CHICKEN CURRY

Chicken Curry image

The slow cooker does the heavy lifting here when it's time for dinner. All you have to do is assemble this hearty coconut milk-based curry, which takes just 10 minutes.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs

Time 4h30m

Number Of Ingredients 12

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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)

Steps:

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.

Nutrition Facts : Calories 417 g, Fat 22 g, Fiber 4 g, Protein 37 g

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