CURRIED CHICKEN STEW

8 bone-in chicken thighs

2 tsp olive or canola oil
6 carrots, cut into 2-inch chunks
1 medium-size sweet onion, cut into narrow wedges
1 cup unsweetened coconut milk
1/4 cup mild or hot (depending on taste) curry paste
Chopped pistachios, golden raisins, cilantro, and/or crushed red pepper - all optional

Trim excess skin and fat from chicken.

In a 12-inch skillet heat oil until hot. Add chicken and cook, skin side down, 8 minutes or until browned. (Do not turn!) Remove from heat; drain and discard fat.

In a slow cooker, combine carrots and onion.

In a bowl, whisk together half the coconut milk* with the curry paste; pour over carrots and onion. Place the chicken, skin side up, over the vegetables.

Place lid on cooker and cook on high for 3 1/2 to 4 hours or on low for 7 to 8 hours.

Remove chicken.

Skim excess fat from the cooking liquid then add the remaining coconut milk; stir.

Top each serving with your choice of the options above, if desired.

*Refrigerate leftover milk until ready to use later.

Yield: 4 servings

Note: This is a recipe I got from an old Better Homes and Gardens magazine many years ago.