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1
Pat the chicken dry with paper towels, then season the chicken with salt and pepper.
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2
In a large nonstick skillet, heat the oil until shimmering.
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3
Add the chicken in batches and cook over moderately high heat until golden on both sides, about 8 minutes.
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4
Transfer the chicken to a slow cooker.
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5
Add the garlic, ginger and onion to the skillet and cook over moderate heat until fragrant and softened slightly, about 1 minute.
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6
Add the curry powder and cook until fragrant, about 30 seconds.
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7
Add the chicken broth and cook for about 1 minute, scraping up the browned bits from the bottom of the pan.
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8
Scrape the contents of the skillet into the slow cooker.
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9
Stir in the potatoes and cauliflower and season with salt and pepper.
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10
Cook on high for about 3 hours, until the chicken is white throughout and the vegetables are tender.
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11
Using a slotted spoon, transfer the chicken and the vegetables to a serving bowl and keep warm.
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12
Pour the juices into a small saucepan.
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13
Boil the juices over moderately high heat until reduced to 1/2 cup, about 10 minutes.
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14
Whisk in the coconut milk.
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15
Bring to a simmer and season with salt and pepper.
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16
Stir in the peas and cook until warmed through, about 30 seconds.
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17
Pour the curry sauce and peas over the chicken, sprinkle with the cilantro and serve.
