The nineth SlowCookable newsletter. I can't believe that the next one will be ten.
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Indian Chicken Curry

My friend Wesley and I cooked for five friends this past Friday. We put together a menu that included two whole red snappers, baby red potatoes, asparagus, salad, and chicken curry. Yum!

For the amount of flavor the chicken curry had, it was one of the simpler dishes to make. Usually the more flavor, the more prep time. I only spent around ten minutes prepping ingredients and the slow cooker did the rest. The only twist is that with thirty minutes to go you need to add the coconut milk and peas. Simple.


  • 3 pounds boneless, skinless chicken thighs, trimmed
  • 2 medium onions, halved and thinly sliced
  • 8 garlic cloves, thinly sliced
  • 16 thin slices peeled fresh ginger (about 1 ounce)
  • 2 tablespoons curry powder, preferably Madras
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • Coarse salt
  • 2 packages frozen green peas (10 ounces each)
  • 2 cups unsweetened coconut milk
  • 1/2 cup toasted cashews (optional, for serving)
  • 1/4 cup cilantro leaves (optional, for serving)
  • 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 (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 1/2 cup toasted cashews and 1/4 cup fresh cilantro leaves, if desired.
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