Slow Cooker Chicken Curry

30 Sep

From marthastewart.com:

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
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

Directions:
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).
2.Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.
3.Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.
4.To serve, garnish with 1/2 cup toasted cashews and 1/4 cup fresh cilantro leaves, if desired. (I skipped this step and it was fine.)

NOTE: I found this recipe to be bland (as did most of the reviewers). Next time I plan to double the spices.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: