Chicken Curry Slow Cooker
3 pounds Chicken thighs -- boneless and skinless 2 tablespoons Curry Powder 1 teaspoons Coriander -- ground 1 teaspoons Cumin -- ground 2 packages Peas -- frozen 8 clove Garlic -- thinly sliced 16 slice Ginger -- thinly sliced 2 medium Onions -- thinly sliced 2 cup Coconut Milk -- unsweetened In a 5 quart slow cooker, toss chicken, onion, garlic,ginger, curry powder, coriander, & cumin to coat. Season with 2 teaspoons salt. Cover, cook on high setting until chicken is fork tender, about 4 hours. Stir in coconut milk & peas. Cook until peas are hot about 20 minutes. Transfer chicken to large bowl & shred. Return to pot & toss with sauce. To Serve, garnish with 1/2 cup toasted cashews, & 1/4 cup fresh cilantro leaves, if desired. Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
