CHICKEN CURRY


Chicken Curry

Serves: 6 

Cooking time: 5 hours


 INGREDIENTS

  • 3 pounds boneless skinless chicken thighs
  • 2 medium onions, halved and thinly sliced
  • 16 thin slices peeled fresh ginger (1 oz.)
  • 8 garlic cloves, thinly sliced
  • 4 Tablespoons curry powder
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons coarse salt
  • 2 cups (or 1 can) unsweetened coconut milk
  • 2 cups frozen peas
  • ¼ cup chopped cilantro

 DIRECTIONS

  1. Place the chicken, onions, ginger, garlic, curry powder, coriander, cumin and salt in the multi-cooker.
  2. Cover cook on HIGH slow cooker setting for 1 hour.
  3. Stir in coconut milk and peas; cover and cook on low 5 hours.
  4. Shred the chicken using two forks. Add ¼ cup chopped cilantro stir and serve.