Slow-Cooker Curried Chicken with Potatoes

Name: Slow-Cooker Curried Chicken with Potatoes
Yield: Serves 6 to 8
Cuisine: Asia, Indian
Ingredients: 3 tablespoons, vegetable oil; 2 tablespoons, curry powder, sweet or mild; 1 teaspoon, garam masala; 2 , medium onions, minced; 1 , jalapeño chile, seeds and ribs removed, chile minced (see note); 2 tablespoons, tomato paste; 4 , medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons); 1 tablespoon, fresh ginger, minced or grated; , Salt; 2 1/2 cups, low-sodium chicken broth; 1 1/2 pounds, red potatoes (about 5 medium), scrubbed and cut into 1-inch pieces; 4 medium, carrots, peeled and cut into 1-inch pieces; 3 tablespoons, soy sauce; 3 tablespoons, Minute Tapioca; 4 pounds, bone in chicken thighs (about 12 medium), skin removed and trimmed; , pepper, black, ground; 1 cup, frozen peas; 2 , plum tomatoes, cored, seeded, and chopped fine; 1/2 cup, coconut milk (see note); 1/4 cup, minced fresh cilantro leaves

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SERVES6 to 8

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...

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