Brazilian Chicken Curry

By carvalhohm

Ingredients

• 3/4 c. coconut milk
• 2 T. tomato paste
• 1 T. each minced garlic and fresh ginger
• 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1 med. Vidalia or sweet onion, thinly sliced
• 2 bell peppers, cut into 1-in. strips and halved crosswise
• 12 oz. Yukon Gold potatoes, cut into 1-in. pieces
• 4 tsp curry powder
• 8 chicken drumsticks, skin removed (2 1/4 lb.)
• 3 T. chopped fresh cilantro

Preparation

Step 1

1. Mix coconut milk, tomato paste, garlic, ginger, salt and pepper in a 6-qt. slow cooker. Add onion, peppers and potatoes; mix well until vegetables are evenly coated.

2. Rub curry powder all over chicken. Place chicken on top of vegetables in slow cooker.

3. Cover and cook on high 4-5 hours or on low 6 to 8 hours until chicken is cooked through and vegetables are tender.

Sprinkle with chopped cilantro.