Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • 2 medium potatoes, peeled and cubed
  • 3 large carrots, sliced into thick rounds
  • 1 medium yellow onion, finely diced
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tbsp tomato paste
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 cup chicken broth (low sodium)
  • 2 tbsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp Garam Masala

Instructions:

  1. Combine the diced onion, minced garlic, grated ginger, tomato paste, chicken broth, and all spices (except the Garam Masala) in the slow cooker. Whisk until the tomato paste is fully incorporated.
  2. Nestle the chicken thigh chunks into the sauce, ensuring they are mostly submerged. Tuck the cubed potatoes and sliced carrots around the meat and stir gently to coat.
  3. Secure the lid and cook on Low for 6-8 hours or High for 3-4 hours until the potatoes are fork-tender and the chicken pulls apart easily.
  4. Stir in the full-fat coconut milk and the Garam Masala. Let the curry sit on the 'Warm' setting for 10-15 minutes before serving.