Curried Chicken Thighs with Peas and Potatoes
This slow-cooked Indian chicken curry has complex layers of flavor but is also light and clean tasting.
Why This Recipe Works
For our slow-cooker chicken curry recipe, we first browned skin-on chicken thighs and then discarded the skin after browning to eliminate the rubbery texture it contributed to the final stew. We added onions, carrots, garlic, ginger, and jalapeño chiles and cooked them until the aromatics were translucent and the chiles and ginger were fragrant. Curry powder and cayenne went into the skillet next, toasting so their flavors bloomed and infused the stew with complex flavors, and then crushed tomatoes, which gave the stew depth and body. We saved the coconut milk in our chicken curry recipe for the slow cooker, whose low heat discouraged separation.
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