Slow Cooker Chicken Curry
Ingredients
- 2 russet potatoes (about 1 pound), peeled and cut into large chunks
- 3 small skinless, bone-in chicken leg-and-thigh quarters (12 to 14 ounces each)
- 2 teaspoons grated fresh ginger
- 2 teaspoons Madras curry powder
- 1 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- 1/2 serrano chile pepper, roughly chopped (remove seeds for less heat)
- 1 15-ounce can tomato sauce
- 2 tablespoons tomato paste
- 1 cup frozen sliced okra, thawed
- 1/2 cup chopped fresh cilantro, plus more for topping
- 2 pieces naan, warmed and torn into pieces
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