Ingredients

The following ingredients have 4 Servings
  • 4 chicken breasts ( , cut into 1 inch cubes)
  • 1 white onion ( , quartered)
  • 3 cloves garlic ( , minced)
  • 1 tablespoon ginger ( , grated)
  • 13.5 ounces light coconut milk
  • 4 ounces red curry paste
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 cup frozen peas
  • 15 ounces canned chickpeas ( , rinsed and drained)
  • 3 tablespoons fresh cilantro ( , roughly chopped)
  • 10 ounces plain Greek yogurt
  • 2 tablespoons corn starch
  • Scallions and lemons for garnish
  • 4 cups ginger rice

Instruction

  • Add chicken, white onion, garlic, ginger, light coconut milk, red curry paste, kosher salt and ground black pepper to the slow cooker. Stir to combine. 
  • Set slow cooker for 6 hours on low. 
  • Ten minutes before serving, mix cornstarch with 2 tablespoons water. Add this, peas rinsed chickpeas, cilantro and Greek yogurt, stirring well. Change slow cooker setting to "keep warm."
  • Serve over Ginger Rice. Top with scallions and fresh lemon juice before serving.
  • If you've tried this recipe, come back and let us know how it was!