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K's Slow-Cooker Chicken Curry by Kaire Furst serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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

Ingredients:

3 lbs

boneless, skinless chicken thighs, trimmed

2 medium

onions, halved and thinly sliced

3 ounces

peeled fresh ginger

1 1/2 tsp

ground coriander

1 1/2 tsp

ground cumin

3 tbsp

curry powder

16 cloves

garlic cloves, thinly sliced

2 tsp

Coarse salt

2 10 oz bags

frozen green peas

4 cups

unsweetened coconut milk

1/2 cup

toasted cashews or almonds (optional, for serving)

1/2 cup

cilantro leaves (optional, for serving)

1 lb

favorite pasta option #1

6 medium

yukon gold or red potatos option #2

Directions:

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. Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.
3. Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.
4. To serve, garnish with 1/2 cup toasted cashews and 1/4 cup fresh cilantro leaves, if desired.

Serve over favorite pasta option #1 or add 6 medium yukon gold or red potatos 2 hours after you start the chicken cooking opton #2.

Categories:

Crock Pot Cooking
Fall/Winter
Main Dishes
Meats
Pasta/Rice/Potatoes
Poultry
Quick & Easy
Side Dishes
Vegetables