Slow Cooker Curried Chicken stew

By tuscangal

Ingredients

• 8 bone in chicken thighs
• 2 tsp oil
• 6 carrots cut-up in 2 in pcs
• 1 medium onion chopped
• 1 potato chopped
• 1 c coconut milk
• 1/4 cup curry paste
• cilantro

Preparation

Step 1

Brown chicken in oil 8-10 min. Skin side down.
In slow cooker combine carrots, potatoe and onion. Whisk together 1/2 c coconut milk and curry paste and pour over veggies. Put the rest of the milk in fridge. Place chicken skin side up on veggies. Cook on low 7-8 hrs. Remove chicken and skim off excess fat then stir in remaining coconut milk. Serve and top with cilantro