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Slow-Cooker Cashew Chicken Curry
January '06

I found this delicious recipe on and modified it so that it could stew in the slow-cooker. It came out tender and saucy and delicious! If you like it less spicy, reduce the amount of cayenne pepper.

2-3 T butter
1 medium onion (I pulverize it in the food processor since I don’t like onions)
2 large garlic cloves, minced
1.5 lbs boneless chicken breasts, cut into 1" pieces
1.5 lbs boneless chicken thighs, cut into 1" pieces
1 14-oz can diced tomatoes, drained
1 T grated fresh ginger
3 T curry powder
2 t salt
1 t ground cumin
1⁄2 t cayenne
3⁄4 c plain whole-milk yogurt (low-fat works too)
3⁄4 c cashews
1 14-oz can chickpeas, drained
2 T cornstarch, mixed with a bit of water
chopped fresh cilantro
yogurt mixed with lemon juice

Layer ingredients in the slow-cooker in this order: butter, onions, garlic, chicken, tomatoes. Cover and cook on low for 7-9 hours.

One hour before serving, add the following ingredients: ginger, curry powder, salt, cumin, cayenne, yogurt, cashews, chickpeas, cornstarch.

Give it a good stir and cook another hour on Low.

Serve with rice (we like basmati rice with this dish), garnish with chopped cilantro, and offer a side of yogurt mixed with a bit of lemon juice.


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