Chicken Curry

This chicken curry dish a easy to make and you can prepare it in the morning and let it cook in your crockpot all day long!  A great dinner for those nights when there is a lot going on and not enough time to make dinner.

Ingredients:

Serves 8 

I use the same amount of garlic, coconut milk, ginger, and spices, that the recipe calls for even if I am cooking less meat.  (I want the flavors to come out the same.)  So if you are trying to cut this recipe in half my reccomendation is to only reduce the amount of chicken, peas, and onions you use.

• 3 lbs boneless, skinless chicken thighs (I always use chicken breast just because it is what I have in my freezer.)
• 2 medium onions
• 8 cloves of garlic
• 16 thin slices peeled fresh ginger
• 2 c. unsweetened coconut milk
• 2 tbl. curry powder
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 2 packages frozen peas (if you don't love peas you could use brocoli, green beans, zucchini, really any vegetable you like would work great with this dish.)

Directions:

1. In your crockpot, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin.  Mix around to make sure chicken is well coated.  Season with salt.  Cover and cook for the amount of time you desire.  Cook on HIGH for 4 hours, MEDIUM for 6 hours, LOW for 8-10 hours.
2. Once your chicken is done uncover and stir in coconut milk, cover and cook for another 20 minutes.  Transfer chicken to a large bowl and shred with forks.  Return to pot; toss with sauce.
3. Heat peas in microwave/stove.
4. Serve chicken and onions with sauce over a bed of rice, top with cooked peas, add cilantro if desired.