Brazilian Chicken Curry

Picked up this recipe from WomansDay. The perfect mix of curry chicken and fresh vegetables made easy in your sow cooker. We made this and it tasted great the day we made it and absolutely amazing the next day!!! We used 12-16 Drummettes instead of drumsticks.

• Ready In: 6 hrs 15 mins
• Serves: 4

Ingredients

• 3⁄4 cup coconut milk
• 2  tablespoons tomato paste
• 1  garlic clove, finely chopped
• 1  tablespoon ginger, grated
•  salt and pepper, to taste
• 2  bell peppers, sliced crosswise 1 in. thick
• 1  medium sweet onion, thinly sliced
• 3⁄4 lb yukon gold potato, cut into 1-in . pieces
• 4  teaspoons curry powder
• 8  chicken drumsticks, skin removed (about 21Ã 4 lb total)
• 1⁄4 cup fresh basil, chopped

Directions

1. In a 5- to 6-qt slow cooker, whisk together the coconut milk, tomato paste, garlic, ginger, 1⁄2 tsp salt and 1⁄4 tsp pepper. Add the bell peppers, onion and potatoes and mix to combine.
2. Rub the curry powder all over the chicken legs; nestle them among the vegetables.
3. Cook, covered, until the chicken is cooked through, on low for 6 to 8 hours or on high for 4 to 5 hours. Sprinkle with the cilantro before serving.