CROCKPOT CHICKEN CURRY IN A HURRY

This recipe might look complicated or scary based on the ingredient list but be assured that these ingredients are all easily found at my local neighborhood grocery store. From America's Test Kitchen Slow Cooker Revolution.

serves 6-8

2 medium onions, minced
2 jalapeño chiles, stemmed, seeded, and minced
3 Tb. vegetable oil (or reasonable substitute)
6 garlic cloves, minced
2 Tb. minced or grated fresh ginger
2 Tb. curry powder
1 Tb. tomato paste
1 tsp. garam masala (an Indian spice mix--sold at most grocery stores)
2 (15-ounce) cans chickpeas (aka garbanzo beans), drained and rinsed
2 cups water, plus extra as needed
1 (14-ounce) can coconut milk
3 Tb. Minute tapioca
3 pounds boneless, skinless chicken thighs, trimmed of fat
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

Microwave onions, jalapeños, oil, garlic, ginger, curry, tomato paste, and garam masala in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.

Stir chickpeas, water, coconut milk, and tapioca into slow cooker. Season chicken with salt and pepper and nestle into 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, then remove fat from surface using 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 broth as needed.) Stir in cilantro, season with salt and pepper to taste, and serve with lime wedges.

Serve on rice.