Chicken Curry

By Beefman-2

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!

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)

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).

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.