Chicken Curry

In a hurry for some chicken curry? It takes only 10 minutes to assemble this hearty dish; let your slow cooker do the rest. Prep it in the morning and dinner is ready when you get home!
Photo by Dale G.
Adapted from marthastewart.com

PREP TIME

10

minutes

TOTAL TIME

10

minutes

SERVINGS

8

servings

PREP TIME

10

minutes

TOTAL TIME

10

minutes

SERVINGS

8

servings

Adapted from marthastewart.com

Ingredients

  • 3

    pounds boneless, skinless chicken thighs, trimmed

  • 2

    medium onions, halved and thinly sliced

  • 8

    garlic cloves, thinly sliced

  • 16

    peeled fresh ginger, thinly sliced (about 1 ounce)

  • 2

    tablespoons curry powder, preferably Madras

  • 1

    teaspoon ground coriander

  • 1

    teaspoon ground cumin

  • Coarse salt

  • 2

    packages frozen green peas (10 ounces each)

  • 2

    cups unsweetened coconut milk

  • 1/2

    cup toasted cashews (optional, for serving)

  • 1/4

    cup cilantro leaves (optional, for serving)

Directions

In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to coat. Season with 2 teaspoons salt. Cover, cook on high setting until chicken is fork-tender, about 4 hours (do not uncover while cooking). Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes. Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce. To serve, garnish with 1/2 cup toasted cashews and 1/4 cup fresh cilantro leaves, if desired.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: