Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 large Yukon Gold potatoes, peeled and cubed
  • 1 cup frozen peas
  • 1 can (13.5 oz) light coconut milk
  • 1 cup crushed tomatoes
  • 2 tbsp mild curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp Garam Masala

Instructions:

  1. Place the diced onion, minced garlic, and grated ginger at the bottom of the slow cooker.
  2. Layer the chicken thigh chunks and cubed potatoes over the aromatics.
  3. In a small bowl, whisk together the curry powder, turmeric, cumin, cayenne, salt, pepper, crushed tomatoes, and light coconut milk.
  4. Pour the spice and coconut milk mixture over the chicken and vegetables, stirring gently to ensure every piece of meat is coated.
  5. Cover and cook on Low for 6-8 hours or High for 3-4 hours.
  6. Stir in the frozen peas and Garam Masala during the last 15 minutes of cooking until the peas are heated through.