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Ingredients

  • 4 boneless, skinless chicken breasts (cut into 1" chunks)
  • 4 yukon gold potatoes (cut into 1" chunks)
  • 1 red pepper, sliced
  • 1 yellow onion, finely chopped
  • 2 1/2 cups chicken broth
  • 1 can (14 oz) coconut milk
  • 3 tablespoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 cup cornstarch
  • 1/4 cup cold water
  • Jasmine rice, chopped cilantro, chopped cahsews for serving

Instructions

  1. Place the chunked chicken, potatoes, red pepper, and onion in the bottom of the slow cooker.
  2. In a mixing bowl combine the chicken broth, coconut milk, curry powder, cumin, and salt. Stir with a wire whisk until combined. Pour into the slow cooker and mix everything together. 
  3. Cook on low heat for 6-8 hours or on high heat for about 4 hours,
  4. 30 minutes before cook time is done combine cornstarch and cold water in a small bowl. Pour into the slow cooker and stir everything together. Cover with lid and let it cook the remaining 30 minutes. The cornstarch will help thicken the curry. 
  5. Serve over Jasmine rice and garnish with chopped cilantro and chopped cashews. The cashews are a must! They are so yummy with this curry.
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