Tuesday, April 22, 2014

Slow Cooker: Curry


I'm always a fan of slow cooker dinners because they make my evenings so much easier. However, I'm even more a fan of slow cooker dinners that are unique and don't taste like every other slow cooker meal you've ever had. Here is one of those recipes.

Chicken Curry


3 pounds boneless, skinless chicken thighs, trimmed
2 medium onion, halved and thinly sliced
8 garlic cloves, thinly sliced
16 thin slices peeled fresh ginger (about 1ounce)
2 tablespoons curry powder, perferably 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) (I skipped these because of my son's allergies)
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. 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 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, if desired, and 1/4 cup fresh cilantro leaves, if desired.

Source: Martha Stewart, Everyday Food, December 2004. You can find it here.

Notes: The only thing I added was a little sugar to taste (a couple of teaspoonfuls) because I like my curry a little on the sweet side. This was really tasty and so very easy. Good stuff!


  1. It really tasted pretty close to what you get at our favorite little Thai restaurant too. I would probably add another can of coconut milk in the future though, just because I like a lot of juice/broth. This was really good.