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.
- 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
- 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).
- 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 1/4 cup fresh cilantro leaves, if desired, and serve over freshly cooked basmati rice.