Adapted from Ready and Waiting, copyright Rick Rodgers, 1992
| 2 T | vegetable oil |
| 2–3 # | lbs boneless chicken pieces (I use thighs) OR a 3-1/2 lb. chicken, cut up |
| 1/2 tsp | salt |
| 1 | medium onion, chopped |
| 2 | garlic cloves, minced |
| 42 oz | tomatoes, any style without flavorings, drained |
| 8 oz | tomato paste |
| 1 tsp | curry |
| 1/8–1/4 tsp | cayenne pepper, to taste |
| 1 c | plain yogurt |
| 1 c | unsalted, sugar-free peanut butter |
- In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the chicken skin-side down, in batches without crowding, and cook until the skin is golden brown, about 3 minutes. (Do not turn the chicken.) Transfer to a plate and season with the salt. Pour off all but 1 tablespoon of the fat in the skillet.
- Add the onion to the skillet. Reduce the heat to medium and cook, stirring often, until softened. Add the garlic and cook, stirring often, for 1 minute. Transfer to a 3-1/2 quart slow cooker.
- Stir in the tomatoes, tomato paste, curry powder, and cayenne. Stack the chicken in the slow cooker. If you use mixed chicken pieces, place dark meat on the bottom and breast meat on the top. Cover and slow-cook until the chicken is cooked through, 5 to 6 hours on low.
- (Optional) Remove the chicken from the slow cooker, remove the skin, and cut into smaller pieces.
- In a small bowl, combine the yogurt and peanut butter. Stir the mixture into the slow cooker and cook just until heated through.
- Serve over rice.
