Chicken Curry

Chicken Curry
my friend Anna

3 pounds chicken
2 med onions, chopped
16 thin slices fresh ginger
8 cloves garlic
2 tbsp curry powder
1 tsp ground coriander
1 tsp ground cumin
2 tsp salt
2 c coconut milk
20 oz frozen peas
cashews (optional)
cilantro (optional)

Place chicken in slow cooker with all but the last four ingredients.  Cover and cook on high until chicken is fork tender - about 4 hours.  Stir in coconut milk and peas.  Cover and cook until peas are heated through-about 20 minutes.  Transfer chicken to a large bowl and shred.  Return to pot and toss with sauce.  To serve, garnish with cashews and cilantro leaves, if desired.  Serve over rice.  I like jasmine rice with this.

I started this in the morning and cooked on low all day.  I shredded the chicken and then added the coconut milk and peas.  I also made only half this recipe and we had plenty for our family of six.

I had a hard time finding coconut milk.  Anna says it can be found in the Asian food section of the grocery store.

Husband rating:  4 stars
Boys say:  the boys were divided-some thumbs up, some down