{image credit: marthastewart.com}
Chicken Curry
serves 8
This recipe is both easy and adaptable. It tastes better than the jar of curry sauce I used to buy, with only a minimal amount of prep. And of course since it’s a crock pot recipe, it’s a time saver on a busy evening. Huzzah! Serve over rice or steamed potatoes, or with flatbread, if desired. (Or keep it simple and make this a one pot meal, if you don't want the carbs!)
Ingredients:
3 pounds boneless, skinless chicken thighs, trimmed
2 medium onions, halved and thinly sliced
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 cups unsweetened coconut milk
1/2 cup toasted cashews (optional, for serving)
1/4 cup cilantro leaves (optional, for serving)
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. Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.
3. Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.
4. To serve, garnish with 1/2 cup toasted cashews and 1/4 cup fresh cilantro leaves, if desired.
Click here for a printable pdf of this recipe.
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