Name: Slow Cooker Coconut Chicken Curry
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Ingredients: 3 large chicken breasts, frozen or fresh; 2 cans (14 oz each) of coconut milk; 1 onion, thinly sliced; 4 garlic cloves, diced; 2 tsp fresh ginger, diced; 2 tablespoons curry powder, preferably Madras; 1 teaspoon ground coriander; 1 teaspoon ground cumin; salt; 1 1/2 cups frozen peas; 1/2 cup peanuts (for garnish); 1/2 cup fresh cilantro (for garnish); 3 cups cooked rice

Description

A simple but full of flavor recipe for classic curry that you can get set and forget.

Ingredients

Units Scale

3 large chicken breasts, frozen or fresh
2 cans (14 oz each) of coconut milk
1 onion, thinly sliced
4 garlic cloves, diced
2 tsp fresh ginger, diced
2 tablespoons curry powder, preferably Madras
1 teaspoon ground coriander
1 teaspoon ground cumin
salt
1 1/2 cups frozen peas
1/2 cup peanuts (for garnish)
1/2 cup fresh cilantro (for garnish)
3 cups cooked rice

Instructions

Combine coconut milk, onion, garlic, ginger, curry, coriander, cumin, and 1 Tbsp of salt in your slow cooker. Mix together, then add the chicken. Position the chicken so it is covered with the sauce.
Cook on low for 5-8 hours. 20 minutes before serving, add the frozen peas and mix. Using forks, gently shred the chicken in the slow cooker.
Serve over rice, and garnish with peanuts and fresh cilantro.

Notes

I usually use frozen chicken breasts, which work perfectly fine!
I make this dish before work, and often let it cook 8 or 9 hours before eating; however, it would be ready to eat in 5 hours with no problem!
We have a fairly small Crock Pot, and this makes enough to feed 3 hungry people. If you have a bigger crock pot, just add more stuff! I wouldn't add more coconut milk until you've added at least 2 more chicken breasts - then add one more can of coconut milk.