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 make an exquisite sauce base that you will enhance with a few other spices.
—-> My husband is saying… “Suitcase is ready!” ✈️?️
OK, back to the recipe:
Add chicken pieces, red peppers, potatoes, and onions to the slow cooker.
In a medium bowl, whisk together chicken broth, curry powder, cumin, salt, and cayenne pepper. Pour mixture into slow cooker and stir to coat chicken and veggies. Cover and cook on high for 2-3 hours or on low 4-5 hours.
About 10-15 minutes before serving, stir in coconut milk. Stir just before serving and top with cashews and freshly chopped cilantro.
Note: If you have red curry paste on hand, you may try to swap out 1 tablespoon of curry powder for 1 tablespoon of the red paste. You can also add up to 1 tablespoon of garlic powder for an extra flavor boost.
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 (see note)
cashews, cilantro, and cooked rice for serving
Tip: If you prefer a little bit thicker curry (like I do) whisk together 3 tablespoons cold water and 2 tablespoons corn starch. Stir into crockpot about 30-45 minutes before serving and cook on high until ready to serve.
Don’t forget to share if you enjoyed it 🙂