Crockpot Creamy Cashew Chicken.

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3.89 from 418 votes

Indian takeout, but at home!! YESSS.

Prep Time10

Cook Time4

Total Time4 10

Course: Main Course

Cuisine: American, Indian

Servings: Servings

Calories: 335kcal

Author: Tieghan Gerard

Ingredients

1 pound boneless, skinless chicken breasts or tenders, cut into bite size pieces
2 small potatoes, peeled and cut into 1 inch cubes
1 red bell pepper, sliced
1/2 cup roasted cashews
1/2 of a sweet onion
2 cloves garlic
1 inch knob of fresh ginger, peeled
2 tablespoons Thai red curry paste
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1 1/2 teaspoons kosher of salt, more to taste if nedeed
1 tablespoon fresh lemon juice
2 cups Almond Breeze Almondmilk Cashewmilk Original Unsweetened
1 handful fresh cilantro, chopped, plus more for serving
steamed rice + fresh naan, for serving

Instructions

Combine the chicken, potatoes and red pepper in the bowl of your crockpot.
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.
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.
When ready to eat, stir in the fresh cilantro. Serve with steamed rice + fresh cilantro and basil...and of course Naan.

Notes

*TO MAKE THIS ON THE STOVE: To a blender or food processor, add the cashews, onion, garlic, ginger, Thai red curry paste, chili powder, cumin, cinnamon, cayenne and lemon juice. Puree the mixture until completely smooth. If needed, add 1/2 cup of Almondmilk Cashewmilk, to help the mixture blend. Drizzle a large pot set over medium heat with oil. Once hot, add the chicken and cook for 5 minutes or until the chicken is cooked through. Add the curry paste, cashew milk, potatoes and red pepper. Cook, partially covered over medium-low heat until the potatoes are tender and the sauce has thicken, about 30-45 minutes. Stir in the cilantro and serve as directed.

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