Crock Pot Chicken Curry

3 pounds Boneless, skinless chicken thighs, trimmed
2 medium Onions, halved and thinly sliced
8 Garlic Cloves, thinly sliced
16 Thin Slices Peeled Fresh Ginger (About 1 Ounce)
2 Tbsp Curry Powder, preferably Madras
1 tsp Ground Coriander
1 tsp Ground Cumin
Coarse Salt
2 Packages Frozen Green Peas (10 Ounces Each)
2 cups Unsweetened Coconut Milk
½ cup Toasted Cashews (Optional, for serving)
¼ cup Cilantro Leaves (Optional, for serving

Yield: Serves 8

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 ½ cup toasted cashews and ¼ cup fresh cilantro leaves, if desired.