Slow Cooker Chicken Curry Recipe

Name: Slow Cooker Chicken Curry Recipe
Ingredients: 3 tablespoons oil; 1 1/2 to 2 pounds chicken thighs (6 to 8 thighs or legs); salt and pepper (to taste); 3/4 teaspoon paprika (to taste); 1 medium yellow onion, diced; 1 tablespoon fresh ginger (peeled and Chopped); 1 garlic clove, minced; 1 to 2 tablespoons curry powder (choose from mild, medium or hot); 1 tablespoon brown sugar; 1 can (14 ounce) tomatoes (I like plum tomatoes which I break up); 1 can (14 ounce) coconut milk; 1 tablespoon fresh lime juice (bottled lime juice works or use fresh lemon if you need to sub); 1 tablespoon cornstarch; 2 tablespoons chopped cilantro (I offer 1 tablespoon cilantro and 1 tablespoon of parsley or Italian Parsley); 1 tablespoon green onion, sliced

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We have always loved Basmati rice, since we were introduced to curries we often serve it topped with spicy chicken. Clipped this great tasting recipe for

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Cooking tools:

Slow cooker
Chef's knife
Cutting board
Measuring spoon
Measuring cup
Mixing bowl

Ingredients

3 tablespoons oil
1 1/2 to 2 pounds chicken thighs (6 to 8 thighs or legs)
salt and pepper (to taste)
3/4 teaspoon paprika (to taste)
1 medium yellow onion, diced
1 tablespoon fresh ginger (peeled and Chopped)
1 garlic clove, minced
1 to 2 tablespoons curry powder (choose from mild, medium or hot)
1 tablespoon brown sugar
1 can (14 ounce) tomatoes (I like plum tomatoes which I break up)
1 can (14 ounce) coconut milk
1 tablespoon fresh lime juice (bottled lime juice works or use fresh lemon if you need to sub)
1 tablespoon cornstarch
2 tablespoons chopped cilantro (I offer 1 tablespoon cilantro and 1 tablespoon of parsley or Italian Parsley)
1 tablespoon green onion, sliced