Slow Cooker Chicken Curry with Coconut Milk

Ingredients

• 1 tablespoon vegetable oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 cup low-sodium chicken broth
• 1.5 lbs boneless, skinless chicken thighs
• Salt and black pepper, to taste
• Fresh cilantro, chopped, for garnish
• Cooked basmati rice, for serving

Instructions

1. 1

   Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.

2. 2

   Add the minced garlic and grated ginger to the skillet. Cook for 1 minute until fragrant.

3. 3

   Add the curry powder, turmeric, cumin, and cayenne pepper to the skillet. Stir constantly for 30-60 seconds until the spices are fragrant and toasted.

4. 4

   Pour in the crushed tomatoes and chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the mixture to a simmer.

5. 5

   Pour the tomato-spice mixture into the bowl of your slow cooker.

6. 6

   Add the chicken thighs to the slow cooker, nestling them into the sauce. Pour the full-fat coconut milk over everything. Season generously with salt and pepper. Gently stir to combine.

7. 7

   Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is fork-tender and shreds easily.

8. 8

   Using two forks, shred the chicken directly in the slow cooker. Stir the shredded chicken back into the sauce.

9. 9

   Taste and adjust seasoning with more salt, pepper, or a squeeze of fresh lime juice if desired. Let it sit for 5-10 minutes to allow the flavors to meld.

10. 10

    Serve hot over cooked basmati rice and garnish with fresh cilantro.