Chicken Curry


  • 3 pound of boneless, chicken thighs
  • 2 medium onions, halved and thinly sliced
  • 8 garlic cloves, thinly sliced
  •  2 packages frozen green peas (10 ounces each )
  • 16 thin slices peeled fresh ginger (about 1 ounce)
  • 2 cups unsweetened coconut milk
  • 2 tablespoons curry powder
  • ½ cup toasted cashews (optional)
  • 1 teaspoon ground coriander     (Optional)
  • ¼ cup cilantro leaves
  • 1 teaspoon ground  cumin
  • real salt

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).

Step 2: Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.

Step 3: Transfer chicken to a large bowl; Shred with fork. Return to pot; toss with sauce

Step 4: To serve, garnish with ½ cup toasted cashews and ¼ cup fresh cilantro leaves, if desired.

From Martha