Slow-Cooker Chicken and Potato Curry
Ingredients
3 baking potatoes, peeled and cut into 1½-inch pieces
2 red onions, cut into wedges
3 tablespoons chopped fresh ginger
8 garlic cloves, chopped (about 2 tablespoons)
2 tablespoons curry powder
1 teaspoon coriander seeds, crushed
1 teaspoon kosher salt
½ teaspoon black pepper
6 skinless chicken legs (3 pounds)
1 (15-oz.) can unsweetened coconut milk
chopped cilantro and steamed basmati rice, for serving
Nutrition
Calories 770calories
Fat 38g
Sat Fat 24g
Cholesterol 310mg
Sodium 830mg
Protein 71g
Carbohydrate 38g
Sugar 4g
Fiber 5g
Iron 7.5mg
Calcium 108mg
Directions
Combine the potatoes and onions in a 6-quart slow cooker. Mix the ginger, garlic, curry powder, coriander, salt, and pepper in a large bowl. Add the chicken and toss to coat.
Place the chicken in the slow cooker, pouring over any loose spices and the coconut milk. Cover and cook until the chicken is tender and cooked through, on low for 6 to 7 hours or on high for 4 to 5 hours.
Garnish the curry with chopped cilantro. Serve over steamed basmati rice.
Yields: Serves 4