Slow Cooker Saucy Coconut Chicken Curry

Melt 3 TBSP butter (6 TBSP for 8 servings) in a medium pot; add ginger, garlic, scallion whites, and curry powder. Cook, stirring, until fragrant, 30-60 seconds.

Pat chicken dry with paper towels and season all over with salt and pepper. Place chicken in an even layer in a 5- to 6-quart slow cooker; pour curry butter over chicken (wash out pot and reserve for Step 5). Add onion, bell pepper, carrot, stock concentrates, 1½ cups water, and 1 TBSP salt (3 cups water and 2 TBSP salt for 8 servings); stir to combine. Cover slow cooker with lid and cook on high until chicken is tender and cooked through, 4 hours.

Once curry has cooked 4 hours and chicken is tender and cooked through, transfer chicken to a large mixing bowl. Using two forks, shred into bite-size pieces. In a medium microwave-safe bowl, whisk together cornstarch and 2 TBSP water (4 TBSP for 8 servings). Carefully transfer ½ cup broth (1 cup for 8) from slow cooker to bowl with cornstarch mixture; stir until well combined. Microwave until mixture forms a thick paste, 30 seconds (1 minute for 8 servings, stirring halfway through). Transfer thickened cornstarch mixture back to slow cooker; stir vigorously to combine. Cover slow cooker and cook on high until curry has thickened, 15-20 minutes more.

Meanwhile, place rice, 1½ cups water (3 cups for 8 servings), and a big pinch of salt in pot used for curry butter. Bring to a boil, then reduce heat to low. Cover and cook until rice is tender, 15-18 minutes. Fluff rice with a fork; stir in 2 TBSP plain butter (4 TBSP for 8) and a big pinch of lime zest.