SLOW COOKER PEANUT CHICKEN CURRY

MAKES 6 TO 8 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 8 HOURS

1 ⅔ cup ¼ cup 2 tbsp 4 tsp 3

3 400 ml can coconut milk sodium-reduced chicken broth smooth peanut butter grated ginger mild curry paste cloves garlic, minced yellow-fleshed potatoes, peeled and cut in 1-inch chunks 1

1 tsp ½ tsp 2 tbsp 800 g onion, chopped salt pepper cornstarch boneless skinless chicken thighs, quartered

8 green onions, sliced

½ cup fresh cilantro leaves, torn

1 tsp lime zest

2 tbsp lime juice peanuts (optional)

In slow cooker, whisk together coconut milk, broth, peanut butter, ginger, curry paste and garlic; stir in potatoes, onion, salt and pepper. Cover and cook on low until potatoes are tender, 7 to 8 hours.

Whisk cornstarch with 2 tbsp water; stir into slow cooker. Stir in chicken. Cover and cook on high until juices run clear when chicken is pierced and sauce is thickened, about 40 minutes. Stir in green onions, cilantro, lime zest and lime juice. Sprinkle with peanuts, if desired.

PER EACH OF 8 SERVINGS about 362 cal, 24 g pro, 21 g total fat (11 g sat. fat), 22 g carb (3 g dietary fibre, 3 g sugar), 83 mg chol, 542 mg sodium, 690 mg potassium. % RDI: 4% calcium, 24% iron, 4% vit A, 20% vit C, 15% folate.