Ingredients
2 pounds Boneless skinless chicken breasts cut into 1 inch cubes
2 pounds Boneless skinless chicken thighs cut into 1 inch cubes
1 head Large onion chopped
6 cloves garlic cloves minced
1/2 cup fresh ginger root minced
2 tablespoons Mild curry powder
2 tablespoons ground cumin
1 tablespoon ground tumeric or garam masala
1 can diced tomatoes 14-oz can
1 can coconut milk unsweetened 14-oz can
1 cup frozen peas
Preparation
In large skillet, heat 2 tblspoons olive oil until hot, season chicken with salt and pepper, then sautee chicken cubes until lightly browned. Transfer to slow cooker.
Add onion, garlic, ginger, curry powder, cumin, tumeric to the sautee pan and cook over low heat until fragrant and the onion is translucent, about 5 minutes.
Scrape onion mixture into the slow cooker. Add tomatoes with juice, coconut milk, peas, and if the liquid looks skimpy add some chicken stock - you don’t want it too soupy but you need to cover the chicken with liquid. Cook on high for 2 hours and then low for 4 hours. Serve over basmati rice and garnish with chopped cilantro.
