gourmet fridays: chicken curry

in honor of our upcoming trip…

Chicken Curry

1 ½ pounds boneless, skinless chicken (thighs or breasts)
1 onion, halved and very thinly sliced
4-6 garlic cloves, very thinly sliced
8 slices fresh ginger, peeled and very thinly sliced
1 tbsp curry powder
½ tsp ground coriander
½ tsp ground cumin
1 cup plain yogurt
1 package frozen peas (10 oz)
½ c toasted cashews (optional)

1. In a slow cooker, toss chicken with onion, garlic, ginger, curry, coriander and cumin. Season with salt and pepper. Cover; cook on high setting until chicken is fork-tender, about 4 hours. (Don’t be tempted to peek – keep the cover on while cooking.)
2. Stir in yogurt and peas; cover and cook until peas are heated, about 20 minutes.
3. Transfer chicken to a large bowl or plate and shred with a fork. Return to pot and toss with the sauce.
4. Garnish with toasted cashews, if desired, and serve over rice.

i think that the cashews make a difference – add a good salty crunch. i never make this without them!