halfbakedharvest3.9
Crockpot Creamy Cashew Chicken.
Indian takeout, but at home!! YESSS.
👥 4 Servings⏱️ Prep & Cook: 4h 10m⏳ Prep: 10 min🔥 Cook: 4h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●food processor
📝 Preparation Steps
1
Combine the chicken, potatoes and red pepper in the bowl of your crockpot.
2
To a blender or food processor, add the cashews, onion, garlic, ginger, Thai red curry paste, chili powder, cumin, cinnamon, cayenne, a god pinch of salt and lemon juice. Puree the mixture until completely smooth. If needed, add 1/2 cup of Almondmilk Cashewmilk, to help the mixture blend. Pour the paste over the chicken. Add the remaining Almondmilk Cashewmilk. Cover and cook on low for ⏱️ 4-5 hours or on high for ⏱️ 3-4 hours.
garlic2 clovesThai red curry paste2 tablespoonschili powder2 teaspoonscumin1 teaspoonfresh lemon juice1 tablespoon
3
If the sauce is too thick, add more Almondmilk Cashewmilk to thin it, if the sauce is too thin, crank the heat to high on the crockpot and let cook, UNCOVERED for ⏱️ 20-30 minutes. This will thicken the sauce.
4
When ready to eat, stir in the fresh cilantro. Serve with steamed rice + fresh cilantro and basil...and of course Naan.
Nutrition Facts
calories
335 kcal
fat Content
13 g
serving Size
1 serving
fiber Content
2 g
sugar Content
3 g
sodium Content
585 mg
protein Content
28 g
cholesterol Content
72 mg
carbohydrate Content
11 g
saturated Fat Content
2 g
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