A simple but full of flavor recipe for classic curry that you can get set and forget.
- 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
- 1 1/2 cups frozen peas
- 1/2 cup peanuts (for garnish)
- 1/2 cup fresh cilantro (for garnish)
- 3 cups cooked rice
- 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.
- 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.