Step 1: Prep the Ingredients

1. Chop the chicken into bite-sized pieces for even cooking.
2. Finely dice the onion, mince the garlic, and grate the ginger to create a strong flavor base.
3. Slice any vegetables you plan to add, such as bell peppers, carrots, or potatoes.

Step 2: Sauté the Aromatics (Optional but Recommended)

1. Heat olive oil or butter in a skillet over medium heat.
2. Add the onions and cook for 3 to 4 minutes until they become soft and translucent.
3. Stir in the garlic and ginger, cooking for another minute until fragrant.
4. Sprinkle in the curry powder, turmeric, garam masala, cumin, paprika, and cayenne (if using). Stir well to toast the spices, releasing their natural oils and enhancing the depth of flavor.
5. Add the tomato paste and cook for another minute before transferring everything to the crockpot.

Step 3: Assemble the Curry in the Crockpot

1. Place the chicken pieces into the crockpot.
2. Pour in the sautéed onion-spice mixture.
3. Add the coconut milk, chicken broth, soy sauce, and lime juice. Stir well to combine.
4. If using, add diced potatoes, carrots, or bell peppers at this stage.

Step 4: Slow Cook to Perfection

1. Cover and cook on low for 4 to 6 hours or high for 2 to 3 hours. The longer cooking time allows the flavors to meld beautifully.
2. Thirty minutes before serving, stir in fresh spinach or kale if using.

Step 5: Final Adjustments and Serving

1. Taste and adjust seasoning with salt and pepper.
2. If you prefer a thicker curry, remove the lid and let it cook uncovered for the last 30 minutes, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
3. Serve hot, garnished with fresh cilantro, lime wedges, and additional toppings of your choice.