I recently re-discovered my slow cooker. But this time I was on a mission to find some delicious, unique recipes that didn’t call for a lot of processed ingredients. I was pleasantly surprised to find Martha Stewart’s Chicken Curry recipe. The version below is my adaptation.

INGREDIENTS

• 1.5 pounds boneless, skinless organic chicken thighs
• 2 medium onions, halved and thinly sliced
• 5-7 garlic cloves, thinly sliced
• 1 red bell pepper
• 16 thin slices/strips peeled fresh ginger (about 1 ounce)
• 2 tablespoons curry powder, preferably Madras
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• Kosher salt
• 2 packages frozen green peas (10 ounces each)
• 1 14 oz can unsweetened coconut milk (full-fat version)
• 1/4 cup cilantro leaves (optional, for serving)
• Cooked basmati rice

DIRECTIONS

1. In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, red bell pepper, curry powder, coriander, and cumin to coat. Season with 1/2 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 1/4 cup fresh cilantro leaves, if desired, and serve over freshly cooked basmati rice.