Sometimes I buy a magazine so I can get all the good recipes in them and then end up using and acquiring only one or two favorites. Such is Coconut Curry Chicken.

1/2 cup all purpose flour
3/4 tsp each salt and pepper
12 skinless chicken thighs
2 tbsp vegetable oil
2 onions chopped
4 cloves garlic, chopped
1 cup chicken stock
1 can  (14 ounce/400 ml) coconut milk
2 tbsp mild curry paste
4 carrots sliced
1 can (19 ounce/540 ml) chickpeas, drained and rinsed
2 cups frozen peas
1 cup cashew nuts
1/4 cup toasted shredded coconut
In shallow dish, mix flour with 1/2 tsp each of the salt and pepper.  Add chicken and turn to coat.  Reserve 3 tbsp of the flour mixture for sauce.  
In large skillet, heat 1 tbsp of the oil over medium high heat; brown chicken, in batches if necessary.  Transfer to slow cooker.
Drain fat from skillet; add remaining oil and heat over medium high heat.  Saute onions and garlic until softened, 3 minutes.  Scrape into slow cooker.
Add stock, coconut milk, curry paste, carrots, chickpeas and remaining salt and pepper to slow cooker.  Cover and cook on low for 5 hours or until vegetables are tender.  
Whisk reserved flour mixture with 1/3 cup water; stir into slow cooker.  Add peas.  Cover and cook on high for 15 minutes or until slightly thickened.  Serve sprinkled with cashews and coconut.