This slow-cooked curry builds deep flavor from a toasted blend of curry powder, cumin, coriander, turmeric, smoked paprika, and a hint of cayenne, all bloomed in olive oil with plenty of onion, garlic, and fresh ginger. Tender chicken thighs simmer low and slow in a rich tomato-coconut sauce until they shred easily with a fork, soaking up every bit of that warm spice base. A handful of baby spinach and a bright squeeze of lemon juice stirred in at the end lighten things up and add a fresh, verdant finish. The result is a fragrant, saucy curry with layers of savory-warm spice in every bite, finished with fresh cilantro for a pop of color and flavor. It's an easy hands-off dinner that leans on olive oil, vegetables, herbs, and lean protein — a genuinely solid pick for a Mediterranean Diet Friendly rotation. Ladle it over rice or scoop it up with warm flatbread and you've got a comforting, well-balanced meal on the table with almost no effort.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
