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1. Cut the boneless skinless chicken thighs into large bite-size pieces and season with salt and black pepper.
800 g boneless skinless chicken thighs,
1 tsp salt,
0.2 tsp black pepper
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2. Finely chop the yellow onion, mince the garlic cloves, and grate the fresh ginger.
1 piece yellow onion,
3 clove garlic clove,
1 tbsp fresh ginger
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3. In a bowl, whisk together the smooth peanut butter, canned crushed tomatoes, coconut milk, chicken stock, mild curry powder, ground turmeric, brown sugar, and lime juice until smooth and well combined.
0.8 cup smooth peanut butter,
1 can canned crushed tomatoes,
1 cup coconut milk (full-fat),
0.5 cup chicken stock,
1.5 tsp mild curry powder,
0.5 tsp ground turmeric,
1 tbsp brown sugar,
1 tbsp lime juice
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4. Heat the neutral oil in a pan over medium heat, add the chopped onion, minced garlic, and grated ginger, and cook, stirring, until softened and fragrant, about 3 to 4 minutes.
1 tbsp neutral oil
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5. Transfer the sautéed onion mixture to the slow cooker, add the seasoned chicken pieces, and pour the peanut-tomato sauce base over the top, stirring gently to coat everything evenly.
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6. 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 and the sauce is thickened and silky; stir once or twice during cooking if possible.
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7. Taste the curry and adjust seasoning with a little extra salt or lime juice if needed, then gently stir to make sure the sauce is smooth and creamy.
1 tsp salt,
1 tbsp lime juice
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8. Serve the peanut-butter chicken curry over cooked white rice and sprinkle with chopped fresh cilantro as a garnish if desired.
0.2 cup fresh cilantro (garnish),
4 cup cooked white rice (to serve)
