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Preparation Time: 20 minutes
Cooking time: 5 hours
Serves: 6
If served as six portions, provides 425 cals, 30g fat (of which 10g saturates), 14g sugar and 1g salt per portion.
Ingredients
- 1 cup coconut milk
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 2 tbsp creamy peanut butter
- 1 tbsp fish sauce
- 2 tsp curry powder
- 2 garlic cloves, minced
- ½ tsp salt
- ½ tsp pepper
- 410g (14½oz) tinned diced tomatoes, undrained
- 2 medium sweet potatoes, peeled and cut into ½ inch thick slices
- 2lb (32oz) boneless skinless chicken thighs
- 2 tbsp cornstarch
- 2 tbsp water
Method
1. In a bowl, whisk together the first 9 ingredients; stir in tomatoes. Place sweet potatoes in a 5 or 6 quart slow cooker; top with chicken. Pour tomato mixture over top. Cook, covered, on low until chicken is tender and a thermometer reads 170°C, 5 - 6 hours.
2. Remove chicken and sweet potatoes; keep warm. Transfer cooking juices to a saucepan. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 1 - 2 minutes or until thickened. Serve sauce with chicken and potatoes.
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