Plug in your slow cooker and prepare to enjoy a flavorful chicken curry stew recipe for dinner tonight. Tailor this easy chicken recipe to your personal spice preference by opting for mild or hot curry paste.
Trim excess skin and fat from chicken thighs (or remove skin, if desired). In a 12-inch skillet cook chicken, skin side down, in ho olive oil for 8 minutes, or until browned. (Do not turn thighs.) Remove from heat; drain and discard fat.
In a 3 1/2- or 4-quart slow cooker combine carrots and onion. In a bowl whisk together half the coconut milk and the curry paste; pour over carrots and onion (refrigerate remaining coconut milk). Place chicken, skin side up, on vegetables. Cover and cook on HIGH for 3 1/2 to 4 hours or on LOW for 7 to 8 hours.
Remove chicken from slow cooker. Skim off excess fat from sauce in cooker, then stir in remaining coconut milk.
Serve stew in bowls. Top each serving with pistachios, raisins, cilantro, and/or crushed red pepper.