Directions
1. Begin by setting your slow cooker on low – it’s going to do the heavy lifting, turning all these beautiful ingredients into something magical over the next few hours.
2. Heat the vegetable oil in a pan over medium heat. Once hot, add the onions and cook until they become soft and translucent, about 3-4 minutes. Add in the garlic and ginger, and cook for another minute, letting the fragrances bloom.
3. Add the curry powder, ground cumin, ground coriander, and cayenne pepper to the pan, stirring well to combine the spices with the onion mixture. Allow to cook for another 1-2 minutes until the spices are toasted and aromatic.
4. Transfer this spiced onion mixture into the slow cooker. Place the chicken thighs on top and season them with salt and black pepper. Pour the diced tomatoes and their juices over the chicken.
5. Gently pour the coconut milk into the slow cooker, making sure not to wash off the spices from the chicken.
6. Cover and cook on low for 6-8 hours, or until the chicken is tender and the flavors have melded into the dreamy sauce you’re after.
7. Once done, you can remove the chicken, debone it if you wish, and return the meat to the pot. Give everything a good stir to ensure the chicken is well coated in the curry.
8. Garnish with chopped fresh cilantro before serving for that burst of color and a hint of freshness.
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