On its way to becoming a traditional chicken korma -- curry in a tomato and yogurt sauce -- this slow cooker chicken curry veered off the path, and I'm so glad it did. Chicken korma isn't a fiery hot curry like vindaloo, but because I like heat, I used hot curry powder instead of mild. And then I realized I wanted sweet heat, so I added raisins and agave nectar to bring the curry into balance. Like all curries, this dish is very accommodating; if you prefer chicken breast, use that (but cut the cooking time slightly). If you don't like sweet potato, try red-skinned potatoes. Play with the sweet and heat to your own taste by adjusting the curry powder (use mild instead of hot), red pepper flakes (more or less than the recipe specifies), and agave.