Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp virgin coconut oil
  • 2 tbsp mild or medium curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1/2 tsp cayenne pepper
  • 13.5 oz light coconut milk
  • 1/2 cup low-sodium chicken bone broth
  • 1 tbsp tomato paste
  • 1 cup frozen peas
  • 1 tbsp fresh lime juice
  • 1/2 cup fresh cilantro, chopped
  • Salt and black pepper to taste

Instructions:

  1. In a skillet over medium heat, melt the coconut oil. Add the diced onions and sauté for 5 minutes until translucent.
  2. Stir in the minced garlic, grated ginger, curry powder, turmeric, and coriander. Toast for 60 seconds until fragrant to bloom the spices.
  3. Place the chicken pieces into the slow cooker insert. Pour over the sautéed aromatic mixture, tomato paste, chicken broth, and coconut milk. Stir gently to coat.
  4. Cover and cook on Low for 6 hours or High for 3 hours.
  5. In the final 15 minutes of cooking, stir in the frozen peas. Just before serving, stir in the fresh lime juice and cilantro. Season with salt and pepper to taste.