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Slow Cooker Chicken Curry

Prep time 10 minutes

Ready in 4.5 hours

Serves 8 people

Recipe Adapted from Martha Stewart


3 pounds Pine View Farms chicken thighs, boned out

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

1/2 cup toasted cashews (optional, for serving)

1/4 cup cilantro leaves (optional, for serving)


  1. 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).
  2. Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.
  3. Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce
  4. To serve, garnish with 1/2 cup toasted cashews and 1/4 cup fresh cilantro leaves, if desired.