Brazilian Chicken Curry

• 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

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.

coconut milk, tomato paste, garlic, ginger, salt, bell peppers, sweet onion, gold potato, curry powder, chicken, fresh basil

Taken from www.food.com/recipe/brazilian-chicken-curry-471874 (may not work)