Ingredients Meat & Poultry Chicken Chicken Thighs Chicken Curry 3.6 (1,258) 26 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 19, 2020 Rate PRINT Share Prep Time: 10 mins Total Time: 4 hrs 30 mins Servings: 8 The slow cooker does the heavy lifting here when it's time for dinner. All you have to do is assemble this hearty coconut milk-based curry, which takes just 10 minutes. Ingredients 3 pounds boneless, skinless chicken thighs, trimmed 2 medium onions, halved and thinly sliced 8 garlic cloves, thinly sliced 16 thin slices peeled fresh ginger (about 1 ounce) 2 tablespoons curry powder, preferably Madras 1 teaspoon ground coriander 1 teaspoon ground cumin Coarse salt 2 packages frozen green peas (10 ounces each) 2 cups unsweetened coconut milk ½ cup toasted cashews (optional, for serving) ¼ cup cilantro leaves (optional, for serving) Directions In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to coat. Season with 2 teaspoons salt. Cover, cook on high setting until chicken is fork-tender, about 4 hours (do not uncover while cooking). Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes. Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce. To serve, garnish with 1/2 cup toasted cashews and 1/4 cup fresh cilantro leaves, if desired. Kristen Strecker Originally appeared: Everyday Food, December 2004 Rate It PRINT