New This Month

Chicken Curry


It takes only 10 minutes to assemble this hearty dish; let your slow cooker do the rest.

  • Prep:
  • Total Time:
  • Servings: 8
chicken curry

Photography: Kristen Strecker

Source: Everyday Food, December 2004


  • 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)


  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.

Reviews Add a comment

  • MS11233133
    18 JUL, 2016
    Nobody here will eat peas. What else can I add? Spinach?
  • eileenross7424726
    6 JUL, 2016
    This was so delicious! I love watching Sarah cook. Thank you!
  • rachelduggan198
    20 JUN, 2016
    Great recipe! I've added it to my rotation. I'll be coming back to Martha Stewart for more recipes. I seriously need to up my cooking skills, last week I doing the Sia quiz - - and I thought a vinaigrette was made using meat and potatoes! D'oh! :)
  • Natcookie
    15 SEP, 2015
    this is super yummy and versatile. I cut chicken down to 1 lb, added 1/2 lb of shrimp and a bunch of different veggies. I used chicken broth like some of the other reviewers suggested. Don't leave out the cashews or cilantro - they take the flavor to a whole different level. And if anyone at MS ever reads the comments, could you please make it easier to use your website as far as finding recipes you've seen before and rating recipes . . . it's always such a chore compared to other websites
  • Emily9802
    7 APR, 2015
    This is a household favorite, with some alterations. I use about 1.5 pounds of thighs and make up the rest with potatoes and carrots, and about a cup of peas. I sauté the onions, garlic and ginger in some coconut oil and then add the spices and sauté another minute before dumping the mix in the crockpot. I also add the coconut milk at the beginning and simmer the whole thing on low all day. I usually add a bit of coconut cream (from Trader Joe's) for extra flavor and creaminess.
  • tsvietok
    13 JAN, 2015
    This recipe is the bare bones of what you need to make a decent curry. To take this recipe from a 2 to a 10, do the following: Double your spices. Sear those chicken thighs (which *don't* have to be skinless!) along with the onions in a few tbs of butter in a good skillet (like cast iron), until a nice carmel-brown color starts to develop. Throw that into the slow cooker with 3-4 cups of homemade stock. Add desired veggies, top with generous dollop of butter, finish as written. Voila.
  • Fernicia
    12 OCT, 2013
    I follow the first step and looked at my chicken, onions and seasonings in the crockpot and it just looked.... sad... and dry? I've made curry before and it always calls for chicken stock. So, I tripled all the seasonings (and quadrupled the curry, yummy) and added 2 cups of chicken stock. Let that cook. Then, I added the potatoes with the peas along with some carrots and jalapeños ( if you like spicy, and who doesn't?) with the rest of the ingredients. Now, we're talking!
  • Angus 1250
    5 OCT, 2013
    This recipe was easy and very pretty. Mine looked just like the photo but it was a disappointment because it was too bland. It lacked punch! I have added Sriracha hot chili sauce to make it more spicy and like the type of curry I was expecting. Next time, I will read what others said before I make it.
  • cedens
    28 APR, 2013
    Really tasty and easy! great over rice.
  • hughfaxson
    26 APR, 2013
    i think with the type of ingredients, and the steps on how to prefer such food will be carried out even if one doesn't know how to cook. i mean the steps are very clear, and one just need the right taste buds to make it perfect. buy targeted facebook likes