Chicken Vegetable Curry

• 1-1/2 pounds boneless skinless chicken thighs, cut into 1-1/2-inch pieces
• 2 medium red potatoes, chopped (about 1-1/2 cups)
• 1 small sweet red pepper, coarsely chopped
• 1 medium onion, coarsely chopped
• 1 medium carrot, chopped
• 3 garlic cloves, minced
• 1 can (13.66 ounces) coconut milk
• 1/2 cup chicken broth
• 3 teaspoons curry powder
• 1-1/2 teaspoons salt
• 1 teaspoon ground cumin
• 1 tablespoon minced fresh cilantro
• Hot cooked couscous

1. 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.
2. Cook, covered, on low until chicken and vegetables are tender, 4-5 hours. Stir in cilantro. Serve with couscous.

chicken, red potatoes, sweet red pepper, onion, carrot, garlic, coconut milk, chicken broth, curry powder, salt, ground cumin, fresh cilantro, couscous

Taken from www.tasteofhome.com/recipes/chicken-vegetable-curry/ (may not work)