Slow-Cooker Curried Chicken with Potatoes
Why This Recipe Works
For our slow-cooker curried chicken recipe, we chose bone-in thighs and breasts, removing the skin to avoid a greasy sauce. We found that store-bought yellow curry powder worked nicely. To balance and round out the flavors, we added a small amount of garam masala—a mixture of “warm” spices that includes coriander, black pepper cumin, cardamom, and cinnamon. Quartering red potatoes for our slow-cooker chicken curry recipe ensured that they would be cooked through when the chicken was done; the cut potatoes absorbed the flavors of the stew and helped to thicken the curry with their starch.