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
Sat fat 24g
How to Make It
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.
* Total time ranges from 4 hours, 20 minutes to 7 hours, 20 minutes
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