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