Directions
1. You’ll need a 5 quart or larger slow-cooker for this or you’ll need to half the recipe to serve 2. Carefully sew together (yes, with a needle and cotton thread) the cardamom pods (cheese cloth will work too).
2. Unless you’ve splurged and purchased boneless, skinless chicken thighs there’s a little prep here. I pulled off the skin and trimmed as much as I could with my dull knife. Knowing my knife is dull at the moment I didn’t take much of the bone out, just the little bits I was afraid I’d choke on.
3. Put the chicken in the slow-cooker and add the onion, garlic, mushrooms and all the dry spices. Plop in the fresh ginger, butter and tomato paste. Lastly, add the salt, lemon juice and coconut milk. No, the order isn’t really important, I’m just bossy and like to say “plop-in”.
4. Cover and cook on low for 8 hours on low or on high 4 - 6 hours until the onions are super droopy almost creating a sauce. Tong out the chicken thighs and remove the bones, if there are any. Toss them back in and shred them apart using two forks to create bite size pieces.
5. Toss in a bag of frozen peas and stir to encorporate them. Stir in the yogurt and cook for 15 more minutes on low. Don’t forget about the cardomom pods – take the out and trash them.
6. Ladle it out of your slow-cooker onto Basmati or brown rice. Top with chopped cilantro.
