I decided this time to try and adjust it to a slow cooker recipe for easy prep in the morning, and it worked out wonderfully with very little modification.
Coconut Chicken Curry with Sweet Potatoes
2 tablespoons olive oil, divided
1 pound chicken breast tenders
2 large shallots, finely sliced
1/2 cup coarsely chopped red onion
2-1/2 teaspoons Curry Powder
1/2 teaspoon Crushed Red Pepper
1/2 teaspoon Sea Salt
1 large sweet potato, peeled and diced (1/2-inch piece size)
1 can (14 ounces) coconut milk
2 green onions, chopped
2 tablespoons chopped fresh cilantro
Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper; sauté in Dutch oven for 5 to 7 minutes, or until center is no longer pink. Remove chicken and cover.
Add remaining oil to Dutch oven. Sauté shallots and red onion for 3 to 5 minutes. Sprinkle in curry powder, crushed red pepper and sea salt. Add sweet potatoes and coconut milk; bring to a boil. Cover and reduce heat to medium-low. Simmer 10 minutes.
While sweet potatoes are simmering, dice cooked chicken.Add chicken to sweet potatoes; simmer an additional 5 minutes or until potatoes are cooked through.