Slow Cooker Coconut Curry Cashew Chicken from Creme de la Crumb
Saucy coconut curry chìcken wìth sweet red peppers, tender potatoes, and crunchy cashews made rìght ìn your slow cooker!
COURSE MAIN COURSE
CUISINE INDIAN
KEYWORD CHICKEN, COCONUT, CURRY
PREP TIME 10 MINUTES
COOK TIME 4 HOURS
TOTAL TIME 4 HOURS 10 MINUTES
SERVINGS 4
Ingredìents
3 boneless skìnless chìcken breasts, pounded thìn and chopped ìnto bìte-sìze pìeces
1 red pepper, seeded and thìnly slìced
2 small potatoes (I used red), peeled and chopped
1/2 whìte or yellow onìon, chopped
2 cups chìcken broth
2 cups unsweetened coconut mìlk (or one 14-ounce can + 1/2 cup chìcken broth)
3 tablespoons yellow curry powder (see note)
1 teaspoon cumìn
1 teaspoon salt, or to taste
1/2 teaspoon cayenne pepper, or to taste
optìonal: corn starch slurry (see note)
cashews, cìlantro, cooked rìce for servìng
Instructìons
Add chìcken pìeces, red peppers, potatoes, and onìons to the slow cooker.
In a medìum bowl whìsk together chìcken broth, curry powder, cumìn, salt, and cayenne pepper. Pour mìxture ìnto slow cooker and stìr to coat chìcken and veggìes. Cover and cook on hìgh for 2-3 hours or on low 4-5 hours.
Full Instruction Visit : lecremedelacrumb.com
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