Chicken Curry Crockpot #2
3 pounds boneless, skinless chicken thighs, trimmed
2 medium onions, halved and thinly sliced
2 cups chicken stock
8 garlic cloves, thinly sliced
16 thin slices peeled fresh ginger (about 1 ounce)
2 tablespoons curry powder for mild up to 8 for spicy
1 teaspoon ground coriander for mild up t0 3 for spicy
1 teaspoon ground cumin for mild up to 3 for spicy
2 packages frozen green peas (10 ounces each)
2 cups unsweetened coconut milk
2 potatoes cut up
1 jalapeño (optional for spicy)
1/2 cup toasted cashews (optional, for serving)
1/4 cup cilantro leaves (optional, for serving)
In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to coat. Season with 2 teaspoons salt. Add chicken stock & peas. Cover, cook on high setting until chicken is fork-tender, about 4 hours (do not uncover while cooking).
Stir in coconut milk; 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.
Pairs Well With
This is #2 of the crockpot recipes using common ingredients staged ahead of time.