Back to Chicken Curry All Reviews for Chicken Curry - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 4 hrs 30 mins Servings: 8 chicken curry
Ingredients Ingredient Checklist 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 1/2 cup toasted cashews (optional, for serving) 1/4 cup cilantro leaves (optional, for serving)
Gallery Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 4 hrs 30 mins Servings: 8 chicken curry
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 4 hrs 30 mins Servings: 8
Recipe Summary
prep: 10 mins total: 4 hrs 30 mins
Servings: 8
prep: 10 mins
total: 4 hrs 30 mins
prep:
10 mins
total:
4 hrs 30 mins
Servings: 8
8
chicken curry
chicken curry
Ingredients
Ingredients
- 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 1/2 cup toasted cashews (optional, for serving) 1/4 cup cilantro leaves (optional, for serving)
Directions
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).
Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.
Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.
To serve, garnish with 1/2 cup toasted cashews and 1/4 cup fresh cilantro leaves, if desired.
Reviews (30)
Add Rating & Review 1258 Ratings 5 star values: 294 4 star values: 421 3 star values: 333 2 star values: 162 1 star values: 48
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Reviews (30)
Add Rating & Review 1258 Ratings 5 star values: 294 4 star values: 421 3 star values: 333 2 star values: 162 1 star values: 48
Add Rating & Review
1258 Ratings 5 star values: 294 4 star values: 421 3 star values: 333 2 star values: 162 1 star values: 48
1258 Ratings 5 star values: 294 4 star values: 421 3 star values: 333 2 star values: 162 1 star values: 48
1258 Ratings 5 star values: 294 4 star values: 421 3 star values: 333 2 star values: 162 1 star values: 48
5 star values: 294 4 star values: 421 3 star values: 333 2 star values: 162 1 star values: 48
Martha Stewart Member Rating: 1 stars 02/27/2019 Doubling the spices helped but the cocoanut milk didn't benefit the dish and only added calories and a flavor that didn't seem to have a purpose. It was better before the cocoanut milk. May have been better on lower heat cooking longer. Too many peas, Carrots and potatoes might have been better. Martha Stewart Member Rating: 1 stars 09/20/2018 I was so disappointed in this almost flavorless recipe. My husband could barely eat his, and he didn't ask for seconds which is rare in our house. It makes me question who is testing these recipes. Martha Stewart Member Rating: 5 stars 07/09/2018 Great flavor profile. Martha Stewart Member Rating: 1 stars 02/17/2018 Incredibly bland...spent more time adding more of everything to turn it into an actual curry dish with flavor. Martha Stewart Member Rating: 5 stars 01/09/2018 I have made this again and again. It's a little mild though, for a curry. Kids will eat this. Especially nice to serve with the coriander and toasted cashews as suggested Martha Stewart Member Rating: Unrated 07/18/2016 Nobody here will eat peas. What else can I add? Spinach? Martha Stewart Member Rating: Unrated 07/06/2016 This was so delicious! I love watching Sarah cook. Thank you! Martha Stewart Member Rating: Unrated 06/20/2016 Great recipe! I've added it to my rotation. I'll be coming back to Martha Stewart for more recipes. I seriously need to up my cooking skills, last week I doing the Sia quiz - https://play.google.com/store/apps/details?id=com.abians.sia&referrer=utm_source%3D4 - and I thought a vinaigrette was made using meat and potatoes! D'oh! :) Martha Stewart Member Rating: 4 stars 09/15/2015 this is super yummy and versatile. I cut chicken down to 1 lb, added 1/2 lb of shrimp and a bunch of different veggies. I used chicken broth like some of the other reviewers suggested. Don't leave out the cashews or cilantro - they take the flavor to a whole different level. And if anyone at MS ever reads the comments, could you please make it easier to use your website as far as finding recipes you've seen before and rating recipes . . . it's always such a chore compared to other websites Martha Stewart Member Rating: 5 stars 04/07/2015 This is a household favorite, with some alterations. I use about 1.5 pounds of thighs and make up the rest with potatoes and carrots, and about a cup of peas. I sauté the onions, garlic and ginger in some coconut oil and then add the spices and sauté another minute before dumping the mix in the crockpot. I also add the coconut milk at the beginning and simmer the whole thing on low all day. I usually add a bit of coconut cream (from Trader Joe's) for extra flavor and creaminess. Martha Stewart Member Rating: Unrated 01/13/2015 This recipe is the bare bones of what you need to make a decent curry. To take this recipe from a 2 to a 10, do the following: Double your spices. Sear those chicken thighs (which *don't* have to be skinless!) along with the onions in a few tbs of butter in a good skillet (like cast iron), until a nice carmel-brown color starts to develop. Throw that into the slow cooker with 3-4 cups of homemade stock. Add desired veggies, top with generous dollop of butter, finish as written. Voila. Martha Stewart Member Rating: Unrated 10/12/2013 I follow the first step and looked at my chicken, onions and seasonings in the crockpot and it just looked.... sad... and dry? I've made curry before and it always calls for chicken stock. So, I tripled all the seasonings (and quadrupled the curry, yummy) and added 2 cups of chicken stock. Let that cook. Then, I added the potatoes with the peas along with some carrots and jalapeños ( if you like spicy, and who doesn't?) with the rest of the ingredients. Now, we're talking! Martha Stewart Member Rating: 3 stars 10/05/2013 This recipe was easy and very pretty. Mine looked just like the photo but it was a disappointment because it was too bland. It lacked punch! I have added Sriracha hot chili sauce to make it more spicy and like the type of curry I was expecting. Next time, I will read what others said before I make it. Martha Stewart Member Rating: Unrated 04/28/2013 Really tasty and easy! great over rice. Martha Stewart Member Rating: Unrated 04/26/2013 i think with the type of ingredients, and the steps on how to prefer such food will be carried out even if one doesn't know how to cook. i mean the steps are very clear, and one just need the right taste buds to make it perfect. buy targeted facebook likes Martha Stewart Member Rating: Unrated 03/04/2013 Thanks to the other reviews, I upped the flavor ingredients quite a bit. I used about 2" of ginger, 8 big garlic cloves, 2 large onions, 2 tsp each of coriander and cumin, and used curry paste (about 3-4 tbsp) instead of curry powder. So easy and really yummy. Next time, I'll add kale or spinach and some broccoli, even some carrots and potatoes. It does cook quickly, was done in about 3 hours on high, so turned it to low and let it simmer awhile. Martha Stewart Member Rating: Unrated 10/09/2012 I have actually made this recipe for years, probably since it came out, and it is great. I have always made it as written, just with extra curry powder and garlic/ginger (double?), but this time I actually mixed it up a bit and added two peeled and diced (smallish) Yukon gold potatoes, and increased the coconut milk to 3 cups. I could have even done 4, but I like it soupier. I used 3 Tbsp. hot Madras curry powder and 1 1/2 tsp. each coriander and cumin. The peas are delicious - a do again. Martha Stewart Member Rating: Unrated 10/04/2012 I really wanted to love this. It smelled great when it was cooking and it was SUPER easy to make, but I found it to be a bit bland for my taste. Now perhaps my curry powder doesn't pack enough punch, but I like other curries I've had better. Can't beat it for quick and easy though. Martha Stewart Member Rating: Unrated 10/03/2012 How much water do you use? Martha Stewart Member Rating: Unrated 08/13/2012 Super easy and tastes great. I added in broccoli and it was great. I will totally make this recipe again. I just added in some extra spices like cayenne and some Cajun spice and it was sup flavourful and really tender. Martha Stewart Member Rating: Unrated 06/23/2012 Mmm. This turned out great! I think the level of flavor depends on the curry you use. I actually had to add a little extra coconut milk because my curry packs such a flavor punch! Try this amazing Hawaij (Yemenite curry) from Siren Spices: http://www.etsy.com/listing/88622019/hawaij-bright-flavorful-spicy-yemenite I heeded the reviews and too only used 2lbs of chicken but actually I wish I'd done 3lbs because now it doesn't seem like quite enough. Next time! Overall, super tasty. Martha Stewart Member Rating: 2 stars 05/06/2012 I agree with the other people who made this and were underwhelmed. It is watery with no rich flavor; it needs something. I think that the absence of fat is pronounced; if you first use skin-on thighs and brown them in a skillet for flavor, along with browning the onions along with the spices, that would be a start. Then remove a lot of the liquid before you add full-fat coconut milk so that it is a thicker, more flavorful base. I had to add Sriacha for any sort of zip. Also added raisins. Blah. Martha Stewart Member Rating: Unrated 03/30/2012 Easy, turned out very good. I used spinach instead of peas and thought it worked nicely. I also added potatoes based on the comments- thanks for the idea! http://allergyfreefoods.tumblr.com/post/20170243990/made-this-yummy-curry-last-need-in-the-crock-pot Martha Stewart Member Rating: Unrated 03/10/2012 This came out great. I took heed of other reviewers and used 2 lbs of chicken thighs and added potatoes. Potatoes were the best part! I only used one can of coconut milk and I left the slow cooker on low for 8 Hours (during the work day). It was very tasty. Martha Stewart Member Rating: Unrated 04/11/2011 slight modifications made this a wonderful dish! I used the same amount of spices called for, but only ONE lb of chicken thighs. used only one 14 oz can of coconut milk and added a little almond milk (didn't want to spend another $2 for 2 oz!) and REALLY shredded the chicken. also, only used a bag and a half of peas. the peas are FREAKING AMAZING TASTING with the spices and chicken. make sure you get good curry powder, and don't omit the ginger! can't wait to eat the leftovers all week! Martha Stewart Member Rating: Unrated 03/09/2011 It smelled better than it tasted - still very tasty but a bit disappointing. Had some recipe variations based on availability: short 1lb chicken, 4oz peas, and 2.5oz coco milk (used light version). Even with 2lbs chicken, seemed like it was still too meaty. Added sriracha which was great. Next time will try with regular coco milk and potatoes as mentioned in the other comments. Martha Stewart Member Rating: Unrated 02/28/2011 Easy to make and very tasty. I added potatoes and that made it more hearty. Martha Stewart Member Rating: Unrated 02/21/2011 I haven't made this so I can't comment on it, but I can't imagine this dish with green peas! I would substitute beans instead of the peas -- perhaps chickpeas, great northern beans, or even possibly black beans. Otherwise it sounds delicious! @abibibee - I'd try a dash of cardamom in there too. :) Martha Stewart Member Rating: Unrated 02/14/2011 very good, made as written and it was delicious! Martha Stewart Member Rating: Unrated 06/16/2010 This recipe is just not very flavorful. I have made it twice, added additional curry paste and tumeric, but it still is not flavorful enough!! I would also add potatoes next time, too.Martha Stewart Member
Rating: 1 stars 02/27/2019
Doubling the spices helped but the cocoanut milk didn’t benefit the dish and only added calories and a flavor that didn’t seem to have a purpose. It was better before the cocoanut milk. May have been better on lower heat cooking longer. Too many peas, Carrots and potatoes might have been better.
Rating: 1 stars
Rating: 1 stars 09/20/2018
I was so disappointed in this almost flavorless recipe. My husband could barely eat his, and he didn’t ask for seconds which is rare in our house. It makes me question who is testing these recipes.
Rating: 5 stars 07/09/2018
Great flavor profile.
Rating: 5 stars
Rating: 1 stars 02/17/2018
Incredibly bland…spent more time adding more of everything to turn it into an actual curry dish with flavor.
Rating: 5 stars 01/09/2018
I have made this again and again. It’s a little mild though, for a curry. Kids will eat this. Especially nice to serve with the coriander and toasted cashews as suggested
Rating: Unrated 07/18/2016
Nobody here will eat peas. What else can I add? Spinach?
Rating: Unrated
Rating: Unrated 07/06/2016
This was so delicious! I love watching Sarah cook. Thank you!
Rating: Unrated 06/20/2016
Great recipe! I’ve added it to my rotation. I’ll be coming back to Martha Stewart for more recipes. I seriously need to up my cooking skills, last week I doing the Sia quiz - https://play.google.com/store/apps/details?id=com.abians.sia&referrer=utm_source%3D4 - and I thought a vinaigrette was made using meat and potatoes! D’oh! :)
Rating: 4 stars 09/15/2015
this is super yummy and versatile. I cut chicken down to 1 lb, added 1/2 lb of shrimp and a bunch of different veggies. I used chicken broth like some of the other reviewers suggested. Don’t leave out the cashews or cilantro - they take the flavor to a whole different level. And if anyone at MS ever reads the comments, could you please make it easier to use your website as far as finding recipes you’ve seen before and rating recipes . . . it’s always such a chore compared to other websites
Rating: 4 stars
Rating: 5 stars 04/07/2015
This is a household favorite, with some alterations. I use about 1.5 pounds of thighs and make up the rest with potatoes and carrots, and about a cup of peas. I sauté the onions, garlic and ginger in some coconut oil and then add the spices and sauté another minute before dumping the mix in the crockpot. I also add the coconut milk at the beginning and simmer the whole thing on low all day. I usually add a bit of coconut cream (from Trader Joe’s) for extra flavor and creaminess.
Rating: Unrated 01/13/2015
This recipe is the bare bones of what you need to make a decent curry. To take this recipe from a 2 to a 10, do the following: Double your spices. Sear those chicken thighs (which don’t have to be skinless!) along with the onions in a few tbs of butter in a good skillet (like cast iron), until a nice carmel-brown color starts to develop. Throw that into the slow cooker with 3-4 cups of homemade stock. Add desired veggies, top with generous dollop of butter, finish as written. Voila.
Rating: Unrated 10/12/2013
I follow the first step and looked at my chicken, onions and seasonings in the crockpot and it just looked…. sad… and dry? I’ve made curry before and it always calls for chicken stock. So, I tripled all the seasonings (and quadrupled the curry, yummy) and added 2 cups of chicken stock. Let that cook. Then, I added the potatoes with the peas along with some carrots and jalapeños ( if you like spicy, and who doesn’t?) with the rest of the ingredients. Now, we’re talking!
Rating: 3 stars 10/05/2013
This recipe was easy and very pretty. Mine looked just like the photo but it was a disappointment because it was too bland. It lacked punch! I have added Sriracha hot chili sauce to make it more spicy and like the type of curry I was expecting. Next time, I will read what others said before I make it.
Rating: 3 stars
Rating: Unrated 04/28/2013
Really tasty and easy! great over rice.
Rating: Unrated 04/26/2013
i think with the type of ingredients, and the steps on how to prefer such food will be carried out even if one doesn’t know how to cook. i mean the steps are very clear, and one just need the right taste buds to make it perfect. buy targeted facebook likes
Rating: Unrated 03/04/2013
Thanks to the other reviews, I upped the flavor ingredients quite a bit. I used about 2" of ginger, 8 big garlic cloves, 2 large onions, 2 tsp each of coriander and cumin, and used curry paste (about 3-4 tbsp) instead of curry powder. So easy and really yummy. Next time, I’ll add kale or spinach and some broccoli, even some carrots and potatoes. It does cook quickly, was done in about 3 hours on high, so turned it to low and let it simmer awhile.
Rating: Unrated 10/09/2012
I have actually made this recipe for years, probably since it came out, and it is great. I have always made it as written, just with extra curry powder and garlic/ginger (double?), but this time I actually mixed it up a bit and added two peeled and diced (smallish) Yukon gold potatoes, and increased the coconut milk to 3 cups. I could have even done 4, but I like it soupier. I used 3 Tbsp. hot Madras curry powder and 1 1/2 tsp. each coriander and cumin. The peas are delicious - a do again.
Rating: Unrated 10/04/2012
I really wanted to love this. It smelled great when it was cooking and it was SUPER easy to make, but I found it to be a bit bland for my taste. Now perhaps my curry powder doesn’t pack enough punch, but I like other curries I’ve had better. Can’t beat it for quick and easy though.
Rating: Unrated 10/03/2012
How much water do you use?
Rating: Unrated 08/13/2012
Super easy and tastes great. I added in broccoli and it was great. I will totally make this recipe again. I just added in some extra spices like cayenne and some Cajun spice and it was sup flavourful and really tender.
Rating: Unrated 06/23/2012
Mmm. This turned out great! I think the level of flavor depends on the curry you use. I actually had to add a little extra coconut milk because my curry packs such a flavor punch! Try this amazing Hawaij (Yemenite curry) from Siren Spices: http://www.etsy.com/listing/88622019/hawaij-bright-flavorful-spicy-yemenite I heeded the reviews and too only used 2lbs of chicken but actually I wish I’d done 3lbs because now it doesn’t seem like quite enough. Next time! Overall, super tasty.
Rating: 2 stars 05/06/2012
I agree with the other people who made this and were underwhelmed. It is watery with no rich flavor; it needs something. I think that the absence of fat is pronounced; if you first use skin-on thighs and brown them in a skillet for flavor, along with browning the onions along with the spices, that would be a start. Then remove a lot of the liquid before you add full-fat coconut milk so that it is a thicker, more flavorful base. I had to add Sriacha for any sort of zip. Also added raisins. Blah.
Rating: 2 stars
Rating: Unrated 03/30/2012
Easy, turned out very good. I used spinach instead of peas and thought it worked nicely. I also added potatoes based on the comments- thanks for the idea! http://allergyfreefoods.tumblr.com/post/20170243990/made-this-yummy-curry-last-need-in-the-crock-pot
Rating: Unrated 03/10/2012
This came out great. I took heed of other reviewers and used 2 lbs of chicken thighs and added potatoes. Potatoes were the best part! I only used one can of coconut milk and I left the slow cooker on low for 8 Hours (during the work day). It was very tasty.
Rating: Unrated 04/11/2011
slight modifications made this a wonderful dish! I used the same amount of spices called for, but only ONE lb of chicken thighs. used only one 14 oz can of coconut milk and added a little almond milk (didn’t want to spend another $2 for 2 oz!) and REALLY shredded the chicken. also, only used a bag and a half of peas. the peas are FREAKING AMAZING TASTING with the spices and chicken. make sure you get good curry powder, and don’t omit the ginger! can’t wait to eat the leftovers all week!
Rating: Unrated 03/09/2011
It smelled better than it tasted - still very tasty but a bit disappointing. Had some recipe variations based on availability: short 1lb chicken, 4oz peas, and 2.5oz coco milk (used light version). Even with 2lbs chicken, seemed like it was still too meaty. Added sriracha which was great. Next time will try with regular coco milk and potatoes as mentioned in the other comments.
Rating: Unrated 02/28/2011
Easy to make and very tasty. I added potatoes and that made it more hearty.
Rating: Unrated 02/21/2011
I haven’t made this so I can’t comment on it, but I can’t imagine this dish with green peas! I would substitute beans instead of the peas – perhaps chickpeas, great northern beans, or even possibly black beans. Otherwise it sounds delicious! @abibibee - I’d try a dash of cardamom in there too. :)
Rating: Unrated 02/14/2011
very good, made as written and it was delicious!
Rating: Unrated 06/16/2010
This recipe is just not very flavorful. I have made it twice, added additional curry paste and tumeric, but it still is not flavorful enough!! I would also add potatoes next time, too.
All Reviews for Chicken Curry
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken Curry
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
