• 1 13.5-ounce can coconut milk
  • 1 tablespoon tomato paste
  • 2 tablespoons curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • Few dashes hot sauce
  • 1 medium onion, chopped
  • 2 to 3 cloves garlic, finely chopped or grated
  • 1-inch knob ginger, peeled and grated
  • 1 green bell pepper, seeded and chopped
  • 1/2 large eggplant, peeled and cut into chunks
  • 2 medium sweet potatoes
  • 1 14-ounce can chick peas, drained and rinsed
  • 2 pounds bone-in skinless chicken thighs (about 6 thighs)
  • Salt and freshly ground black pepper
  • White rice
  • 1 lemon, cut into wedges, to garnish
  • 2 scallions, thinly sliced, to garnish
  • 1/2 cup chopped cilantro, to garnish
  • 1 cup chopped toasted peanuts, to garnish
  • 1/4 cup mango chutney, to garnish


Serves: 4 servings


In the bowl of a crock pot combine the coconut milk, tomato paste, curry powder, coriander, cumin, and hot sauce. To that add the onion, garlic, ginger, bell pepper, eggplant, sweet potatoes, chick peas, and chicken. Season with a little salt and freshly ground black pepper and then turn the crock pot on to high heat, cover it, and let the curry stew for about 4 hours or until the chicken is cooked through.

Serve the curry with prepared rice and garnish with lemon wedges, scallions, cilantro, peanuts and mango chutney.