Crock pot curry chicken

4 large chicken breasts (frozen is ok)
2 medium onions, sliced
2 tbs curry powder
1 tsp ground corriander
1 tsp cumin
2 tsp salt
8 cloves garlic, sliced
16 slices fresh ginger, peeled
1 13 oz can coconut milk
16 oz package frozen peas
1/2 cup of toasted cashews

1. In slow cooker, combine chicken, coconut milk, onion, garlic, ginger, and dry spices. Cook on high for 4 hours or low for 6 to 8 (until chicken is very tender and can be broken up easily.)

2. With wooden spoon, break up chicken into small pieces. Add peas (turn to high if previously cooking on low). Cook until peas are heated through.

3. Serve over rice and garnish with toasted cashews if desired

*I added bamboo and celery to this dish, and also some chili oil to make it more spicy.