Brazilian Chicken Curry

• coconut milk↗3⁄4 cup
• tomato paste↗2 tablespoons
• garlic clove↗1

  finely chopped

• ginger↗1 tablespoon

  grated

• salt and pepper

  to taste

• bell peppers↗2

  sliced crosswise 1 in. thick

• medium sweet onion↗1

  thinly sliced

• yukon gold potato↗3⁄4 lb

  cut into 1-in . pieces

• curry powder↗4 teaspoons
• chicken drumsticks↗8

  skin removed (about 21Ã 4 lb total)

• fresh basil↗1⁄4 cup

  chopped

Step-by-step instructions

1. 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. 2

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

3. 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.