Chicken Curry

The slow cooker does the heavy lifting here. All you have to do is assemble this hearty coconut milk-based curry, which takes just 10 minutes.

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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 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

½ cup toasted cashews (optional, for serving)

¼ cup cilantro leaves (optional, for serving)

Directions at marthastewart.com

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