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 -- unsweetered
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. Stir in coconut milk and peas. Cook until peas are hot about 20 minutes. Transfer chicken to large bowl and shred. Retun to pot and toss with sauce. To Serve, garnish with 1/2 cup toasted cashews, and 1/4 cup fresh cilantro leaves, if desired. lr smiles --~--~---------~--~----~------------~-------~--~----~ 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 -~----------~----~----~----~------~----~------~--~---
