Ingredients

The following ingredients have 5 Servings
  • 2 tbsp vegetable oil
  • 3½ lbs chicken thighs ((trimmed) (1.6 kg))
  • Salt (and pepper to taste)
  • 3 small potatoes ((peeled and cut into chunks))
  • 1 large carrot ((peeled and cut into chunks) (optional))
  • 1 medium onion ((peeled and thinly sliced))
  • 4 tbsp curry powder ((25g))
  • 1 cinnamon stick
  • 1¼ cup coconut milk* ((300ml))
  • 1 cup frozen green peas ((optional) (150g))

Instruction

  • Lightly sprinkle salt and pepper over chicken thighs. In a large pan, heat vegetable oil. Brown chicken thighs. Transfer to slow cooker insert. **
  • Add potatoes and carrots to slow cooker insert.
  • Remove excess oil, leaving about 2 tablespoon in the pan. Fry onions for about 2 minutes. Add curry powder and cinnamon stick. Continue to fry until fragrant, another 2 minutes. Pour coconut milk into pan. Add salt to taste. Turn off heat.
  • Pour sauce over chicken, potatoes, and carrots in slow cooker insert. Cover slow cooker and cook on high for 3 hours.
  • After 2 hours, add frozen green peas and continue to let it cook for another hour.