Chicken Curry

Name: Chicken Curry
Prep time: 10 min
Total time: 270 min
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; 0.5 cup toasted cashews (optional, for serving); 0.25 cup cilantro leaves (optional, for serving)

3.6

(1,258)

26 Reviews

By

Martha Stewart Editors

Updated on March 19, 2020

Prep Time:

10 mins

Total Time:

4 hrs 30 mins

Servings:

8

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.

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
½ cup toasted cashews (optional, for serving)
¼ cup cilantro leaves (optional, for serving)

Directions

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.

Kristen Strecker