Description
Curry chicken, potatoes, carrots slow cooked in a fried curry sauce simmered in a rich homemade chicken broth and coconut milk.
Ingredients
Units
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- 4 pounds bone-in chicken thighs, skin removed and fat trimmed
- Salt and pepper
- 1/4 cup cornstarch
For the curry sauce:
- 3 tablespoons coconut oil
- 3 tablespoons mild or sweet curry powder
- 1 teaspoon garam masala
- 1 tablespoon turmeric
- 1 teaspoon cardamom
- 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)
For the slow cooker:
- 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
Instructions
- 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.
Nutrition
- Serving Size: 1
- Calories: 602
- Sugar: 7.1g
- Sodium: 577mg
- Fat: 19.9g
- Saturated Fat: 12.8g
- Carbohydrates: 33g
- Fiber: 6.3g
- Protein: 71.6g
- Cholesterol: 175mg