CHICKEN CURRY RECIPE - (4.2/5)

Chicken Curry Recipe - (4.2/5) image

Provided by Beefman-2

Number Of Ingredients 12

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)

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.