Ingredients
12 boneless, skinless chicken thighs
2 lbs. of chopped butternut squash
2 onions,chopped
8 garlic cloves
1 oz fresh ginger
1 Tbsp curry powder
1 tsp ground coriander
1 tsp ground cumin
coarse salt
Preparation
put in a bag
TO COOK- Add the contents of the bag and a can of coconut milk to a slow cooker andand cook on low all day. 25 minutes before serving, add another can of coconut milk and a bag of frozen peas.
TO SERVE- Garnish with chopped cashews and cilantro.
