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K's Slow-Cooker Chicken Curry
by Kaire Furst
serves: 8
  It takes only 10 minutes to assemble this hearty dish; let your slow cooker do the rest.
Ingredients:
  3 lbs   boneless, skinless chicken thighs, trimmed
  2 medium   onions, halved and thinly sliced
  3 ounces   peeled fresh ginger
  1 1/2 tsp   ground coriander
  1 1/2 tsp   ground cumin
  3 tbsp   curry powder
  16 cloves   garlic cloves, thinly sliced
  2 tsp   Coarse salt
  2 10 oz bags   frozen green peas
  4 cups   unsweetened coconut milk
  1/2 cup   toasted cashews or almonds (optional, for serving)
  1/2 cup   cilantro leaves (optional, for serving)
  1 lb   favorite pasta option #1
  6 medium   yukon gold or red potatos option #2
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. Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.
3. Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.
4. To serve, garnish with 1/2 cup toasted cashews and 1/4 cup fresh cilantro leaves, if desired.

Serve over favorite pasta option #1 or add 6 medium yukon gold or red potatos 2 hours after you start the chicken cooking opton #2.