Chicken Vegetable Curry Recipe

Ingredients

1-1/2 pounds boneless skinless chicken thighs, cut into 1-1/2-inch pieces2 medium red potatoes, chopped (about 1-1/2 cups)1 small sweet red pepper, coarsely chopped1 medium onion, coarsely chopped1 medium carrot, chopped3 garlic cloves, minced1 can (13.66 ounces) coconut milk1/2 cup chicken broth3 teaspoons curry powder1-1/2 teaspoons salt1 teaspoon ground cumin1 tablespoon minced fresh cilantroHot cooked couscous

Preparation

Place first 6 ingredients in a 3- or 4-qt. slow cooker. In a small bowl, whisk together coconut milk, broth and dry seasonings; stir into chicken mixture.

Cook, covered, on low until chicken and vegetables are tender, 4-5 hours. Stir in cilantro. Serve with couscous.