Curry Chicken and Potatoes using Slow-Cooker

• servings: 8 servings
• active time: 20 minutes
• total time: 4 hours 20 minutes

Ingredients

6 medium russet potatoes, peeled and cut into 1½-inch pieces

3 tablespoons chopped fresh ginger

2 tablespoons yellow curry powder

1/2 teaspoon crushed coriander

1/2 teaspoon crushed red pepper

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 tablespoons brown sugar

6 boneless chicken thighs

14-oz. can unsweetened full fat coconut milk

½ cup chicken broth

Directions

Place the potatoes in a 6-quart slow cooker

Mix the ginger, curry powder, red pepper flakes, brown sugar, coriander, salt, and pepper in a large bowl

Add the chicken and toss to coat

Place the chicken in the slow cooker, pouring over any loose spice

Add the coconut milk and low-FODMAP chicken broth

Cover and cook until the chicken is tender and cooked through, on low for 6 to 7 hours or on high for 4 to 5 hours

Garnish the curry with chopped cilantro, parsley and chopped peanuts

Serve over steamed rice or low-FODMAP Rice-Quinoa medley