Chicken Coconut Milk Curry

I like curry, unless it contains paprika.  However some curries don't or sometimes I use turmeric mixed with other spices like salt, garlic powder, cumin, coriander, etc.  Today's recipe the larger your spice cabinet the better!  Its also really easy.  Not all that fast, but one you can let cook all day on low while you're at work!
1 large chicken or bits and pieces of chicken (thighs, legs, and breast ~4# ish)
1 small onion
1 can coconut milk
1-2 medium yams
Chicken broth
Curry
Turmeric
Paprika
Salt
Pepper
Garlic Powder
In your crock pot start by coating the pan bottom with all the spices.  Then place chicken in, breast side down.  Then continue to generously cover the chicken with more of all the spices.  This way you don't miss an inch of chicken to smother in deliciousness.  Chop/slice of an onion and add to the pot.  Add chicken broth so about 1-2" of the bottom is covered.  Turn on high and cook for about 2-3 hours.  Or cook on low if leaving for the day.  About an hour before you'd like to eat chop a yam into 1" bits and add to the top.  Keep covered until yams are done.  Dish up and eat up!

*get wild with your spices, try some ginger, coriander, cumin etc
*when choosing a can of coconut milk remember fat is your friend.  And shake the can a bit.  If it sloshes freely its good to good.  If it is coagulated at the top chose again.
*instead of yams try cauliflower if you are going for something less starchy. I would add a dash of spice to these as well.  I would like to try this with some acorn squash too.  If you like try with butternut squash.