CHIANG MAI CHICKEN WITH CURRIED COCONUT TOMATO BROTH

FOR THE SLOW-COOKED CHICKEN

1 whole chicken, cut into 10 pieces (2 wings, 2 drumsticks, 2 thighs, 4 half-breasts) or 3 pounds (1.35 kg) or so of breasts, legs, drumsticks, thighs, even wings

1 large sweet potato, peeled and cut into large chunks

1 large onion, peeled and cut into 8 wedges

A 28-ounce (796 mL) can of diced tomatoes

A 19-ounce (540 mL) can of coconut milk

2 inches (5 cm) or so of frozen ginger, grated (2 heaping tablespoons/35 mL)

2 heaping tablespoons (35 mL) of mild yellow Thai curry paste (if you prefer more fragrant spicy heat, use green or red curry paste)

4 lime leaves (or the zest of 4 limes)

2 tablespoons (30 mL) of fish sauce

FOR TOPPING THE BOWLS

1 large carrot, peeled into strips with a vegetable peeler

A handful of bean sprouts

1 bunch of fresh cilantro

4 limes, halved

Preheat your slow cooker to its lowest setting.

Nestle the chicken, sweet potatoes and onions into the vessel. Add the tomatoes. Pour in half the can of coconut milk. Stir the ginger and curry paste into the remaining coconut milk, then add it to the works. Slip in the lime leaves. Cover and walk away for 6 or 8 hours.

With a slotted spoon, scoop the meat and vegetables into festive bowls. Stir the fish sauce into the broth. Ladle off and discard any extra oil if you like or realize that it’s all flavor and richness and stir it back in before ladling the broth into the bowls. Top every bowl with carrots, bean sprouts and cilantro. Serve and share with limes for squeezing and seasoning.

Preheat your slow cooker to its lowest setting.

Nestle the chicken, sweet potatoes and onions into the vessel. Add the tomatoes. Pour in half the can of coconut milk. Stir the ginger and curry paste into the remaining coconut milk, then add it to the works. Slip in the lime leaves. Cover and walk away for 6 or 8 hours.

With a slotted spoon, scoop the meat and vegetables into festive bowls. Stir the fish sauce into the broth. Ladle off and discard any extra oil if you like or realize that it’s all flavor and richness and stir it back in before ladling the broth into the bowls. Top every bowl with carrots, bean sprouts and cilantro. Serve and share with limes for squeezing and seasoning.