Slow Cooker Cashew Chicken Curry
We LOVE curry, but most of the curry we’ve tried to make at home just ends up rather bland. I found this recipe, spiced it up a little, and now it’s a curry dish we love! When I made it I totally skipped thawing and pounding the chicken – huge mistake, it was quite….rough and dry. That’s a step I highly encourage you not to skip, we definitely won’t be skipping it again.
Ingredients
–Chicken–
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
–Sauce–
2 cups chicken broth
2 cups unsweetened coconut milk
3 tablespoons yellow curry powder
1/4 tsp. (heaping) cinnamon
1/4 tsp. nutmeg
1/4 tsp. Hungarian paprika
1 teaspoon cumin
1 teaspoon salt (or to taste)
½ teaspoon cayenne pepper (or to taste)
cashews, cilantro, cooked rice for serving
Instructions
1
Thaw the chicken, then pound it then and cut into pieces. Add the chicken pieces, red peppers, potatoes, and onions to the slow cooker.
2
In a medium bowl whisk together chicken broth, curry powder, cumin, salt, and cayenne pepper., cinnamon, nutmeg, and hungarian paprika. 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.
3
About 10-15 minutes before serving, stir in coconut milk. Stir just before serving and top with cashews and freshly chopped cilantro.
4
Adapted from http://www.lecremedelacrumb.com/slow-cooker-curry-cashew-chicken/
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