Brazilian Chicken Curry Recipe

In this succulent dish, curry-rubbed chicken drumsticks are slow-cooked to perfection in an aromatic mix of coconut milk, tomato paste, garlic, ginger, onion, potatoes and bell peppers.

• Active Time: 10 minutes
• Total Time: 6 hours 10 minutes

Recipe Ingredients

• 3/4 cup coconut milk
• 2 Tbsp tomato paste
• 1 clove garlic, finely chopped
• 1 Tbsp grated ginger
• Kosher salt and pepper
• 2 bell peppers, sliced crosswise 1 in. thick
• 1 medium sweet onion (such as Vidalia), thinly sliced
• 3/4 lb Yukon Gold potatoes, cut into 1-in. pieces
• 4 tsp curry powder
• 8 chicken drumsticks, skin removed (about 21⁄4 lb total)
• 1⁄4 cup fresh cilantro or basil, chopped

Recipe Preparation

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.

• Nutrition Facts
• Yield 4 Servings
• Servings 4
• Amount Per Serving
• Calories 393
• Total Fat 15g
• Saturated Fat 9g
• Cholesterol 110mg
• Sodium 497mg
• Total Carbohydrates 30g
• Dietary Fiber 5g
• Protein 34g
•