A delightful and creamy chicken curry made effortlessly in a slow cooker, perfect for a comforting meal.
In a mixing bowl, combine the curry powder, ground cumin, ground coriander, and salt.
Mixing the spices beforehand ensures an even distribution of flavors.
Cut the chicken thighs into bite-sized pieces and coat them with the spice mix.
Coating the chicken evenly with spices enhances the flavor during cooking.
Place the potatoes, carrots, onion, garlic, ginger, and apple in the slow cooker.
Cut the vegetables into uniform sizes for even cooking.
Add the seasoned chicken on top of the vegetables and pour in the chicken broth.
Layering the chicken on top allows the flavors to seep through the vegetables.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Cooking on low heat allows the flavors to meld beautifully.
In a small saucepan, whisk together the coconut milk and cornstarch over medium heat until slightly thickened.
Stir constantly to avoid lumps in the sauce.
Stir the sauce into the slow cooker and cook for an additional 15 minutes on high.
This step ensures the sauce integrates well with the curry.
Serve the curry over hot cooked rice and garnish with peanuts and raisins.
Adding garnishes enhances both the flavor and presentation of the dish.
