What You Need
1 medium onion, cut into thin slices
4 large carrots, cut into thick slices
2 roma tomatoes, diced
1 can coconut milk
1/2 cup water
1 tablespoon mild curry powder
1 teaspoon kosher salt
1 cup frozen peas
1-2 lbs boneless and skinless chicken breasts or thighs, cut into chunks
Place all of the ingredients, except for the peas and cilantro, into the slow cooker (or casserole dish if using the oven).
Gently stir to combine, cover, and cook in slow cooker on high for 4 hours or on low for 7-8 hours.
If cooking in the oven, bake at 300 degrees for about 3 hours.
When it’s done, stir in the peas and let sit for 10-15 minutes.
Total Prep Time: 15-20 minutes
Cook Time: 3-8 hours (depending on cooking method)
Recipe by Beth Goldring