This is from my weekly email from Cooks Illustrated. Haven't tried it.
Serves 6 to 8
Basic curry powder turns bitter after six hours in a slow cooker, so stick with Madras curry powder. By tradition, this dish can be garnished with any or all of the following: sliced toasted almonds, shredded coconut, diced Granny Smith apples, and diced banana. Steamed long-grain rice is a must. Unlike beef, which can be browned and chilled the night before it goes into the slow cooker, once the chicken is browned it should be cooked right away.
8 bone-in, skin-on chicken thighs (about 4 pounds), excess fat trimmed
Table salt and ground black pepper
1 tablespoon vegetable oil
2 onions , chopped coarse
1 green bell pepper , seeded and chopped coarse
1 cup low-sodium chicken broth
1 can (14 1/2 ounces) diced tomatoes
5 tablespoons tomato paste
1 (9-ounce) jar chutney , such as Major Grey's
4 cloves garlic , minced
2 tablespoons Madras curry powder
1 1/2 teaspoons paprika
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1. Season chicken with salt and pepper. Heat oil in large skillet over medium-high heat until shimmering. Add chicken and brown on both sides, about 10 minutes. Slightly cool chicken on plate, remove and discard skin, and transfer chicken to slow-cooker insert.
2. Discard all but 1 tablespoon fat from skillet and return pan to medium-high heat. Add onions, bell pepper, and 1/2 teaspoon salt and cook until vegetables soften, about 5 minutes. Add broth, tomatoes, and tomato paste and, using wooden spoon, scrape up browned bits from pan bottom. Simmer until thick and smooth, about 2 minutes. Off heat, stir in chutney, garlic, curry powder, paprika, thyme, and cayenne. Pour mixture into slow-cooker insert, submerging chicken in sauce.
3. Cover and cook on low until chicken is tender, about 6 hours. Turn off slow cooker, remove lid, and gently stir sauce to recombine. Replace lid and let stand for about 15 minutes to thicken sauce before serving.