Chicken Curry

I got this recipe off of the Martha Stewart website (again), and the picture is from her site too (again)...Caleb had the camera at work that day, so no home picture.  Sorry!


Ingredients:

• 3 lbs boneless skinless chicken thighs (I used bone in...boneless would've been much better!)
• 2 onions, thinly sliced
• 2 cloves garlic, thinly sliced
• 2 TBSP curry powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• salt
• frozen peas
• 2 cups coconut milk

Directions:

1. Toss first 7 ingredients in the slow cooker; cover and cook on high for 4 hours

2. Stir in coconut milk and peas, cover, cook about 20 minutes

3. Shred chicken if desired

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This wasn't the best curry I've ever tasted, but Caleb really liked it.  It was super easy, so I'll probably make it again.  We had it with rice noodles and naan bread...and naan bread makes any curry great!