Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • 3 medium Yukon Gold potatoes, peeled and cubed
  • 2 large carrots, sliced into thick rounds
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp mild curry powder
  • 1 tsp ground turmeric
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tsp garam masala
  • 1 tbsp lime juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Place the diced onion, garlic, and ginger at the bottom of the slow cooker. Layer the cubed potatoes and carrots on top, then add the chicken chunks.
  2. In a small bowl, whisk together the curry powder and turmeric into the diced tomatoes. Pour this mixture over the chicken and vegetables.
  3. Pour the coconut milk over the top without stirring aggressively. Secure the lid and cook on Low for 6 hours or High for 3 hours until the chicken and potatoes are tender.
  4. Switch off the heat. Stir in the garam masala, lime juice, salt, and pepper. Gently stir to combine the thickened sauce.