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3.80 from 384 votes

Crockpot Creamy Cashew Chicken.

Indian takeout, but at home!! YESSS.
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Main Course
Cuisine: American, Indian
Servings: 4 Servings
Calories: 238kcal

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. 

Nutrition

Calories: 238kcal | Carbohydrates: 11g | Protein: 28g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 585mg | Potassium: 627mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2530IU | Vitamin C: 42.9mg | Calcium: 188mg | Iron: 2.3mg