Ingredients:

  • 1 lb yellow onion, finely diced
  • 3 tbsp garlic, minced
  • 2 tbsp fresh ginger, grated
  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 can (14.5 oz) crushed tomatoes
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tbsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Place the diced onions, minced garlic, and grated ginger at the bottom of the slow cooker.
  2. Add the chicken chunks on top and stir in the curry powder, turmeric, garam masala, salt, and pepper until the meat is evenly coated.
  3. Pour the crushed tomatoes over the chicken and stir gently to combine.
  4. Secure the lid and cook on High for 4 hours.
  5. Once the chicken is tender, stir in the coconut milk and lime juice.
  6. Let the curry sit for an additional 10 minutes on the Warm setting to allow the sauce to thicken.
  7. Garnish with fresh cilantro before serving.