Thai Chicken Coconut Curry

Thai Chicken Coconut Curry
Serves 4

Ingredients:
4 boneless skinless chicken breasts
Olive oil or vegetable oil
4 potatoes, chopped
1 jalapeño, diced 1 onion, chopped
2 teaspoons curry powder
1 clove garlic, minced
1 can chicken broth
1 can coconut milk (not sweetened)
1 bag frozen peas (10 ounces defrosted)
Salt and pepper to taste
Fresh cilantro, basil, or Thai basil chopped for garnish

Directions:
Coat bottom of a skillet with oil and place on stovetop set to medium heat.
Add chopped onion, garlic, and jalapeño, and sauté until soft.
Move onions, garlic, and jalapeno to one side of pan and brown chicken breasts on other side.
Pan must be hot and chicken breasts dry to brown.
Place stoneware in slow cooker heating base, and add onion mixture, chicken, potatoes, chicken broth, coconut milk, salt and pepper, and curry powder.
Cover, and cook on Low for 6 hours or High for 2-3 hours.
During the last thirty minutes of cooking time, add the peas.
Garnish with cilantro, basil, or Thai basil, and serve.