Rating: 3.6 stars
1258 Ratings
  • 5 star values: 294
  • 4 star values: 421
  • 3 star values: 333
  • 2 star values: 162
  • 1 star values: 48

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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

Reviews (30)

1258 Ratings
  • 5 star values: 294
  • 4 star values: 421
  • 3 star values: 333
  • 2 star values: 162
  • 1 star values: 48
Rating: 1 stars
02/27/2019
Doubling the spices helped but the cocoanut milk didn't benefit the dish and only added calories and a flavor that didn't seem to have a purpose. It was better before the cocoanut milk. May have been better on lower heat cooking longer. Too many peas, Carrots and potatoes might have been better.
Rating: 1 stars
09/20/2018
I was so disappointed in this almost flavorless recipe. My husband could barely eat his, and he didn't ask for seconds which is rare in our house. It makes me question who is testing these recipes.
Rating: 5 stars
07/09/2018
Great flavor profile.
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Rating: 1 stars
02/17/2018
Incredibly bland...spent more time adding more of everything to turn it into an actual curry dish with flavor.
Rating: 5 stars
01/09/2018
I have made this again and again. It's a little mild though, for a curry. Kids will eat this. Especially nice to serve with the coriander and toasted cashews as suggested
Rating: Unrated
07/18/2016
Nobody here will eat peas. What else can I add? Spinach?
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Rating: Unrated
07/06/2016
This was so delicious! I love watching Sarah cook. Thank you!
Rating: Unrated
06/20/2016
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 - https://play.google.com/store/apps/details?id=com.abians.sia&referrer=utm_source%3D4 - and I thought a vinaigrette was made using meat and potatoes! D'oh! :)
Rating: 4 stars
09/15/2015
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
Rating: 5 stars
04/07/2015
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.
Rating: Unrated
01/13/2015
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.
Rating: Unrated
10/12/2013
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!
Rating: 3 stars
10/05/2013
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.
Rating: Unrated
04/28/2013
Really tasty and easy! great over rice.
Rating: Unrated
04/26/2013
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
Rating: Unrated
03/04/2013
Thanks to the other reviews, I upped the flavor ingredients quite a bit. I used about 2" of ginger, 8 big garlic cloves, 2 large onions, 2 tsp each of coriander and cumin, and used curry paste (about 3-4 tbsp) instead of curry powder. So easy and really yummy. Next time, I'll add kale or spinach and some broccoli, even some carrots and potatoes. It does cook quickly, was done in about 3 hours on high, so turned it to low and let it simmer awhile.
Rating: Unrated
10/09/2012
I have actually made this recipe for years, probably since it came out, and it is great. I have always made it as written, just with extra curry powder and garlic/ginger (double?), but this time I actually mixed it up a bit and added two peeled and diced (smallish) Yukon gold potatoes, and increased the coconut milk to 3 cups. I could have even done 4, but I like it soupier. I used 3 Tbsp. hot Madras curry powder and 1 1/2 tsp. each coriander and cumin. The peas are delicious - a do again.
Rating: Unrated
10/04/2012
I really wanted to love this. It smelled great when it was cooking and it was SUPER easy to make, but I found it to be a bit bland for my taste. Now perhaps my curry powder doesn't pack enough punch, but I like other curries I've had better. Can't beat it for quick and easy though.
Rating: Unrated
10/03/2012
How much water do you use?
Rating: Unrated
08/13/2012
Super easy and tastes great. I added in broccoli and it was great. I will totally make this recipe again. I just added in some extra spices like cayenne and some Cajun spice and it was sup flavourful and really tender.
Rating: Unrated
06/23/2012
Mmm. This turned out great! I think the level of flavor depends on the curry you use. I actually had to add a little extra coconut milk because my curry packs such a flavor punch! Try this amazing Hawaij (Yemenite curry) from Siren Spices: http://www.etsy.com/listing/88622019/hawaij-bright-flavorful-spicy-yemenite I heeded the reviews and too only used 2lbs of chicken but actually I wish I'd done 3lbs because now it doesn't seem like quite enough. Next time! Overall, super tasty.
Rating: 2 stars
05/06/2012
I agree with the other people who made this and were underwhelmed. It is watery with no rich flavor; it needs something. I think that the absence of fat is pronounced; if you first use skin-on thighs and brown them in a skillet for flavor, along with browning the onions along with the spices, that would be a start. Then remove a lot of the liquid before you add full-fat coconut milk so that it is a thicker, more flavorful base. I had to add Sriacha for any sort of zip. Also added raisins. Blah.
Rating: Unrated
03/30/2012
Easy, turned out very good. I used spinach instead of peas and thought it worked nicely. I also added potatoes based on the comments- thanks for the idea! http://allergyfreefoods.tumblr.com/post/20170243990/made-this-yummy-curry-last-need-in-the-crock-pot
Rating: Unrated
03/10/2012
This came out great. I took heed of other reviewers and used 2 lbs of chicken thighs and added potatoes. Potatoes were the best part! I only used one can of coconut milk and I left the slow cooker on low for 8 Hours (during the work day). It was very tasty.
Rating: Unrated
04/11/2011
slight modifications made this a wonderful dish! I used the same amount of spices called for, but only ONE lb of chicken thighs. used only one 14 oz can of coconut milk and added a little almond milk (didn't want to spend another $2 for 2 oz!) and REALLY shredded the chicken. also, only used a bag and a half of peas. the peas are FREAKING AMAZING TASTING with the spices and chicken. make sure you get good curry powder, and don't omit the ginger! can't wait to eat the leftovers all week!
Rating: Unrated
03/09/2011
It smelled better than it tasted - still very tasty but a bit disappointing. Had some recipe variations based on availability: short 1lb chicken, 4oz peas, and 2.5oz coco milk (used light version). Even with 2lbs chicken, seemed like it was still too meaty. Added sriracha which was great. Next time will try with regular coco milk and potatoes as mentioned in the other comments.
Rating: Unrated
02/28/2011
Easy to make and very tasty. I added potatoes and that made it more hearty.
Rating: Unrated
02/21/2011
I haven't made this so I can't comment on it, but I can't imagine this dish with green peas! I would substitute beans instead of the peas -- perhaps chickpeas, great northern beans, or even possibly black beans. Otherwise it sounds delicious! @abibibee - I'd try a dash of cardamom in there too. :)
Rating: Unrated
02/14/2011
very good, made as written and it was delicious!
Rating: Unrated
06/16/2010
This recipe is just not very flavorful. I have made it twice, added additional curry paste and tumeric, but it still is not flavorful enough!! I would also add potatoes next time, too.