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In a 5- to 6-qt slow cooker, whisk together the coconut milk, tomato paste, garlic, ginger, 1/2 tsp salt and 1/4 tsp pepper. Add the bell peppers, onion and potatoes and mix to combine. Rub the curry powder all over the chicken legs; nestle them among the vegetables. Cook, covered, until the chicken is cooked through, on low for 6 to 8 hours or on high for 4 to 5 hours. Sprinkle with the cilantro before serving.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
The definitive Thai food encyclopedia — history, technique, 650 pages
1000+ recipes from every Indian state — the definitive reference
Japanese-South American fusion — ceviche meets sashimi