Chicken Curry in slow cooker

By jenlin

Ingredients

• 3 pounds boneless, skinless chicken thighs, trimmed
• 2 medium onions, halved and thinly sliced
• 8 garlic cloves, thinly sliced
• 16 thin slices peeled fresh ginger (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)

Details

Servings 1
Preparation time 10mins
Cooking time 10mins
Adapted from marthastewart.com

Preparation

Step 1

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).

Watch:

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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.

Watch:

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