Slow-Cooker Chicken Curry

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2 russet potatoes (about 1 pound), peeled and cut into large chunks

3 small skinless, bone-in chicken leg-and-thigh quarters (12 to 14 ounces each)

2 teaspoons grated fresh ginger

2 teaspoons Madras curry powder

1 teaspoon ground cumin

Kosher salt and freshly ground pepper

1/2 serrano chile pepper, roughly chopped (remove seeds for less heat)

1 15-ounce can tomato sauce

2 tablespoons tomato paste

1 cup frozen sliced okra, thawed

1/2 cup chopped fresh cilantro, plus more for topping

2 pieces naan, warmed and torn into pieces