Chicken Curry

Chicken Curry
Submitted by Julia Lilly

3 lbs. chicken
2 lbs. chopped butternut squash
2 medium onions
8 garlic cloves
fresh ginger
2 tbsp. curry powder
1 tsp. ground coriander
1 tsp. ground cumin
2 packages frozen peas
2 cans unsweetened coconut milk
optional: 
1/4 cup cilantro
1/2 cup toasted cashews

Step 1: In a 5-quart slow cooker, toss all ingredients (except peas) and only one can of coconut milk and cover, cook on low setting all day until chicken is fork tender (or on high for about 4 hours).

Step 2: Stir in 2nd can of coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.

Step 3: Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.

Step 4: To serve, garnish with 1/2 cup toasted cashews and 1/4 cup fresh cilantro leaves, if desired.