Slow Cooker Chicken Curry

1 medium onion
1 tsp butter
1 lb chicken breast, chopped
1 lb potatoes, 1" cubes
2 medium carrots, diced
1 can Lite Coconut Milk (3/4 cup)
1 796 ml can diced tomatoes (no salt added*)
1 tsp grated/minced ginger root
1 tbsp mild curry powder
1 tbsp garam masala
1 tsp salt* (cut to 1/2 tsp if tomatoes have salt)
1 1/2 cups frozen peas
1 lemon, juiced

You don't have to caramelize the onions first but if you have time it will really enhance the flavour.

Heat butter in a small skillet over medium heat, saute onions until translucent. Throw potatoes, carrots, and onions in the slow cooker and toss together. Layer chicken on top of veggies. In a medium bowl whisk together coconut milk, tomatoes, ginger, curry & garam masala powders, and salt. Adjust curry seasoning to taste. Pour sauce over chicken and veggies and cook on low for 8 hours or on high for 4 hours. Stir in peas and lemon juice for last half hour of cooking time.

Serve with rice or naan.

Serving Size: makes 8 1-cup servings