Curried Chicken Breasts

• 1 Tablespoon vegetable oil
• 2 onions, minced
• 6 garlic cloves, minced
• 2 Tablespoons fresh ginger, minced or finely grated
• 4 teaspoons curry powder
• 1 Tablespoon tomato paste
• 1 cup low-sodium chicken broth
• 3 Tablespoons Minute Tapioca OR 1 1/2 T flour
• 6 (12-ounce) bone-in split chicken breasts, skin removed (you can also use boneless)
• ½ cup raisins
• ½ cup whole milk yogurt
• ½ cup sliced almonds, toasted
• 2 Tablespoons fresh cilantro, minced
• salt, pepper

1. Microwave onions, garlic, ginger, curry powder, oil, and tomato paste in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.

1. Stir broth and tapioca into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.

1. Gently stir in raisins and let sit until heated through, about 10 minutes. Transfer chicken to serving platter and tent loosely with aluminum foil. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.

1. In bowl, combine 1/4 cup hot braising liquid with yogurt (to temper), then stir mixture back into slow cooker. Stir in cilantro and season with salt and pepper to taste. Spoon 1 cup sauce over chicken, sprinkle with almonds, and serve with remaining sauce.

Recipe Credit: America's Test Kitchen, Slow Cooker Revolution (also adapted from Olga's Flavor Factory)