slow cooker curried chicken with peas and potatoes

from America's Test Kitchen

INGREDIENTS:

• 6 chicken breasts or thighs
• 2 TBSP vegetable oil
• 1 lb carrots, chopped
• 1 onion, sliced
• 2 TBS grated ginger
• 2 jalapeños, minced
• 4 tsp curry powder
• 1/4 tsp cayenne pepper
• 4 garlic cloves, minced
• 1 cup canned crushed tomatoes
• 1 14-oz can coconut milk
• 2 1/2 cups chicken broth
• 1/2 cup currants or golden raisins
• 2 bay leaves
• 1 cinnamon stick
• 2 lbs red potatoes
• 1/4 cup flour
• 2 cups frozen peas
• 1/4 cup cilantro, chopped
• 2 TBSP lemon juice

DIRECTIONS:

1. Brown chicken in 2 tsps vegetable oil, add to slow cooker.
2. Add remaining oil to pan and saute vegetables and spices. Stir in the can of tomatoes and add to slow cooker.
3. Add 2 cups broth, currants, bay leaves, cinnamon stick, and the potatoes around the edges. Cook on low for 4 hrs.
4. Take out chicken and potatoes and cut into bite-size pieces.
5. Stir in flour with 1/2 cup broth, add to sauce to thicken.
6. Add chicken and potatoes back in sauce and the other remaining ingredients.