This slow-cooked curry builds deep flavor from a toasted blend of curry powder, cumin, coriander, turmeric, smoked paprika, and a touch of cayenne, bloomed in oil with onion, garlic, and fresh ginger before it ever hits the slow cooker. Diced tomatoes and full-fat coconut milk simmer into a rich, coconutty sauce that turns tender chicken thighs fall-apart soft over hours of low, slow cooking. Once shredded and stirred back in, the chicken soaks up all that spiced sauce, and a handful of baby spinach and a bright squeeze of lemon juice at the end freshen the whole pot right before serving. Ladle it over a bowl of fluffy rice and scatter on fresh cilantro for a cozy, warming dinner that mostly cooks itself. It's an easy weeknight option that fits neatly into a gluten free routine, with big, bold curry flavor in every spoonful.
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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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