• 1 medium yellow onion, finely diced or 2 Tbsp dried onion flakes
  • 1 Tbsp sparkling ginger, minced
  • 1 tsp floor turmeric
  • 1 tsp curry powder
  • 1/2 tsp floor coriander seed
  • 1 lb yellow potatoes (about three-4 medium potatoes), cubed (I left the skins on)
  • 1 half of lbs boneless, skinless bird thighs, reduce into chunk length portions
  • 1 (thirteen.5 oz) can full fats coconut milk
  • 2 Tbsp brown sugar
  • 2 tsp minced garlic
  • 1 tsp kosher salt
  • 1/2 tsp overwhelmed red pepper
  • 1 lime, juiced–non-obligatory
  • Cilantro, for garnish


  1. In your 4-6 quart slow cooker place the onions, potatoes and chook.
  2. In a bowl, stir collectively the coconut milk, brown sugar, garlic, ginger, turmeric, curry powder, coriander seed, salt and purple pepper. Whisk until mixed. Pour the combination over the contents of the slow cooker.
  3. Cover and prepare dinner on LOW for four hours (some gradual cookers can also take best three hours). Test potatoes for tenderness.
  4. Gently stir. Stir inside the lime juice, if desired. Add in greater turmeric and curry powder and salt to taste.
  5. Serve curry with cilantro over rice, if preferred.