Servings: 4

3 baking potatoes, peeled and cut into 11/2-inch pieces 3 baking potatoes, peeled and cut into 1½-inch pieces
2 red onions, cut into wedges 2 red onions, cut into wedges
3 Tbsp chopped fresh ginger 3 Tbsp chopped fresh ginger
8 garlic cloves, chopped (about 2 Tbsp.) 8 garlic cloves, chopped (about 2 Tbsp.)
2 Tbsp curry powder 2 Tbsp curry powder
1 tsp coriander seeds, crushed 1 tsp coriander seeds, crushed
1 tsp kosher salt 1 tsp kosher salt
1/2 tsp black pepper ½ tsp black pepper
6 skinless chicken legs (3 lb.) 6 skinless chicken legs (3 lb.)
1 (15-02.) can unsweetened coconut milk 1 (15-02.) can unsweetened coconut milk
Chopped cilantro Chopped cilantro
and steamed basmati rice, for serving and steamed basmati rice, for serving

COMBINE the potatoes and onions in a
6-quart slow cooker.
Mix the ginger, garlic, curry powder, coriander, salt, and pepper in a large bowl.
Add the chicken and toss to coat.
PLACE the chicken in the slow cooker,
pouring over any loose spices and the
coconut milk.
Cover and cook until the chicken is tender and cooked through, on low for 6 to 7 hours or on high for 4 to 5 hours.
GARNISH the curry with chopped cilantro.
Serve over steamed basmati rice.

Active time 20 minutes  Active time 20 minutes
Total time 4 hours 20 minutes to 7 hours 20 minutes  Total time 4 hours 20 minutes to 7 hours 20 minutes