Slow Cooker Coconut Chicken Curry
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 219.4
- Total Fat: 13.6 g
- Cholesterol: 48.8 mg
- Sodium: 530.7 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 2.2 g
- Protein: 15.6 g
IntroductionYummeh dish for the crockpot! Yummeh dish for the crockpot!
3 pounds boneless, skinless chicken thighs
3 medium onions, halved and thinly sliced
8 garlic cloves, sliced
16 thin slices peeled fresh ginger (about 1 ounce)
2 Tbsp. curry powder
1 tsp. ground coriander or coriander seeds
1 tsp. ground cumin or cumin seeds
2 tsp. salt
2 10-oz. packages frozen peas
2 cups unsweetened coconut milk
Optional, not included in nutrition information:
Garnish with toasted cashews and/or cilantro leaves
If the ginger is sliced you may want to remove it before eating due to the strong taste and woody texture. (It is common in Indian cooking to leave some spices whole.) You can use minced ginger or ginger paste if you prefer.
Cook on high 4 hours until chicken is tender.
Serving Size: Makes about 16 one-cup servings.