1 large sweet potato, peeled and chopped into a 1-in dice (should be about 4 cups)
1 cup coconut milk
1 cup chicken stock
1 15-ounce can tomato puree
2 tablespoons curry powder
1½ teaspoon salt
½ teaspoon cayenne pepper
1 cup green peas, frozen
2 tablespoons lime juice
cilantro and yogurt for garnish
Instructions
Whisk together coconut milk, stock, curry powder, cayenne, salt and tomato puree in the slow cooker.
Add chicken breasts, onions, and sweet potatoes and mix together carefully until evenly coated.
Cook on high for 4 hours.
Remove chicken breasts and chop or shred and return to slow cooker for 30 minutes.
Stir in, chickpeas, peas and lime juice before serving.
Serve over indian rice and top with cilantro and yogurt.
**to do this recipe stovetop, complete steps 1 and 2 in a large pot over medium heat. Bring to a boil, reduce heat to a simmer, cover and cook for 40-50 minutes. Continue with step 4.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2017/10/11/slow-cooker-sweet-potato-chicken-curry/