Brazilian Chicken Curry

1. 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. 2

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

3. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.