Slow Cooker Coconut Curry Cashew Chicken

INGREDIENTS

boneless skinless chicken breasts, pounded thin and chopped into bite-size pieces

red pepper, seeded and thinly sliced

small potatoes (I used red), peeled and chopped

1/2

white or yellow onion, chopped

2 cups

chicken broth

2 cups

unsweetened coconut milk (or one 14-ounce can + ½ cup chicken broth)

3 tbsp

yellow curry powder (see note)

1 tsp

cumin

1 tsp

salt (or to taste)

1/2 tsp

cayenne pepper (or to taste)

optional: corn starch slurry (see note)

cashews, cilantro, cooked rice for serving

NOTES

-reduce the some of the liquid ingredients! I used the full amount of broth and half a can of coconut milk (stopped because it seemed too liquidy). -slice the peppers thick or they will dissolve. -use the combo of yellow curry powder and red curry paste as it suggests (its delicious! My husband said “you can make this every night!”)

Ashley Andrasko • 2018-05-14