slow-cooker chicken curry

I guess it took a knock on the head and the trauma of accidentally smushing the gas meter lady behind the door yesterday to really get me inspired to do more food blogging. I woke up this morning with a deep primal urge to do a post on Mamatouille, and I usually try not to argue with primal urges. So here I am.

(Chisa, this one's for you. Thanks again for coming to the curried birthday party! Just goes to show that even just-turned-one-year-olds have good taste as they gulp down the ethnic food.)

Comes by way of a 2004 Everyday Food magazine. Thanks, Martha darling.

You'll need:

2 c. unsweetened coconut milk
3 lbs. boneless, skinless chicken thighs (I substitute the equivalent amount in chopped breast pieces)
2 medium onions, halved and then thinly sliced
16 thin slices peeled fresh ginger (I buy it already grated so just dump a big bunch in)
8 garlic cloves, thinly sliced (ditto for garlic puree)
2 packages frozen peas (10 oz. each)
2 t. coarse salt
2 T. curry powder
1 t. ground coriander
1 t. ground cumin
toasted cashews for garnishing

Do this:

Get out your husband's long arm or your stool and precariously reach for your slow cooker that is perched on top of your fridge at the back, next to the 2-year-old-and-nicely-mellowing homemade plum wine. Wash your hands, roll up those sleeves, toss in the chopped chicken, onion, garlic, ginger, curry powder, coriander, and cumin, and fling it all around in there with your hands. Then add the salt and mix some more. Cover and cook on high about 4 hours (don't open the lid during this time).

Then stir in the coconut milk and peas and leave for about 20 minutes. If you want, you can use forks and shred the chicken to bits at this point, or just leave it bite sized. Garnish with cashews (if you can wrest them from your ravenous preschooler) and fresh coriander leaves (if you have these available in your neck of the woods).

Good with gingered carrots.

Eat. Enjoy. Maybe burp if you're feeling so inclined. Pat your tummy and say "Yummy!"