Here's a slow-cooker chicken curry recipe that’s sure to be a crowd-pleaser. It’s rich, flavorful, and easy to make, perfect for feeding a group.

### Slow-Cooker Chicken Curry

#### **Ingredients:**
- **Chicken**: 2 lbs (about 900g) boneless, skinless chicken thighs, cut into chunks
- **Onions**: 2 medium onions, finely chopped
- **Garlic**: 4 cloves, minced
- **Ginger**: 2 inches fresh ginger, grated
- **Tomatoes**: 1 can (14.5 oz) diced tomatoes
- **Coconut Milk**: 1 can (13.5 oz) full-fat coconut milk
- **Chicken Broth**: 1 cup
- **Tomato Paste**: 2 tablespoons
- **Vegetable Oil**: 2 tablespoons

#### **Spices:**
- **Cumin Seeds**: 1 teaspoon
- **Ground Coriander**: 1 tablespoon
- **Ground Cumin**: 1 tablespoon
- **Turmeric**: 1 teaspoon
- **Garam Masala**: 1 tablespoon
- **Paprika**: 1 teaspoon
- **Cayenne Pepper**: 1/2 teaspoon (optional, for heat)
- **Salt**: To taste

#### **Add-ins:**
- **Potatoes**: 2 medium potatoes, peeled and cut into chunks (optional)
- **Spinach**: 2 cups fresh spinach (optional, to stir in at the end)
- **Fresh Cilantro**: 1/4 cup chopped, for garnish
- **Lemon or Lime**: Wedges for serving

#### **Instructions:**

1. **Prep the Aromatics:**
   - Heat the vegetable oil in a pan over medium heat. Add the cumin seeds and cook for about 1 minute until they start to sizzle.
   - Add the chopped onions and sauté until golden brown, about 8-10 minutes.
   - Stir in the garlic and ginger, and cook for another 2 minutes until fragrant.

2. **Build the Base:**
   - Add the ground coriander, ground cumin, turmeric, paprika, and cayenne pepper (if using) to the pan. Cook for 1-2 minutes until the spices are well-toasted and aromatic.
   - Stir in the tomato paste and cook for another minute.

3. **Transfer to Slow Cooker:**
   - Transfer the onion-spice mixture to the slow cooker.
   - Add the diced tomatoes, chicken broth, coconut milk, and chicken chunks. If using, add the potato chunks at this stage as well.
   - Season with salt and stir everything together to combine.

4. **Slow Cook:**
   - Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the chicken is tender and the flavors have melded together.
   - If adding spinach, stir it in during the last 10 minutes of cooking to wilt it.

5. **Finish and Serve:**
   - Stir in the garam masala just before serving for an added depth of flavor.
   - Garnish with fresh cilantro and serve with lemon or lime wedges on the side.
   - Serve over basmati rice, with naan, or with your favorite Indian bread.

### **Tips for Success:**
- **Chicken Thighs**: Thighs are more forgiving in the slow cooker than breasts, staying moist and tender after long cooking times.
- **Consistency**: If the curry is too thick, add a bit more chicken broth. If too thin, remove the lid in the last 30 minutes to allow it to thicken.
- **Flavor**: The slow-cooked spices give this curry its deep, rich flavor, making it a favorite for gatherings.

This curry is perfect for serving at parties or family dinners. It's easy to make in large quantities and can be prepared in advance, with the flavors often improving the next day. Enjoy!