Ingredients
- 3 pounds boneless skinless chicken thighs cut into large chunks
- 4-5 gold potatoes peeled and cut into large chunks
- 1 large onion diced
- 1 large red bell pepper deseeded and chopped
- 3-5 cloves garlic minced
- 2 teaspoons grated ginger
- 13.6 ounce can unsweetened full-fat coconut milk
- ¼ cup chicken broth or water
- 4 tablespoons tomato paste
- 3 tablespoons curry powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 bay leaf
- 1 ½ cups frozen peas
- Fresh parsley for garnish (optional)
- Optional to thicken curry: cornstarch slurry 1 tablespoon water + 1 tablespoon cornstarch
Instructions
- In a medium mixing bowl, combine the coconut milk, chicken broth, tomato paste, and seasonings. Whisk sauce well to combine.
- Place the chicken thighs into the bottom of the slow cooker in an even layer.
- Top with the potatoes, onions, red bell peppers, garlic, and ginger.
- Pour sauce over the chicken and vegetables. Then add a bay leaf on top.
- Place the lid on the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- During the last 30 minutes to one hour of cooking, add the frozen peas. Stir to combine. Place the lid back on and continue cooking the remainder of the time, until the peas are heated through.
- If you want to thicken the sauce, make a cornstarch slurry by mixing 1 tablespoon cold water and 1 tablespoon cornstarch. Mix well until cornstarch is dissolved. Stir into the sauce and continue to cook until desired consistency is reached.
- Garnish with fresh cilantro and serve with warm rice or naan bread. Enjoy!
Nutrition
Notes
David's Cooking Tips
- Let the slow cooker do its thing—opening the lid drops the temp and stretches the cook time.
- Cut the potatoes about the same size as the chicken so everything finishes together.
- Want more heat? Add a pinch of cayenne or sliced fresh chilies at the end.