Ingredients Meat & Poultry Chicken Chicken Thighs Chicken Curry 3.6 (1,258) 26 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 19, 2020 Print Rate It Share Share Tweet Pin Email 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 Rate it Print