Slow Cooker Coconut Curry Cashew Chicken

                                             

Huge fan of slow cooker meals over here. Set and and forget it! I found this recipe and as it cooked I had to tweak the seasonings a bit. It came out pretty good, I would try it without the potatoes next time, or maybe swap out for sweet potato.

INGREDIENTS:

• 2 large boneless skinless chicken breasts, chopped into bite size pieces
• 1/2 red pepper diced
• 1/2 green pepper diced
• 1/2 onion diced
• 2 potatoes peeled and chopped 
• 2 cups chicken broth
• 2 tablespoons red curry paste
• 1 tablespoon curry powder
• 1 tablespoon garam masala
• 1 teaspoon cumin
• 2 tablespoons cornstarch
• salt and pepper to taste
• 1 can coconut milk.
• cilantro, cashews, pineapple chunks (for garnish)
• jasmine rice (for serving)

Place chicken, peppers, onions and potatoes in crock pot.

In a bowl combine the chicken broth, curry paste, curry powder, garam masala, cumin and salt/ pepper to taste. Adjust seasonings if needed. Pour over chicken and veggies in crock pot.

Cook on low for 5 hours. 

Stir in coconut milk.

In a measuring cup combine cornstarch and 1/3 cup of cold water. Whisk to combine. 

Add cornstarch slurry into crock pot, and cook on high for 15-20 minutes until sauce has thickened. 

Season if needed.

Serve over jasmine rice, garnish with cilantro, cashews, and pineapple chunks.

Great new recipe to try! Another solid slow cooker recipe to add to my Fall rotation. Cheers!

Adapted from: Slow cooker curry cashew chicken