Ingredients

The following ingredients have 4 Servings
  • 2 medium onions (minced)
  • 2 medium jalapeño chilies (stemmed, seeded, and minced)
  • 3 Tablespoons vegetable oil
  • 6 medium garlic cloves (minced)
  • 2 Tablespoons minced or grated fresh ginger
  • 2 Tablespoons curry powder
  • 1 Tablespoons tomato paste
  • 1 teaspoon garam masala
  • 2 - 15-ounce cans chickpeas (drained and rinsed)
  • 2 cup water (plus extra as needed)
  • 14 ounce can coconut milk
  • 3 Tablespoons Minute tapioca
  • 3 pounds boneless (skinless chicken thighs, trimmed)
  • Salt and pepper
  • 12 ounces plum tomatoes (3 to 4, cored and chopped fine)
  • 1/2 cup golden raisins
  • 1 cup frozen peas
  • 1/4 cup minced fresh cilantro
  • Lime wedges (for serving)

Instruction

  • Microwave onions, jalapeños, oil, garlic, ginger, curry, tomato paste, and garam masala in a bowl, stirring occasionally until onions are softened, about 5 minutes; transfer to slow cooker.
  • Stir chickpeas, water, coconut milk, and tapioca into the slow cooker. Season chicken with salt and pepper and nestle into the slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.
  • Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces. Let stew settle for 5 minutes, and then remove fat from surface using a large spoon.
  • Stir in tomatoes and raisins, cover, and cook on high until heated through about 10 minutes. Stir in shredded chicken and peas and let sit until heated through about 5 minutes. (Adjust stew consistency with additional hot water as needed.) Stir in cilantro, season with salt and pepper to taste, and serve with lime wedges. Serve over your favorite rice variety.