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1. Dice the onion, mince the garlic, grate the ginger, slice the carrots into thin rounds, and cut the red bell pepper into strips or small pieces.
1 piece Yellow onion,
3 clove Garlic cloves,
2 tbsp Fresh ginger,
2 piece Carrots,
1 piece Red bell pepper
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2. Trim any excess fat from the chicken thighs and cut them into bite-size pieces.
700 g Boneless skinless chicken thighs
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3. Heat the olive oil in a skillet over medium heat, add the onion and carrots, and cook until the onion is soft and lightly golden, about 6 to 8 minutes.
1 piece Yellow onion,
2 piece Carrots,
1 tbsp Olive oil
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4. Stir in the garlic and ginger and cook until fragrant, about 1 minute, then add the mild curry powder, turmeric, cumin, and sweet paprika and stir constantly for another minute to gently toast the spices.
3 clove Garlic cloves,
2 tbsp Fresh ginger,
2 tbsp Mild curry powder,
0.5 tsp Ground turmeric,
0.5 tsp Ground cumin,
0.5 tsp Sweet paprika
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5. Transfer the onion and spice mixture to the slow cooker, then add the chicken pieces and red bell pepper and gently toss to coat everything in the spices.
700 g Boneless skinless chicken thighs,
1 piece Red bell pepper
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6. Add the coconut milk, chicken broth, tomato paste, brown sugar, salt, and black pepper to the slow cooker and stir well until the sauce is smooth and evenly combined.
1.5 tsp Salt,
0.2 tsp Ground black pepper,
1 can Canned full-fat coconut milk,
1 cup Low-sodium chicken broth,
2 tbsp Tomato paste,
1 tbsp Brown sugar
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7. Cover and cook on low for 5 to 6 hours, or on high for 2.5 to 3 hours, until the chicken is very tender.
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8. Stir in the drained chickpeas and continue cooking on high for 15 to 20 minutes until they are heated through and the sauce has slightly thickened.
1 can Canned chickpeas, drained and rinsed
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9. Turn off the slow cooker, stir in the Greek yogurt and lime juice until the curry is creamy and smooth, and adjust seasoning to taste with a little more salt if needed.
1.5 tsp Salt,
1 tbsp Lime juice,
0.5 cup Plain Greek yogurt
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10. Serve the mild coconut chicken curry over warm basmati rice and sprinkle with chopped fresh cilantro if using.
0.2 cup Fresh cilantro (garnish),
4 cup Cooked basmati rice (to serve)
