Curried Chicken Stew
8 bone-in chicken thighs (2 1/2 to 3 lb.)
2 teaspoons olive oil
6 carrots, cut in 2-inch pieces
1 sweet onion, cut in thin wedges
1 cup unsweetened coconut milk
1/4 cup mild (or hot) curry paste
Chopped pistachios, golden raisins, cilantro, and/or crushed red pepper (optional)
Trim excess skin and fat from chicken thighs (or remove skin, if desired). In a 12-inch skillet cook chicken, skin side down, in ho olive oil for 8 minutes, or until browned. (Do not turn thighs.) Remove from heat; drain and discard fat.
In a 3 1/2- or 4-quart slow cooker combine carrots and onion. In a bowl whisk together half the coconut milk and the curry paste; pour over carrots and onion (refrigerate remaining coconut milk). Place chicken, skin side up, on vegetables. Cover and cook on HIGH for 3 1/2 to 4 hours or on LOW for 7 to 8 hours.
Remove chicken from slow cooker. Skim off excess fat from sauce in cooker, then stir in remaining coconut milk.
Serve stew in bowls. Top each serving with pistachios, raisins, cilantro, and/or crushed red pepper.