Crockpot Chicken Curry
3 pounds boneless, skinless chicken thighs, trimmed
2 medium onions, halved and thinly sliced
2-3 large carrots, peeled and sliced (large)
2-3 small yukon potatoes, peeled and cubed
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)
2-4 cups unsweetened coconut milk (depending on how creamy you want it. I used 4, or 2 cans)
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, potato, carrot, 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 30-40 minutes, turning to high heat.
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. EnJOY!
