Delicious Slow Cooker Chicken Cashew Coconut & Curry

Yummy Crock Pot Coconut Cashew Curry Chicken – A Taste of Asia

I really love eating Thai Style Dishes; it always makes me dream of those beautiful Phuket Beaches on the Andaman Sea.

Mixing Coconut milk and yellow curry makes an exquisite sauce base that you will enhance with a few other spices. (you can add chili if you like it hot, or bell peppers)

—-> Hold on: My husband is saying… “Suitcase is ready!” ✈️?️

LOL… Okay, back to the recipe:

Delicious Slow Cooker Chicken Cashew Coconut & Curry

Slow Cooker Society

What a delicious Coconut Cashew Curry Chicken made in the slow cooker. A traditional Thai dish that will transport you to Thailand.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Course Main

Cuisine Thai

Servings 5 serves

Ingredients

  

• 3 boneless skinless chicken breasts pounded thin and chopped into bite-size pieces
• 1 red pepper seeded and thinly sliced
• 2 small potatoes I used red, peeled and chopped
• ½ white or yellow onion chopped
• For the sauce
• 2 cups chicken broth
• 2 cups unsweetened coconut milk or one 14-ounce can + ½ cup chicken broth
• 3 tablespoons yellow curry powder see note
• 1 teaspoon cumin
• 1 teaspoon of salt or to taste
• ½ teaspoon cayenne pepper or to taste
• optional: corn starch slurry.
• Cashews cilantro, and cooked rice for serving

Instructions

 

• In the slow cooker, combine the chicken, red peppers, potatoes, and onions.
• Whisk together the chicken broth, curry powder, cumin, salt, and cayenne pepper in a medium mixing bowl. Pour the mixture into the slow cooker and stir to coat the chicken and vegetables. Cook on high for 2-3 hours or low for 4-5 hours, covered.
• Stir in coconut milk about 10-15 minutes before serving. Just before serving, stir in the cashews and freshly chopped cilantro.
• If you have red curry paste on hand, try substituting 1 tablespoon curry powder for 1 tablespoon red paste. For an extra flavor boost, add up to 1 tablespoon garlic powder.

Tip: If you prefer a thicker curry (as I do), combine 3 tablespoons of cold water and 2 tablespoons of cornstarch. Cook on high until ready to serve, about 30–45 minutes, before stirring into crockpot.

Serve it together with other Asian dishes, or as a standalone.

Don’t forget to like and share if you enjoyed it 🙂

More Asian Style recipes:

Easy and Delicious Slow Cooker MONGOLIAN Beef Recipe

Slow Cooker Tilapia Fish Teriyaki Sauce

Simple Crock Pot Chicken Pho Recipe