Curried Chicken Thighs with Peas and Potatoes

Name: Curried Chicken Thighs with Peas and Potatoes
Yield: Serves 6
Ingredients: 12 , bone-in, skin-on chicken thighs (about 4 1/2 pounds), trimmed of excess fat; , Salt and ground black pepper; 1 tablespoon, vegetable oil; 1 , medium onion, halved and sliced thin; 4 , medium carrots, peeled and chopped medium; 4 , large garlic cloves, minced or pressed through a garlic press; 1 (1 1/2-inch) piece, fresh ginger, peeled and minced; 1 , jalapeño chile, stemmed, seeded, and minced; 4 teaspoons, curry powder; 1/4 teaspoon, cayenne pepper; 1 cup, canned crushed tomatoes; 1 (13 1/2-ounce) can, coconut milk; 2 1/2 cups, low-sodium chicken broth; 1 , cinnamon stick; 1 , bay leaf; 1/2 cup, currants or golden raisins; 2 pounds, Red Bliss potatoes (about 6 medium), scrubbed; 1/4 cup, all-purpose flour; 2 cups, frozen peas, thawed; 1/4 cup, chopped fresh cilantro leaves; 1 tablespoon, lemon juice; 1 , lemon, cut into wedges

Main Courses
Chicken
Vegetables
Slow Cooker

This slow-cooked Indian chicken curry has complex layers of flavor but is also light and clean tasting.

SERVES 6

TIME 5¾ hours

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