Slow Cooker Curry Chicken
4 pounds bone-in chicken thighs, skin removed and fat trimmed
Salt and pepper
1/4 cup cornstarch
3 tablespoons coconut oil
3 tablespoons mild or sweet curry powder
1 teaspoon garam masala
1 tablespoon turmeric
2 medium white onions, chopped
1 jalapeño pepper, seeded and minced
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons tomato paste
Salt to taste
2 1/2 cups low sodium chicken broth (I used homemade, click here for the recipe.)
3 tablespoons soy sauce (substitute with coconut aminos for a gluten-free version of this recipe)
1 1/2 pounds red potatoes, scrubbed and cut into 1-inch pieces
4 medium carrots, scrubbed and cut into 1-inch pieces
1 cup frozen peas
2 Roma tomatoes, chopped
1 cup coconut milk
1/4 cup fresh cilantro
Season chicken with salt and pepper and coat with cornstarch, set aside.
Heat coconut oil in a large skillet over medium heat until shimmering. Add curry powder, garam masala and turmeric and cooking until fragrant, about 10 seconds.
Stir in onions, jalapeño pepper, garlic, ginger, tomato paste and a pinch of salt and cook, stirring often, until the onions are lightly browned and softened, about 10 minutes.
Add chicken broth into the skillet, scraping up any browned bits.
Add soy sauce or coconut aminos. Stir well. Cook until slightly thickened. Remove from heat.
Place potatoes and carrots in a 6-quart slow cooker, followed by the chicken.
Pour the curry sauce over the chicken. Cover and cook on low for 4-5 hours or until the chicken is tender.
Let the cooking liquid settle for 5 minutes and remove fat from the surface using a big spoon. Stir in peas, tomatoes, coconut milk and cilantro. Let it stand until the peas and tomatoes are heated through, about 5 minutes or longer.
Taste, season with salt and pepper if desired before serving.