1/27/2010: Slow cooker chicken curry (Martha Stewart)

Very delicious. Served over basmati rice.

Martha Stewart Recipe

Ingredients
    * 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)

Directions
   1. 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).
   2. Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.
   3. Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.
   4. To serve, garnish with 1/2 cup toasted cashews and 1/4 cup fresh cilantro leaves, if desired.