Chicken Curry in a Hurry

The other week I had a dinner/movie date with my friend Cassy. Since it was a weeknight, I decided a slow cooker dish was in order, so I wouldn't have to hurry home from work and make dinner.

This chicken curry recipe was a recommendation from my mom out of the "Slow Cooker Revolution" cookbook.

Both dinner, and the movie, "The Muppets," were excellent. (If you haven't seen The Muppets, go rent it. It was brilliant!)

CHICKEN CURRY IN A HURRY

2 onions, chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons vegetable oil
6 cloves garlic
2 tablespoons grated fresh ginger
2 tablespoons curry powder
1 tablespoon tomato paste
2 15-ounce cans chickpeas, drained and rinsed
2 cups water
1 14-ounce can coconut milk
2 chicken breasts
12 ounces plum tomatoes, chopped (I used a can of diced tomatoes)
1/2 cup golden raisins
1 cup frozen peas
Fresh cilantro
lime, cut into wedges

Add oil to a frying pan over medium heat. Saute onion, jalapenos, garlic, ginger and curry powder until onions are soft.

Transfer to mixture to slow cooker.

To slow cooker, add chickpeas, water and coconut milk. Stir and nestle the chicken in the mixture.

Cook on low for 4 to 6 hours.

Transfer chicken to a cutting board and shred. Return chicken to cooker. Stir in tomatoes, raisins and peas. Cook about 15 more minutes.

Serve over brown rice or quinoa. Garnish with cilantro and lime.