3 tablespoons soy sauce (substitute with coconut aminos for a gluten-free version of this recipe)
For the slow cooker:
1 1/2pounds red potatoes, scrubbed and cut into 1-inch pieces
4 medium carrots, scrubbed and cut into 1-inch pieces
1cup frozen peas
2 Roma tomatoes, chopped
1cup coconut milk
1/4cup fresh cilantro
Season chicken with salt and pepper and coat with cornstarch, set aside.
Heat coconut oil in a large skillet over medium heat until shimmering. Add curry powder, garam masala and turmeric and cooking until fragrant, about 10 seconds.
Stir in onions, jalapeño pepper, garlic, ginger, tomato paste and a pinch of salt and cook, stirring often, until the onions are lightly browned and softened, about 10 minutes.
Add chicken broth into the skillet, scraping up any browned bits.
Add soy sauce or coconut aminos. Stir well. Cook until slightly thickened. Remove from heat.
Place potatoes and carrots in a 6-quart slow cooker, followed by the chicken.
Pour the curry sauce over the chicken. Cover and cook on low for 4-5 hours or until the chicken is tender.
Let the cooking liquid settle for 5 minutes and remove fat from the surface using a big spoon. Stir in peas, tomatoes, coconut milk and cilantro. Let it stand until the peas and tomatoes are heated through, about 5 minutes or longer.
Taste, season with salt and pepper if desired before serving.