- 2 3/4 pounds skinless, boneless chicken thighs
- Kosher salt and freshly ground pepper
- 1 1/2 tablespoons canola oil
- 3 garlic cloves, minced
- 2 tablespoons minced fresh ginger
- 1 onion, cut into 1/2-inch dice
- 2 tablespoons Madras curry powder
- 1/2 cup low-sodium chicken broth
- 2 baking potatoes, peeled and cut into 1-inch dice
- 1 small head of cauliflower, cut into 1 1/2-inch florets
- One 15-ounce can unsweetened coconut milk
- 3/4 cup frozen baby peas, thawed
- 1/3 cup coarsely chopped cilantro
- Pat the chicken dry with paper towels, then season the chicken with salt and pepper. In a large nonstick skillet, heat the oil until shimmering. Add the chicken in batches and cook over moderately high heat until golden on both sides, about 8 minutes. Transfer the chicken to a slow cooker.
- Add the garlic, ginger and onion to the skillet and cook over moderate heat until fragrant and softened slightly, about 1 minute. Add the curry powder and cook until fragrant, about 30 seconds. Add the chicken broth and cook for about 1 minute, scraping up the browned bits from the bottom of the pan. Scrape the contents of the skillet into the slow cooker. Stir in the potatoes and cauliflower and season with salt and pepper. Cook on high for about 3 hours, until the chicken is white throughout and the vegetables are tender.
- Using a slotted spoon, transfer the chicken and the vegetables to a serving bowl and keep warm. Pour the juices into a small saucepan. Boil the juices over moderately high heat until reduced to 1/2 cup, about 10 minutes. Whisk in the coconut milk. Bring to a simmer and season with salt and pepper. Stir in the peas and cook until warmed through, about 30 seconds. Pour the curry sauce and peas over the chicken, sprinkle with the cilantro and serve.
Contributed By Melissa Rubel Jacobson Photo © Beth Kirby Published