Brazilian Chicken Curry - cooking recipe

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 21A 4 lb total)
1/4 cup fresh basil, chopped

Preparation

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.
Rub the curry powder all over the chicken legs; nestle them among the vegetables.
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.