skinless chicken breast halves
3 medium potatoes, peeled and chopped
1 medium onion, sliced
1 can (14-oz) coconut milk
1 cup chicken broth
1 1/2 tsp curry powder
1 tsp hot pepper sauce, optional
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 pkg (10-oz) frozen peas, thawed

Heat oil in a medium skillet; add chicken and brown on both sides.

Place the potatoes and onion in a slow cooker; place chicken breasts atop the potatoes and onion.

Combine the milk, broth, curry powder, hot sauce, if using, salt and pepper in a medium bowl. When combined, gently pour over the chicken.

Cover cooker and cook on low 6 to 8 hours.

Approximately 30 minutes before serving, add the peas to the cooker.

Serve over hot cooked rice or Asian noodles, if desired.

Yield: 4 servings

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