Slow Cooker Coconut Curry Cashew Chicken
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Saucy Slow Cooker Coconut Curry Cashew Chicken with sweet red peppers, tender potatoes, and crunchy cashews make right in your crockpot! So easy and INSANELY delicious!
Love this recipe? Try these other Asian inspired recipes! Mango Chicken Curry, Shrimp with Lobster Sauce, and Slow Cooker Sesame Beef.
The way I see it, you’re either Type A, Type B, or Type C.
And no, I’m not talking about those relentless color-coded personality tests you took 173 times in school. I’m talking about your curry personality.
If you’re Type A – you love it. You think curry is the greatest thing since (before) sliced bread and you crave its presence in your life.
Type B – You haven’t tried curry and you’re kind of skeptical about the whole thing. Maybe it’s the smell, the blinding color, or just the fact that it’s not typically used in American Sunday potroast dinners so it sort of feels like an alien ingredient to you.
Let me put your mind at rest. Curry is a spice. Just like cumin in Mexican dishes or garlic in Italian dishes, curry is the salt and pepper of Indian food. And it’s crazy-amazingly-delicious.
Type C – You hate curry. (Do you people actually exist??)
If you’re already on board with curry – you Type As – good! Make this dish. That’s pretty much all I have to say to you.
If you are on the fence – stop giving it dirty looks and actually eat curry. You’ll feel much better just knowing that you’ve tried it and have a real, honest-to-goodness based-on-true-life opinion about the stuff. And I’m just going to say… I’ll be shocked if this slow cooker coconut cashew chicken version doesn’t turn you into a Type A prontissimo.
And for you Type Cs…. (hellooooo?? anybody out there….???) I think you should consider giving it another go. Or at least don’t leave my blog forever because I scare you off with one (freaking a-mazing) curry dish. Come back tomorrow – we’ll talk something a little closer to home.
Oh did I mention you can make this in your slow cooker?? Yeah, you crockpot addicts should be excited. And if you don’t have a slow cooker – not to worry! – you can whip up this heavenly stuff right on the stove. Just steam your potatoes (microwave works great) before tossing them into a pot with everything else and let it simmer for 15-20 minutes or until your chicken is cooked through.
Bada-bing-bada-boom!
Coconut curry. Plus chicken. and cashews.
YUM.
More Recipes to Try
- Instant Pot Chicken Tikka Masala – tender chunks of spiced chicken simmered in a creamy, aromatic tomato curry sauce that comes together effortlessly in the pressure cooker.
- Easy Thai Peanut Chicken Lettuce Wraps – an easy, 20-minute low-carb dinner loaded with seasoned chicken and rich peanut drizzle.
- Indian Butter Chicken – an easy, cozy classic made with juicy chicken and a velvety, aromatic curry sauce.
When you make this recipe, snap a photo and tag me on social – I love connecting with you and seeing what you’re up to in the kitchen!
Slow Cooker Coconut Curry Cashew Chicken
Ingredients
- 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
- 2 cups chicken broth
- 2 cups unsweetened coconut milk , (or one 14-ounce can + 1/2 cup chicken broth)
- 3 tablespoons yellow curry powder , (see note)
- 1 teaspoon cumin
- 1 teaspoon salt, or to taste
- ½ teaspoon cayenne pepper, or to taste
- optional: corn starch slurry , (see note)
- cashews, cilantro, cooked rice for serving
Instructions
- Add chicken pieces, red peppers, potatoes, and onions to the slow cooker.
- In a medium bowl whisk together chicken broth, curry powder, cumin, salt, and cayenne pepper. 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.
- About 10-15 minutes before serving, stir in coconut milk. Stir just before serving and top with cashews and freshly chopped cilantro.
Notes
*If you prefer a little bit thicker curry (like I do) whisk together 3 tablespoons cold water and 2 tablespoons corn starch. Stir into crockpot about 30-45 minutes before serving and cook on high until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just got done making and eating this, and I thought it was OK. I was hoping for something restaurant quality, but I could tell that I made it at home. 😉
I’m going to make it again with the following changes.
2-3 times the curry (I plan on 2 Tbsp yellow powder, and 6 Tbsp red paste).
Double the amount of onion
Add a yellow pepper on top of the red pepper that’s already in it.
Change to 1 Tbsp salt (this might be because all ingredients I used had NO salt added)
less chicken broth, but more coconut milk
fresh basil.
I just got done making and eating this, and I thought it was OK. I was hoping for something restaurant quality, but I could tell that I made it at home. 😉
I’m going to make it again with the following changes.
2-3 times the curry (I plan on 2 Tbsp yellow powder, and 6 Tbsp red paste).
Double the amount of onion
Add a yellow pepper on top of the red pepper that’s already in it.
Change to 1 Tbsp salt (this might be because all ingredients I used had NO salt added)
less chicken broth, but more coconut milk
fresh basil
If i want to double the portion here to feed 8 as opposed to 4, do i need to up the cook time?
You’ll probably need at least another hour of cooking time 🙂
Shoot … Added the coconut milk just now at the beginning … Now see comments about curdling …. Is there a way to correct this ?
How did it turn out? I just did the same thing !
I accidentally put the coconut milk in with the chicken broth and spices. Will it still work with the coconut milk being in the crockpot for the whole
cooking time?
I just bought a crock pot this week and this was the first recipe I tried with it. I love curry but wasn’t sure if I’d like it with the coconut flavor added. Let me tell you, this was a HUGE hit in my house. My husband couldn’t get enough, and since it’s just the two of us, we had plenty of leftovers to enjoy again. Thanks so much for the great recipe! Can’t wait to check out more.
Smells so yummy 😉 making it now ! I swaped out the red potatoes for a half a large sweet potato.. I also added organic coconut oil to the crock pot before adding the ingredients .. roasted organic natural cashews in coconut oil & sea salt for 20 minutes at 300 degrees .. they smell yummy & look nice .. so looking forward to dinner this evening . Thanks for the great recipe .
I think that the sweet potato swap was genius! I have to try that!
Oh no, I added the coconut milk into the start of the cooking. Didnt see that I was supposed to add it in the end. Hoping it turns out ok. Fingers crossed 😬
We just tried this today and it was AMAZING! Definitely restaurant quality. We were concerned about the spice (we have a 1 and 3 year old, and the 3 year old is not a fan of spice). We cut the cayenne in half and it still hit the back of the throat, so next time we’ll try 1/4 the amount. We added pineapple chunks to help cut the spice and they were a delicious addition!! New family favorite recipe, can’t wait for leftovers tomorrow.
I made this and added some turmeric and extra chicken broth and it was great! thanks for sharing