Chicken Curry

3 pound of boneless, chicken thighs                            1 teaspoon ground cumin

2 medium onions, halved and thinly sliced                  coarse salt

8 garlic cloves, thinly sliced                                         2 packages frozen green peas (10 ounces each h)

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                                       ¼ cup cilantro leaves (optional)


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.