Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • 2 medium Yukon Gold potatoes, peeled and cubed
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup chicken broth (low sodium)
  • 1 tbsp coconut oil
  • 1 tbsp lime juice

Instructions:

  1. Dice the chicken thighs and potatoes into uniform 1-inch pieces. Mince the garlic and grate the ginger.
  2. Place the chicken, potatoes, and onions at the bottom of the slow cooker.
  3. In a small bowl, whisk together the coconut milk, chicken broth, curry powder, turmeric, salt, and pepper until spices are integrated.
  4. Pour the sauce mixture over the chicken and vegetables and stir gently.
  5. Cover and cook on Low for 6 hours or High for 3 hours.
  6. Stir in the fresh lime juice just before serving.