Caribbean Chicken Curry

Based on a recipe from The Everything Healthy Slow Cooker Cookbook by Rachel Rappaport

1 T Madras curry powder
1 t allspice
1/2 t freshly ground nutmeg
1 t ground ginger
1 lb boneless, skinless chicken thighs, cubed
1 t coconut oil
1 onion, diced
1 red or yellow bell pepper, seeded and diced
4 cloves garlic, minced
hot chiles, minced, to taste (I'd use 2-3 serranos)
1 lb small organic potatoes, quartered
1 sweet potato, diced
1/2 C coconut milk

1.  In a medium bowl, whisk together curry powder and other ground spices.  Add cubed chicken and toss to coat thoroughly.

2.  Place coconut oil in a large, heavy skillet over medium heat.  When hot, add chicken, onion, and bell pepper and sauté until fragrant.  Add to the slow cooker along with potatoes and coconut milk.  Stir gently to combine.  Cover and cook on low for 7-8 hours.  Serve over rice.