Ingredients
¼ cup vegetable oil
8 garlic cloves, smashed and chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
1 large apple, preferably Granny Smith, peeled, cored and chopped
1 pound boneless, skinless chicken thighs, cut into bite-size chunks
1 cup masoor dal (split red lentils)
2 tablespoons tomato paste
2 tablespoons minced ginger (from about 2 inches of peeled ginger)
2 teaspoons black or brown mustard seeds
1 teaspoon ground turmeric
1 teaspoon curry powder
½ teaspoon ground cayenne, plus more to taste
½ teaspoon cumin seeds
1 teaspoon coarse kosher salt, plus more to taste
4 cups chicken broth or stock
1 (5-ounce) can coconut cream (about ⅔ cup)
Juice of 1 lime (about 1½ tablespoons)
Directions
1
Combine all the ingredients except the coconut cream and lime juice in a 6- to 8-quart slow cooker. Cover and cook on low for 6 hours.
2
Stir in the coconut cream and lime juice. Taste and add more salt if necessary. Serve in bowls topped with a dusting of cayenne, if desired.