CHICKEN CURRY CROCKPOT #2

 

  • Cooking Time: 240
  • Servings: 8
  • Preparation Time: 10

Ingredients

  • 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
  • Coarse salt
  • 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)

Directions

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

Notes

This is #2 of the crockpot recipes using common ingredients staged ahead of time.

Categories: Dinner  Lunch  Main Dish 

Author Credit: Martha Stewart

Website Credit: http://www.marthastewart.com/341088/chicken-curry

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