curried chicken

Ingredients: 1-1/4 lb.skinless, boneless chicken thighs 1 red sweet pepper, chopped 1 yellow sweet pepper, chopped 1 smallonion, sliced 1 fresh jalapeno chile pepper, seeded and finely chopped 2 cloves garlic, minced 1 cuplow-sodium chicken broth 1/2 cupgolden raisins 1/2 cup shredded coconut 3 Tbsp.curry powder 1 tsp.salt 1/4 tsp.ground cinnamon 1/4 tsp.cayenne pepper (optional) 1/2 cup unsweetened coconut milk 1 Tbsp.cornstarch 2 tsp Fayah Peppa Sauce or a little more if wanting that true Fayah taste.. Hot cooked rice 3/4 cuplightly salted cashews, coarsely chopped Method: 1. 1. In 3-1/2- to 4-quart slow cooker combine chicken, peppers, onion, jalapeno,garlic, broth, raisins, coconut, curry powder, salt, cinnamon, and cayenne.Cover; cook on low-heat setting for 8-1/2 to 9 hours or on high-heat setting for4 to 4-1/2 hours. In small bowl stir coconut milk and cornstarch until smooth.Stir into chicken mixture. If cooking on low-heat setting, turn to high-heatsetting. Cover; cook 15 to 20 minutes more or until slightly thickened. Serve over rice. Sprinkle with nuts. Makes 4 servings