Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- 1 (14-ounce) can full-fat coconut milk
- 1 (14-ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon fresh lime juice
- Salt and black pepper, to taste
- 4 cups baby spinach
- 2 tablespoons chopped fresh cilantro
- Warm garlic naan, for serving
- Cooked jasmine rice, for serving (optional)
Instructions
- Heat the olive oil in a skillet over medium heat. Sauté the onion for 3-4 minutes until softened.
- Add the garlic and ginger, cooking for another minute until fragrant.
- Stir in the curry powder, turmeric, cumin, paprika, and cayenne. Cook for 30 seconds.
- Transfer the onion mixture to the slow cooker.
- Add the chicken, coconut milk, diced tomatoes, tomato paste, brown sugar, salt, and pepper. Stir well.
- Cover and cook on Low for 6-7 hours or High for 3-4 hours, until the chicken is tender.
- Stir in the baby spinach during the final 10 minutes of cooking until wilted.
- Finish with lime juice and fresh cilantro.
- Serve hot with warm garlic naan and, if desired, fluffy jasmine rice.
- Prep Time: 15 minutes
- Cook Time: 6 hours
Nutrition
- Calories: 515 kcal