This recipe is a comforting and easy winter dinner . Chicken and cashews make such a lovely couple. And here the combination makes for a perfect no-fuss, high-impact curry , as everything is done in the slow cooker , with no paste-making or frying required.
Chicken, cashew and carrot curry Serves 4 Preparation time 20 minutes Cooking time 5 hours Ingredients 6 chicken thigh fillets 2 carrots, thickly sliced 165 ml can light coconut milk 2 brown onions, thinly sliced 2 cloves garlic, finely chopped 1 Tbsp finely chopped ginger 1 large red chilli, finely chopped 1 Tbsp ground coriander 2 tsp fennel seeds 1⁄2 tsp ground turmeric 1 tsp fine sea salt 1⁄2 cup (80g) roasted cashews, plus a small handful extra Handful roughly chopped coriander (cilantro) Method From Healthy Slow Cooker by Ross Dobson, $42.99, published by Murdoch Books. Related recipes Chickpea and salmon cakes with broad beans Part-time vegan: The case for going flexitarian in 2024 Casual winter dinner for eight Share this article.
