Chicken Curry

serves 8     multiply recipehalfone and a halfdoubletriplequadruplequintuple     1 boneless skinless chicken thigh     2 boneless skinless chicken thighs     3 boneless skinless chicken thighs     5 boneless skinless chicken thighs     6 boneless skinless chicken thighs     7 boneless skinless chicken thighs     9 boneless skinless chicken thighs     10 boneless skinless chicken thighs     11 boneless skinless chicken thighs     13 boneless skinless chicken thighs     14 boneless skinless chicken thighs     15 boneless skinless chicken thighs     17 boneless skinless chicken thighs     18 boneless skinless chicken thighs     19 boneless skinless chicken thighs     20 boneless skinless chicken thighs     21 boneless skinless chicken thighs     22 boneless skinless chicken thighs     23 boneless skinless chicken thighs     25 boneless skinless chicken thighs     26 boneless skinless chicken thighs     27 boneless skinless chicken thighs     28 boneless skinless chicken thighs     29 boneless skinless chicken thighs     30 boneless skinless chicken thighs     31 boneless skinless chicken thighs     33 boneless skinless chicken thighs     34 boneless skinless chicken thighs     35 boneless skinless chicken thighs     36 boneless skinless chicken thighs     37 boneless skinless chicken thighs     38 boneless skinless chicken thighs     39 boneless skinless chicken thighs

• Ingredients
• 8 boneless skinless chicken thighs
• 2 onions
• garlic cloves
• fresh ginger
• curry powder
• coriander
• cumin
• sea salt
• 1 green peas
• coconut milk, unsweetened
• cashews
• fresh cilantro
• Recipe
• 8 boneless skinless chicken thighs, (approx. 3 lbs)
• 2 onions, halved and thinly sliced
• 6 tsps garlic cloves, minced
• 3 tbsps fresh ginger, sliced and peeled (approx. 1 oz)
• 2 tbsps curry powder (12g)
• 1 tsp coriander, ground
• 1 tsp cumin
• 2 tsps sea salt
• 1 green peas (10g), package frozen (or less, to taste)
• 2 cups coconut milk, unsweetened
• ¹/₂ cup cashews (70g), toasted (optional, for serving)
• ¹/₄ cup fresh cilantro, optional, for serving
• In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to coat. Season with 2 tsp. 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 and cook until the 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. Serve with basmati rice.