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In this dish, Asian ingredients combine for maximum flavor and sweet potatoes thicken the sauce as the meal slowly cooks. \u2014Suzanne Banfield, Basking Ridge, New Jersey","recipeIngredient":["1 cup coconut milk","2 tablespoons brown sugar","2 tablespoons soy sauce","2 tablespoons creamy peanut butter","1 tablespoon fish sauce","2 teaspoons curry powder","2 garlic cloves, minced","1\/2 teaspoon salt","1\/2 teaspoon pepper","1 can (14-1\/2 ounces) diced tomatoes, undrained","2 medium sweet potatoes, peeled and cut into 1\/2-inch-thick slices","2 pounds boneless skinless chicken thighs","2 tablespoons cornstarch","2 tablespoons water"],"recipeInstructions":[{"@type":"HowToStep","text":"In a bowl, whisk together the first 9 ingredients; stir in tomatoes. Place sweet potatoes in a 5- or 6-qt. slow cooker; top with chicken. Pour tomato mixture over top. Cook, covered, on low until chicken is tender and a thermometer reads 170°, 5-6 hours."},{"@type":"HowToStep","text":"Remove chicken and sweet potatoes; keep warm. Transfer cooking juices to a saucepan. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve sauce with chicken and potatoes."}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 425 calories","fatContent":"20g fat (10g saturated fat)","cholesterolContent":"101mg cholesterol","sodiumContent":"964mg sodium","carbohydrateContent":"28g carbohydrate (14g sugars","fiberContent":"4g fiber)","proteinContent":"33g protein. 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Yum! I absolutely loved this and it was so easy to put together! I'm sure I let mine cook a bit longer than it needed because it was all so soft but I didn't mind that at all, was still so delicious! Served mine over some white rice and thought it was perfect. :)<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-03-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Ginkeez"},"reviewBody":"Made this tonight in my Instant Pot and it was DELICIOUS! (Manual setting, 12 minutes. Quick Release). Even my kids enjoyed it. I cooked basmati rice in the leftover coconut milk, water, coconut oil, and salt. And also served it with peas. It all tasted really good together. Definitely a keeper!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Maria WendyYaksic Ya\u00f1ez"},"reviewBody":"Excelente receta. Sabor muy equilibrado. Dependiendo de la olla de cocci\u00f3n lenta son 5-6 horas en baja \u00f3 3-4 en alta","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"219970","romance_copy_dek":"Malaysian food has influences from the Malays, Chinese, Indians, Thai, British and Portuguese. 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