In a nonstick skillet, heat oil over medium-high heat. Add chicken, in batches, and brown on all sides. Transfer to slow cooker stoneware.
Reduce heat to medium, add onions and cook, stirring, until softened. Add garlic, chili pepper, curry powder, oregano, salt and peppercorns and cook, stirring, for 1 minute. Stir in chicken broth, tomato sauce and bay leaf and bring to a boil.
Pour mixture over chicken. Cover and cook on low for 6 hours or on high for 3 hours, until juices run clear when chicken is pierced with a fork.
In a bowl, combine peanut butter and sherry. Add a little cooking liquid and stir to blend. Add to slow cooker along with red pepper. Cover and cook on high for 20 minutes, until pepper is tender. Discard bay leaf.
Serve over hot white rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	730.85 Kcal (3060 kJ)
Calories from fat	428.23 Kcal
		% Daily Value*
Total Fat	47.58g	73%
Cholesterol	204.46mg	68%
Sodium	1012.36mg	42%
Potassium	794.52mg	17%
Total Carbs	17.56g	6%
Sugars	6.14g	25%
Dietary Fiber	3.51g	14%
Protein	48.03g	96%
Vitamin C	36.6mg	61%
Vitamin A	0.5mg	16%
Iron	11.6mg	65%
Calcium	59.6mg	6%

Amount Per 100 g
Calories	199.98 Kcal (837 kJ)
Calories from fat	117.17 Kcal
		% Daily Value*
Total Fat	13.02g	73%
Cholesterol	55.95mg	68%
Sodium	277mg	42%
Potassium	217.4mg	17%
Total Carbs	4.81g	6%
Sugars	1.68g	25%
Dietary Fiber	0.96g	14%
Protein	13.14g	96%
Vitamin C	10mg	61%
Vitamin A	0.1mg	16%
Iron	3.2mg	65%
Calcium	16.3mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

17.9

Points
18

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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