Ingredients
1 pound boneless skinless chicken, cut into bite-sized pieces. I prefer thighs.
1 medium onion, thinly sliced
1 (15 ounce) can chickpeas
4- 6 small red potatoes, cubed
4 medium carrots, chopped
1 1/2 cups coconut milk
1/2 cup chicken stock
3- 4 large tomatoes, chopped
2 tablespoons curry powder
2 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1 cup green peas, frozen
2 tablespoons lemon juice
1 teaspoon fresh grated ginger
1/4 cup chopped cilantro
Preparation
Mix together coconut milk, chicken stock, curry powder, salt, cumin, and cayenne. Add chicken and cook for 20 minutes. Add onion, chickpeas, carrots, tomatoes, and potatoes. Cook for 20 minutes.. Add frozen peas, lemon juice, and fresh ginger and cook for 10 minutes. Read more at http://skinnyms.com/slow-cooker-chicken-curry/#ex6L5uqZWBbefI2S.99
