This slow-cooked curry is all about deep, warming flavor built from real ingredients: juicy chicken thighs simmered low and slow in a rich coconut milk and tomato base, loaded with garlic, fresh ginger, and a toasty blend of curry powder, cumin, coriander, turmeric, and smoked paprika. The chicken shreds effortlessly after hours in the slow cooker, soaking up every bit of that fragrant sauce before wilted spinach and a bright squeeze of lemon juice round things out. It's a hands-off dinner that turns simple pantry spices and whole ingredients into something that tastes like it took all day — because it basically did, without much effort on your part. Ladle it into bowls, scatter on some fresh cilantro, and you've got a satisfying, well-spiced meal that fits neatly into a Paleo kitchen. This one's a great make-ahead option for busy weeknights when you still want something that tastes homemade and bold.
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)
