Malaysian food has influences from the Malays, Chinese, Indians, Thai, British and Portuguese. In this dish, Asian ingredients combine for maximum flavor and sweet potatoes thicken the sauce as the meal slowly cooks. —Suzanne Banfield, Basking Ridge, New Jersey
Ingredients
- 1 cup coconut milk
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons creamy peanut butter
- 1 tablespoon fish sauce
- 2 teaspoons curry powder
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 2 medium sweet potatoes, peeled and cut into 1/2-inch-thick slices
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons cornstarch
- 2 tablespoons water
Directions
- In a bowl, whisk together the first 9 ingredients; stir in tomatoes. Place sweet potatoes in a 5- or 6-qt. slow cooker; top with chicken. Pour tomato mixture over top. Cook, covered, on low until chicken is tender and a thermometer reads 170°, 5-6 hours.
- 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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