Slow Cooker Chicken Cashew Curry

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“Another easy but tasty option.”

Servings: 4

INGREDIENTS

• 3 Boneless Chicken Breasts, pounded thin and cut into small cubes

• 1 Red Capsicum, seeded and finely sliced

• 2 Small Potatoes, chopped [I like to use red potatoes for this]

• 1/2 White Onion, sliced

• 2 Cups Chicken Stock

• 2 Cups Unsweetened Coconut Milk

• 3 Tbs Yellow Curry Powder

• 1 Tsp Cumin

• 1 Tsp Salt

• 1/2 Tsp Cayenne Pepper

• Cashews, for garnish

• Coriander, for garnish

• Cooked Jasmine or Brown Rice, for serving

METHOD

1. In a large slow-cooker, add chicken pieces, red peppers, potatoes and onions

2. In a medium bowl whisk together chicken broth, curry powder, cumin, salt, and cayenne pepper

3. Pour mixture into slow cooker and stir to coat chicken and vegetables

4. Cover and cook on low for 4 - 5 hours

5. About 15 minutes prior to serving, stir in coconut milk

6. Stir again right before serving

7. Plate up onto your pre-prepared rice, garnish with cashews and coriander

This recipe can also be served with a side of steamed green vegetables for added nutritional punch.