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Brazilian Chicken Curry

  • 4servings
  • 380minutes

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Source: www.womansday.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, C, P
MineralsNatrium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup(s) coconut milk

  2. 2 tablespoon(s) tomato paste

  3. 1 clove(s)

  4. garlic , finely chopped

  5. 1 tablespoon(s) grated ginger

  6. Kosher salt and pepper

  7. 2 bell peppers , sliced crosswise

  8. 1 in. thick

  9. 1 medium sweet onion (such as Vidalia) , thinly sliced

  10. 3/4 pound(s) Yukon Gold potatoes , cut into 1-in. pieces

  11. 4 teaspoon(s) curry powder

  12. 8 (about 2 1/4 lb total)

  13. chicken drumsticks , skin removed

  14. 1/4 cup(s) fresh cilantro or basil , chopped

Instructions Jump to Ingredients ↑

  1. In a 5- to 6-qt slow cooker, whisk together the coconut milk, tomato paste, garlic, ginger, 1⁄2 tsp salt and 1⁄4 tsp pepper. Add the bell peppers, onion and potatoes and mix to combine.

  2. Rub the curry powder all over the chicken legs; nestle them among the vegetables.

  3. Cook, covered, until the chicken is cooked through, on low for 6 to 8 hours or on high for 4 to 5 hours. Sprinkle with the cilantro before serving.

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