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Slow Cooker Coconut Chicken Curry

Martha Stewart
  • 315 minutes
  • Serves 6

INGREDIENTS

3

large chicken breasts, frozen or fresh

2 cans

each) of coconut milk

1

onion, thinly sliced

4

garlic cloves, diced

2 tsp

fresh ginger, diced

2 tbsp

curry powder, preferably Madras

1 tsp

ground coriander

1 tsp

ground cumin

salt

1 1/2 cups

frozen peas

1/2 cup

peanuts (for garnish)

1/2 cup

fresh cilantro (for garnish)

3 cups

cooked rice