This slow-cooked curry builds deep flavor from toasted curry powder, cumin, coriander, turmeric, and smoked paprika, bloomed in the pan until fragrant before the chicken thighs simmer low and slow until fork-tender. Full-fat coconut milk gives the sauce its silky, rich body, while diced tomatoes and tomato paste add tang and depth to balance the warm spices. A handful of baby spinach stirred in at the end wilts into the sauce for color and a fresh, slightly earthy note, and a splash of lemon juice brightens the whole pot right before serving. Shredded straight from the crockpot and ladled over rice, it's the kind of hands-off dinner that tastes like it took way more effort than it did. This one's a genuinely great fit for a dairy free table, no adjustments needed to enjoy every spoonful. Top with fresh cilantro for a little herbal lift and dig in.
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Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Add the curry powder, cumin, coriander, turmeric, smoked paprika, and cayenne and stir for 30 seconds, until the spices are toasted and deeply fragrant.
Transfer the onion-spice mixture to the insert of a 6-quart slow cooker. Stir in the diced tomatoes, coconut milk, tomato paste, salt, and black pepper until combined.
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