Makes 4 servings
8 oz red potatoes, cut into small cubes (so that they can cook evenly with the chicken)
1 Tbsp chopped dehydrated onion
1 tsp cinnamon
1/2 tsp chili powder
1 1/2 tsp curry powder
1 (14 oz) can fire-roasted tomatoes
1 (14 oz) can coconut milk
1/2 tsp Shirley J chicken bouillon granules or 1 tsp regular chicken bouillon granules
3 boneless, skinless chicken thighs, cut into cubes
1 1/2 Tbsp quick-cooking tapioca
Salt and pepper
1. Stir all ingredients (except salt and pepper) into a 3-5 quart slow cooker.
2. Cover and cook on LOW for about 4-6 hours, or until potatoes are tender.
3. Salt and pepper to taste and add in additional seasonings, if needed.
4. Serve over rice.
This is such an easy recipe. I was worried the fire-roasted tomatoes would give it too much of a kick but it wasn’t that spicy at all. I prefer curry recipes that use thai curry paste (it seems to have more depth of flavor) but this one turned out fine and my whole family ate it. 3 1/2 stars.